Thistle Executive and Leadership Team

Pete Aiken, the President & Chief Executive Officer at Thistle, directs the overarching strategic vision for this direct-to-consumer nutrition brand. By aligning product development with consumer demand for organic, sustainable meals, Aiken ensures the company maintains a competitive edge in the food-tech sector. The President & Chief Executive Officer oversees high-level financial planning and investor relations to support long-term growth across North American markets. Through rigorous analysis of market trends, Aiken optimizes the supply chain to guarantee fresh delivery standards. This leadership role involves constant collaboration with the board to refine the brand mission. Pete Aiken drives operational excellence by fostering a culture of innovation and accountability. Ultimately, Aiken secures the financial health of the organization while expanding the reach of nutritious, plant-forward meal solutions to a broader customer base throughout the country.

Kyusik Chung, the Chief Operating Officer & Chief People Officer at Thistle, manages the complex logistics of fresh food distribution and internal human capital development. By architecting scalable fulfillment processes, Chung ensures that organic ingredients reach customers with maximum efficiency. The Chief Operating Officer & Chief People Officer also designs talent acquisition strategies to build a high-performing workforce capable of supporting rapid business expansion. This dual-focus role requires balancing operational throughput with employee engagement initiatives to maintain a cohesive corporate culture. Kyusik Chung drives cross-departmental synergy by integrating technology into daily warehouse operations. Through meticulous oversight of regional distribution networks, Chung minimizes waste and maximizes product quality. Ultimately, the Chief Operating Officer & Chief People Officer strengthens the operational foundation of the company, enabling consistent delivery of nutritious meals to households across the United States.

LeeAnn Johnson, the President at Thistle, leads the execution of market-facing initiatives and brand growth strategies. By focusing on customer acquisition and retention, Johnson drives the expansion of the company's footprint in the competitive food-as-a-service industry. The President manages key partnerships and marketing channels to ensure the brand remains synonymous with health and sustainability. This leadership role involves analyzing consumer feedback to refine the product lineup and improve the overall user experience. LeeAnn Johnson directs the implementation of regional growth plans, ensuring that the brand message resonates with health-conscious demographics. Through constant evaluation of market performance, Johnson identifies new opportunities for service enhancement. Ultimately, the President secures the long-term viability of the business by fostering strong relationships with stakeholders and maintaining a relentless focus on delivering high-quality, organic nutrition to customers across the nation.

Sydney Deal, the Director, OR Production & Chief People Officer at Thistle, oversees the technical execution of meal preparation and internal organizational health. By optimizing production workflows, Deal ensures that every juice, snack, and meal meets strict quality standards for organic integrity. The Director, OR Production & Chief People Officer also implements professional development programs to cultivate leadership within the production teams. This role involves managing the intersection of food safety compliance and workforce productivity to drive sustainable output. Sydney Deal architects efficient kitchen processes that reduce overhead while maintaining the high-quality standards expected by customers. Through strategic alignment of personnel resources with production schedules, Deal supports the company's mission of providing accessible nutrition. Ultimately, Sydney Deal enhances the operational capacity of the brand, ensuring that production capabilities scale effectively alongside the growing demand for fresh, sustainable food products.