Meet our Leadership Team
Harry is an experienced high tech marketing executive and entrepreneur, having served various companies in a COO role. Currently, he runs the Global 5000 database operation. He also serves on the board of directors of Primetrica, a West Coast based telecommunications research and analysis firm. A native of Massachusetts and long time Cape Codder, Harry is focused on finding ways for the Cape Cod Culinary Incubator can provide more jobs for the local economy.
Bert is a long time Cape Cod community leader and activist. He currently serves as CEO of the Cape Cod Technology Council, consults on tech, web marketing and general business matters, and is the Director of Community Engagement for the Blue Economy Project at the Cape Cod Chamber of Commerce.
Roberta is a former Media and Technology teacher and adjunct Professor at Framingham State College. Currently, she is Executive Director of the Cape Cod Art Center including the Photographic Center of Cape Cod, where she was a co-founder. As a member of the Barnstable Village Long Range Planning Committee, Roberta was instrumental in recently obtaining Cultural District designation status for Barnstable Village.
Scott Yelle is the Founder and President of New England Sales Solutions. A sales and operations consulting service based here on Cape Cod. Scott brings 25 plus years of sales, marketing and purchasing experience in the Foodservice Distribution business to the Incubator. He is a 1988 graduate of the Culinary Institute of America in Hyde Park, NY. He has worked in kitchens here on Cape Cod as well as the South of France, Lake Tahoe, CA and Stowe, Vt.
Scott lives in Eastham with his wife and two children.
Chef Alan Zox, PhD
Chef Zox earned his PhD and two Masters degrees in Cultural Anthropology and Sociology at Rutgers University, followed by a decade-long college professorship. But his true passion was cuisine, and after attending the Culinary Institute of America in Hyde Park, NY, Alan founded an award-winning gourmet restaurant nearby. He eventually expanded his operations to catering and culinary teaching, as he continued to cook throughout the New York and Boston areas in Four-Star restaurants, popular cafes, and various catering businesses.