Worker Owners
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Steph Wiley
Steph Wiley is New York City born and raised. He has over 20 years of entrepreneurial experience and has been a member of Just Food’s board, the New York City Network of Worker Cooperatives (NYC NoWC) Advocacy Council, and the NYC NoWC Training Collective. Steph co-founded Brooklyn Packers with Shawn Santana in 2016. Along with his work at Brooklyn Packers, Steph is helping to develop a network of cooperative homesteads. He believes that aligned movements working together in solidarity is the best way to seek justice for all in our lifetimes.
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Shawn Santana
Shawn was born and grew up in Far Rockaway, Queens. He enrolled in Park West High School (now Food and Finance High School), where he won an internship at Gracie Mansion for Mayor David Dinkins. He graduated from New York Restaurant School and became a partner in a successful catering company. He co-founded Soul Flavors restaurant in Jersey City, and he co-founded Brooklyn Packers with Steph Wiley in 2016. Shawn has created and baked for many clients, including Martha Stewart, Lauryn Hill, MTV, Porsche, Shea Stadium, and Spike Lee.
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Raina Kennedy
Raina has worked in the food industry for almost ten years, and has been involved in alternative community food systems since joining her first local CSA in 2013. She is an organizer for the Central Brooklyn Food Coop and a board member for the Cooperative Economics Alliance of NYC (CEANYC). She received an MA in Food Studies from New York University, where she focused on policy, advocacy, and community food systems.
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Karna Ray
Karna is a musician, packer, and organizer based in Brooklyn. He is a founding member of the Union of Musicians and Allied Workers.
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Scott Wiley
Scott was born and raised in New York City. He has enjoyed being in the kitchen and making food from a young age. He started working in the food industry in 1998, and has been an entrepreneur in and around Brooklyn for almost 15 years. He attended Park West High School (now Food and Finance High School), and Paul Smith's College/The College of the Adirondacks’ Culinary Program.
