Led by a seasoned executive, Junius Evans, the OTB.Global management team has successfully led the development of the organization along with building and operating the 5 Super Kitchens located in Mexico, Haiti, and South Africa.
Junius (Jae) Evans – Chief Executive Officer
Prior to being one of the founders of OTB.Global and Outside the Bowl, Mr. Evans spent 5 years working in South Africa with Monte Christo Ministries. While in South Africa he was solely responsible for the design, development and initial operation of a large scale food production facility to help feed the poor and underprivileged in the community. Before his move to South Africa, Jae was co-founder of iMetrikus, Inc. At iMetrikus, he served as president having responsibility for overseeing the operations of the Company from 1999 until leaving the company in 2004. He was also responsible for the technological development of the iMetrikus platform and was instrumental in raising over $20 million in funding for the company. Before co-founding iMetrikus, he was the founder and president of Azron, Inc., where he was the principal architect of the award-winning Azron Electronic Medical Record System. He was also responsible for company operations. Jae sold Azron to MacNeal Health Care Systems of Chicago in 1998. Before founding Azron, he was executive vice president and chief technology officer for InnovaTech Corporation, which specialized in developing advanced document imaging systems for the U.S. Department of Defense, Fortune 500 companies, and leading healthcare organizations. He founded and served as, president and CEO of Professional Computer Technologies, Inc., a leading developer of practice management software for physician offices and one of the largest medical data processing service bureaus in the Southwest. In addition, he has provided system design consultation services to companies such as General Motors, IBM, and EDS. Mr. Evans holds numerous U.S. patents for software algorithms and design, as well as for medical device hardware and systems designs. He has also received a number of industry recognition awards, including the USD Connect award for Most Innovative New Product, and Health Data Management Magazines Most Innovative Product of the Year award. He holds a B.S. in industrial engineering from New Mexico State University where he graduated with honors and was voted outstanding Senior Engineering Graduate.
Jeremy Metts - Chief Operating Officer
Mr. Metts graduated with a B.S. in mechanical engineering from the University of Arizona where he was the lead on an award winning senior design team. During his time at the University of Arizona he was a project engineering intern with Honeywell Aerospace. After graduation, Mr. Metts accepted a job as a project engineer for an engineering construction company, J.R. Filanc Construction, where his job responsibilities & job knowledge grew quickly. He was the senior project engineer on the award winning design-build Pala Wastewater Treatment Plant project. He later left the company to join Outside the Bowl as the project director and one of the organizations first employees. He developed the standard project design and built the first Outside the Bowl kitchen in Haiti. He also directed grant proposal efforts that lead to a grant for a generator for the first Outside the Bowl kitchen. During his time at Outside the Bowl he received his professional engineering license in civil engineering. After leaving Outside the Bowl he worked for an engineering consulting firm and then eventually was hired by GP Strategies alternative fuels division. In his first year at GP he received his professional engineering license in mechanical engineering. Mr. Metts managed the engineering department, led all large proposals, managed major projects, and developed engineering, design, and project management standards. During his time at GP he also received his master’s degree in business administration (MBA).
Adam Carrigan - International Projects Director
Adam has spent the last 13 years in diverse contracting services and project management. Adam spent 6 years in startup, marketing, and project management with painting contractors. 2 years responsible for the management and execution of an extensive pool systems maintenance and cleaning service with Lincoln Military Housing. 2 years responsible for the planning, evaluation and execution of facilities maintenance at a large church - including electrical, various construction projects, physical and digital security systems, and landscaping. Adam has been with Outside the Bowl for 3 years in project management and operations. In 2015 Adam helped facilitate a 32% production growth across all 3 Outside the Bowl owned and operated super kitchens. Adam graduated cum laude from Biola with a BA, and high honors from Talbot with an MA.
Israel Estrada - Mexico Country Director
For six years Israel was the Ministry Coordinator for Azusa Pacific University in Baja California, canalizing ministry efforts from hundreds of groups to support the vulnerable demographics in the region. With an experienced background in politics and government affairs, he was also responsible for overseeing the University’s institutional affairs within Mexico.
In 2013 Israel became part of the Outside the Bowl team as the project director for the Mexicali Kitchen in Mexico; he built the network of partners and beneficiaries whom the kitchen would serve. The Mexicali super kitchen was inaugurated in February 2014 and within four months, under Israel’s direction, they had achieved their 1000 meals per day mark. Later that year, he was appointed Country Director and entrusted to lead the OTB kitchens in Baja (Mexicali and Tijuana). Since then, he has been responsible for managing the kitchen’s partners and government supported meal programs, as well as securing funds, both locally and from US sponsors, to continue kitchen operations. Currently, over 3,500 people are being fed from Mexico’s OTB kitchens.
Having a Bachelor’s Degree in Business Management, multiple certifications in NGO management, as well as a family legacy in the service and hospitality industry, Israel has a strong business profile. He has been able to apply his experience in business and food service into the OTB.Global Kitchens.
David Destinoble - Haiti Country Director
David studied culinary arts at Johnson and Wales University, where he learned the fundamentals of culinary arts and was able to develop his own unique style and flair. Chef David’s culinary philosophy and passion reflects the growing trend towards a healthier and down-to-earth cooking style. Working with neighboring farmers to seek out the finest in regional and local organic produce is the essence of his cuisine; allowing the natural flavors of food to express themselves. Chef David is well traveled, well versed in natural foods, and has a great understanding for world cuisine. In addition to cooking, Chef David Co create and produce Haiti first televised cooking competition Le Chef; to the progress of Haitian gastronomy Chef opened Edibleness Ayiti, an organic farm located in the mountains of Kenscoff ; whereby Chef David and his team produce fine local ingredients to sale to local restaurants throughout the country. Chef David Destinoble also co-founded Kay Chef’s event and adventures with the purpose to promote local consumptions and showcase the beauty of Haiti. Kay Chef’s is the team behind many wonderful culinary event in Haiti such as The Farm to Table, Guest who’s cooking, Sea to table, best night ever to name a few. Chef David’s other passion is to help develop younger chefs and help them to discover their own talents in the same way that he was encouraged to discover his. Chef David Destinoble is one of few young Haitian Chefs who currently have the title of Certified Culinarian, Certified Executive Chef, Certified Chef Educator and a Certified Private Chef. He moved to Haiti to become the Executive Chef De Cuisine of the Premature of Haiti and Executive Personnel Chef of the Prime Minister of Haiti. Chef David Destinoble is a member of the Club des Chefs Des Chefs an elite and highly selected group of twenty-one Chefs from around the world. An active member of the Chefs Networks and World Central Kitchen, a social organization made of Chefs and food services professionals travel around the world as their country culinary ambassador. Chef Davidson Destinoble is currently serving as the Country Director for OTBGlobal Haiti SA where he has been instrumental in dealings with the government, schools, and industrial factories. His vision is to change the narratives of Haiti by promoting, advancing the gastronomy of Haiti worldwide.