Read below to learn more about our Founders and the expertise they bring to FLICK in support of its work in the community.
Chef Nicholas Daloia | Founding Board Member & Executive Chef Director
Chef Nicholas Daloia is not your average chef; he's a culinary virtuoso on a mission to inspire and educate through the art of cooking. With over 30 years of hands-on experience in the food service and hospitality industry, Chef Daloia brings a wealth of expertise and a passion for sustainability, social responsibility, and food justice to his role as co-founder and director of FLICK, Inc.'s culinary programs.
Throughout his expansive career, Chef Daloia has honed his craft, mastering the intricacies of menu development, recipe creation, and curriculum design. His commitment to the locavore movement has shaped his culinary philosophy, emphasizing the importance of responsible industry practices and ethical sourcing.
Currently serving as an adjunct instructor at Syracuse University's David B. Falk College of Sport & Human Dynamics, Chef Daloia is dedicated to passing on his knowledge and skills to the next generation of culinary professionals. His dynamic teaching style and engaging instruction captivate students, fostering a love for cooking and a deep appreciation for quality ingredients.
In addition to his role at FLICK, Inc., Chef Daloia is the co-founder and COO of Feast Kitchen, LLC, a pioneering food manufacturer specializing in minimally processed, plant-based products. Under his leadership, Feast Kitchen seeks to become a beacon of innovation, providing wholesome, sustainably sourced options to institutional organizations and commercial businesses.
Chef Daloia's commitment to culinary education extends beyond the classroom. During his tenure as a full-time faculty member at the City of Chicago's Washburne Culinary and Hospitality Institute at Kennedy King College, he crafted and developed several summer programs in collaboration with esteemed organizations such as the Chicago Children's Museum, the Chicago Park District, and The Trotter Projects. Through these initiatives, Chef Daloia has empowered aspiring chefs of all ages to explore their passion for cooking and discover the joys of culinary creativity.
With Chef Nicholas Daloia at the helm, FLICK, Inc. is not just teaching people how to cook; it's nurturing a new generation of culinary leaders who are committed to sustainability, social responsibility, and food justice. Through his innovative programs and unwavering dedication, Chef Daloia is shaping the future of the food industry, one inspired chef at a time.
Fran Daloia | Founding Board Member & Executive Director
Fran Daloia is a visionary leader with a passion for transforming communities through food. As the Co-founder & Executive Director of FLICK, Inc., Fran brings a wealth of experience in both business and philanthropy to her role, driving forward the organization's mission with dedication and innovation.
With a background in financial and operational risk management, Fran's journey into the world of food entrepreneurship began when she co-founded Feast Kitchen, LLC—a food manufacturing business specializing in minimally processed, plant-based frozen cuts and purees. Under her leadership as CEO, Feast Kitchen provides wholesome, locally sourced products to institutional organizations and commercial businesses guided by a food safety focused and environmentally mindful approach.
But Fran's commitment to making a difference extends beyond the boardroom. With her previous roles on the boards of Advocate Illinois Masonic Medical Center and Swedish Covenant Hospital's Associate Councils in Chicago, IL, Fran has honed her leadership skills and developed a keen understanding of the importance of community engagement and fundraising. At FLICK, Fran's diverse expertise helps steer the organization's programs, initiatives, and fundraising efforts towards greater impact and sustainability. Her hands-on involvement in planning and executing annual fundraising events has equipped her with invaluable insights into mobilizing resources and building strong partnerships—a skill set she leverages to support FLICK's growth and outreach.
Moreover, Fran's commitment to food advocacy is evident in her involvement in supporting food sustainability, farm-to-institution initiatives, and food sovereignty efforts in the Finger Lakes and Central New York regions. Through her advocacy work, Fran champions the principles of ethical sourcing, community empowerment, and environmental stewardship, ensuring that FLICK remains at the forefront of positive change in the food industry.
Kaitlyn Sirna | Founding Board Member & Director
Since moving to upstate New York -- where Kaitlyn currently lives with her partner, Jeff -- Kaitlyn has worked professionally in the small business, agriculture, and non-profit sectors. Kaitlyn continues to be instrumental to the development of small businesses from her role in opening and managing projects like Taste NY Broome County, a New York State Agriculture & Markets initiative, hosting workshops and providing technical assistance for product development with Cornell Cooperative Extension, and teaching food systems and agriculture to youth and community garden members, as they led VINES through its expansion of programming and services. They've provided technical support to hundreds of NY businesses as the Value Chain and Marketing Senior Program Manager at CADE, a Farm & Food Business Incubator.
Kaitlyn is the former Board President of the Northeast Organic Farming Association of NY (NOFA-NY) and acted as Interim Director during its Executive Director search. Kaitlyn is also a former board member of the Downtown Binghamton Courtyard Market and is involved as a volunteer with other agri-businesses and community programs that amplify and support regional agriculture. They continue to be an active partner in the development, marketing and communications of Sirna’s family enterprises, including the farm and a successful farm to table restaurant, which they founded. And more recently they founded and operate their own business, Terrapin Consulting, and work as a Grant Administrator for Northeast SARE.
With over a decade working in business development and a Masters of Science in Sustainable Communities (Thesis: "Food Gentrification: An Examination of Food and Culture as it Relates to Food Security"), Kaitlyn passionately advocates for small businesses and local farms, and has first hand experience working in these (literal & professional) fields across the Midwest and Eastern US.