Kimbal Musk

Kimbal Musk General Information

Description

Mr. Kimbal Musk is a Co-Founder of The Kitchen Community. She serves as Board Member at SpaceX. Mr. Kimbal Musk is a Co-Founder serves as Chief Executive Officer, Owner and Board Member at Big Green. He also serves as a Board of directors at Chipotle Mexican Grill. He is a Co-Founder and serves as an Executive Chairman at Square Roots Urban Growers. He is also a Co-Founder and Owner and serves as Chief Executive Officer and Board Member at The Kitchen Bistro. He is an entrepreneur and restaurateur who has founded and advised several companies and non-profits including: The Kitchen Restaurant Group, a restaurant company with restaurants in Colorado, Illinois and Tennessee; The Kitchen Community; Zip2 Corporation (acquired by Compaq Computer Corporation); PayPal, Inc. (acquired by eBay Inc.); Everdream Corporation (acquired by Dell Inc.); Tesla Motors, Inc.; Space Exploration Technologies Corp. (SpaceX); OneRiot (acquired by Wal-Mart Stores, Inc.) and SolarCity Corporation. Mr. Musk has been Chief Executive Officer of The Kitchen Restaurant Group since April 2004, and Executive Director of The Kitchen Community, a non-profit organization that creates learning gardens in schools across the United States, since November 2010. After success in the technology business, Mr. Musk decided to pursue his passion for food and cooking and attended the French Culinary Institute in New York City. He is a member of the board of directors of Tesla Motors, Inc. (Nasdaq: TSLA) as well as a number of privately-held companies and charitable organizations. He has served as an Adjunct Professor at New York University and is a graduate of Queen's Business School in Canada and the French Culinary Institute. Mr. Musk's extensive experience with fast-growing and innovative companies, as well as restaurants and other retail operations, and his experience on numerous boards of directors, are an asset to our Board. Mr. Musk holds a B. Comm. in business from Queen's University and is a graduate of The French Culinary Institute in New York City.