Anya Fernald is the co-founder and CEO of Belcampo Inc., a group of innovative, agricultural ventures in California and Belize, which strives to make good food both the old fashioned way and on a larger scale than ever before. Belcampo employs over three hundred people in total, with plans to grow awareness, availability, and production of sustainably farmed food through its operations of organic farms, butcher shops and restaurants, as well as unique, luxury agritourism destinations.
Fernald has been recognized as one of the 40 under 40 by Food & Wine, named a Nifty Fifty by The New York Times, appeared in a lengthy profile in The New Yorker’s “Food Issue” in 2014, and served as a regular judge on “Iron Chef America” on the Food Network for the 2009, 2010, and 2011 seasons. Fernald’s cookbook, “Home Cooked,” was released in spring 2016 with Ten Speed Press. Fernald is an avid consumer and producer of almost everything fermented, and spends her spare time with her young children, Viola and Theo.