Chief Executive Officer & Co-Founder
Anjan Contractor is the CEO and co-founder of BeeHex, Inc., the premier 3D food printing company. He developed multiple prototypes of 3D printers throughout the late 2000s to print edible food, clothing, and complex shapes. Anjan is widely known for winning a NASA grant for building a 3D printer that successfully printed edible pizza. Contractor also advocates for the maker community and Engineers Without Borders. Anjan is a frequent speaker at technology conferences including Maker Faire in Rome, Italy and the University of Southern California Innovation Conference and is regularly consulted by media for his expertise in 3D printing technology.
Chief Marketing Officer & Co-Founder
Jordan French is Chief Marketing Officer and co-founder of BeeHex, Inc. Jordan is a biomedical engineer, intellectual-property attorney and marketing guru. In 2004 and 2005 Jordan worked on heat dissipation and air-filtration systems as a payload engineer for the NASA-funded Mars Gravity Biosatellite, which included a consortium of engineers and scientists at the Massachusetts Institute of Technology, University of Washington and University of Queensland in Australia. He has held positions as an attorney-adviser at the Federal Energy Regulatory Commission and as the founding CEO and COO of a premier reputation management firm that he grew from two to thirty employees in under three years. Jordan is the co-founder of two O’Dwyer-ranked public-relations firms and has worked with top celebrities in music, film and technology.
Chef Pasquale Cozzolino is an adviser to BeeHex, Inc. He is the owner of Ribalta pizzeria in New York and Atlanta. Born and raised in Naples, Italy, Chef Cozzolino grew up with a passion for culinary arts. Cooking from the age of 15, and after completing six years of culinary school in Italy, Chef Cozzolino diversified his experience by working as a Private Executive Chef on concert tours, traveling extensively throughout Europe and South America with singers including U2, Madonna and Cold Play. In 2012, he moved to New York City, shortly opening Ribalta one year later. Chef Cozzolino has been noted for losing over 100 lbs. with his latest creation: ‘The Pizza Diet’, consisting of eating one Neapolitan pie per day with a dough that is light and digestible as a result of carefully chosen flour, a “mother yeast” aged at 80 years and a maturation process that lasts up to five days, incorporated with a balanced Mediterranean diet.
Chief Technology Officer
Chintan Kanuga is Chief Technology Officer and co-founder of BeeHex, Inc. Chintan is a serial entrepreneur and a proven leader with 18 years of experience with strong background in IOT, wearables, servers and SOC. He cofounded a wearable startup making smart bandages that continuously and remotely monitor human vitals (vytl.io), a startup incubated by HWY1. Before that Chintan spent 16 years at Intel in various leadership roles in design and post-silicon validation. Chintan is a hands-on leader who enjoys building products, building a winning team, culture and processes and fostering innovation. Chintan holds a Masters in Electrical Engineering from Texas A&M University.
Legal & Development
Benjamin Feltner is counsel and co-founder of BeeHex, Inc. Ben is a transactional/corporate attorney and former baseball player. In 2006 and 2007, Ben was drafted by the Chicago Cubs and Milwaukee Brewers. Ben’s post-baseball career has been rooted in entrepreneurship and law. Through strategic marketing techniques, his product was featured on more than ten national television shows including The Today Show, The View, Jay Leno, and Jimmy Kimmel. Since then, Ben has served as general counsel to more than 50 small to medium size businesses.
Tom Lehmann, best known as the “Dough Doctor” and adviser to the BeeHex team has worked with the American Institute of Baking (AIB) since 1965. At AIB Lehmann directed the Experimental Baking Group. He took an interest in pizza in about 1967, when he was contracted to reverse engineer a popular pizza being produced in Chicago, Illinois. Lehmann was soon recognized as the local “pizza expert” on the AIB staff. Shortly afterward, he made his first pizza service call to John’s Pizza, the first wholesale pizza manufacturer in the U.S. In 1979, Lehmann wrote his first publication on pizza for the AIB, and has since written several more in addition to writing monthly articles for Pizza Marketing Quarterly (“In Lehmann’s Terms”), Pizza Today (“The Dough Doctor”), and Bellissimo Foods News Letter (“The Doctor is In”). He speaks regularly at the International Pizza Expo and the Pizza Magazine Quarterly Pizza Shows.