As a chemist, Bob has had a life-long passion for creating. Bob left the corporate world to found Moromi and focus on developing unique, hand crafted seasonings including soy sauce, miso, and fermented hot sauces based on traditional fermentation techniques using locally sourced agricultural products. Bob studied the art of shoyu making under the guidance of his mentors at Chiba Shoyu in Japan. He lives in Mystic, CT with his wife, award-winning author and Moromi partner, Debbi Michiko Florence, their rescue dogs Kiku and Ponyo.

Chef, creator and partner in Nana's Bakery and Pizza, Nana's Westerly, Stonemill Bakery and Moromi. James has been cooking professionally for over 35 years. He is passionate about food sourced from local farms, foraging, gardening, fermentation, and cooking over wood fire. James has been featured in Saveur, Food and Wine, the NY Times, Forbes and more. Last year Nana's Bakery and Pizza was rated as one of the best new restaurants in America by Esquire Magazine. He lives in North Stonington, CT with his wife Heather, son Alder, daughter Juno, and twelve chickens.

Debbi Michiko Florence is a third-generation Japanese American who grew up in California and spent many childhood summers eating her way through Japan. She is the acclaimed author of over 20 children’s books. Food and Japanese culture play an important part in her books as in Jasmine Toguchi Mochi Queen and the picture book biography on Chef Niki Nakayama that she co-authored. Debbi loves to eat delicious food and travel (especially to Japan).