Our Team

With a Master's in Public Health, Johannah started as a Granor intern in 2019 and has since grown with the company to direct our 100-acre operation. She oversees crop planning and organic certification while connecting our harvests to culinary, retail, and distilling. 

Growing up surrounded by Louisiana sugarcane fields, Joseph carries on his family’s agricultural legacy with a Master’s in Soil Fertility. Since joining Granor in 2022, he leads our 5-acre vegetable, fruit, herb, and flower production with a focus on soil health.

With a degree in Environmental & Sustainability Studies, Kaitlin joined Granor in 2024 to apply her experience to our fields. Dedicated to responsible land stewardship, she plays an integral role in cultivating the crops that power our farm-to-table mission.

Our farm crew is anchored by Maurilio, his brother Sergio, and his sons Eduardo and Fabian. Joining us via the H-2A program, they bring vital expertise to our fields—including Sergio’s background in fruit production. We are grateful for their hard work and the joy they bring to each season.

With a background in Environment & Ecology, Jacob is dedicated to connecting community with the land. After farming at the U-M Campus Farm and apprenticing in New York, he joined Granor to advance our mission of sustainable stewardship.

Joining Granor in 2021, Madeleine moved from managing our Farm Store to leading our finances and human resources strategy. She is dedicated to fostering both business efficiency and a vibrant team culture while sharing her enthusiasm for local food. 

Joining us in 2023 with a Master's in Public Health and a background in hospitality and health promotion. Jen leads our retail operations with a passion for sustainable food systems and increasing access to nutrient-rich food.

Drawing on her diverse experience across organic farms in the West, Abbie splits her time between our fields and the store. She curates local products to pair with our seasonal harvests and is always ready to share cooking tips.

A seasoned chef with a career ranging from Zingerman’s to Chicago’s culinary scene, Abra joined Granor in 2017 to launch our dining program. As Director at Large, she supports our team and initiatives, while also operating Everyday Cookery in Traverse City.

Alex combines formal culinary and pastry training with experience in Chicago’s top kitchens. In 2020, she co-founded Pickled Prince to preserve the harvest. At Granor, she brings that expertise to our kitchen, celebrating the seasonal bounty on every plate.

Jayme traded a career in social work for the culinary world, spending 7 years at Chicago’s Floriole Bakery, rising from baker to General Manager. At Granor, she's drawn by a desire to work closer to the land and connect people to their food. 

With a background as a line cook, butcher, and baker, Erin brings a deep appreciation for the customer-chef connection to Granor. A true jack-of-all-trades since 2018, she has worked across our kitchen, fields, and store sharing her knowledge of our ingredients with guests.

Following her nutrition studies, Jill transitioned from vegetable farming to professional baking, where her interest in soil health evolved into a specialty in wild-yeasted, wood-fired bread. She leads our sourdough production and classes, sharing her passion for fermentation.

As a New Buffalo native, Kaitlin has been a staple of the local food and beverage scene since 2010. Drawing on her passion for gardening and extensive industry experience, she leads the development and production of our market food line. 

Siam joined Granor in 2026, bringing experience from kitchens across Montana, Michigan, and Indiana. Passionate about local, seasonal cooking, she works with our farm-grown grains and wood-fired oven to support our baking program and Taste of Granor dinners.

An Illinois native who fell in love with Southwest Michigan during childhood summers, Kirsten joined Granor in 2022. With a degree in environmental science and a passion for food justice, she is a versatile team member who supports our Dining program.

Anna joined Granor in 2022 with years of expertise in the local beverage industry. With an academic background in biology, French, and philosophy, she brings a well-rounded approach to her work. After 4 years supporting our dining program, she now leads our distilling program.

Raised on a local farm, Jake supported our grain program in high school. After his degree in Fisheries & Wildlife Management, he returned to Granor and now leads our grain program and operations. He remains dedicated to sustainable practices that support the land and ecosystem.

A lifelong Three Oaks resident, Leslie brings local roots and a connection to the land to her work in our dining and distilling programs. For Leslie, working at the farm feels like coming full circle—a place where she feels right at home among the people she values most.

A Southeast Michigan native and SCAD graduate, Violet finds constant inspiration in the natural world. She loves connecting others with their food and finds that working at Granor blends her artistic perspective with her passion for the land.