Steve Rosenfield is the owner of Summer Rain and Fresh Start Development, Barrio Culinary Concepts, the Canopy Assisted Living Centers and Rosenfield Family Foundation. He currently co-owns the successful Barrio Queen restaurant concept with his wife of 15 years, Linda. Currently, Barrio Queen has five restaurants in the Phoenix, AZ area, with two more planned to open in 2020.

Rosenfield was born in New Haven, CT, in 1951. A graduate of Arizona State University, his career started with McDonald's. He purchased his first Burger King restaurant in Orange County, CA, in 1979. After enjoying initial success, Rosenfield quickly expanded his franchise to five restaurants, selling out in 1992 to become a Carl's Jr. and Hardee's franchisee in the Bay Area. Rosenfield's grew his franchises up to 150 restaurants across the United States, selling out in 2014. Steve also owned eight Tony Roma’s, a place for ribs in the Los Angeles area during the 1980s.

Together with his wife, Rosenfield also co-own various commercial real estate income investments, including seven assisted living centers in Florida. They live in Scottsdale, AZ, and Kennebunkport, ME. They have three grown children who have chosen to pursue careers in other fields, as well as three grandchildren.

As a World War 2 veteran, he understood the vital role Israel played in the lives of diaspora Jews. A very successful Philadelphia businessman, he started supporting JNF in the early 90’s when he joined the Philadelphia Board of Directors. Marvin made many trips to Israel and developed a soft spot for the Northern part of the country, always admiring its beauty and history. His legacy gift to the Galilee Culinary Institute will ensure that the Galilee he loved so much continues to thrive.

With high definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction available any time, anywhere and on any device. Rouxbe's revolutionary online platform delivers cutting edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Over 110 hours of foundational training are available in English, Spanish, French, Mandarin and Arabic to hundreds of thousands of cooks in 180 countries. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.

Set in the heart of spectacular scenery, Tel-Hai, with its unique Galilee character, has become a hub that attracts superb scientists and talented young adults from across Israel and the world.

Tel-Hai's location, adjacent to the diverse ecosystems of the Hula Valley, the agricultural field and bird migration routes along the valley of the Great Rift, the frontline communities scattered along Israel's volatile northern borders, designates its mission to explore and generate the region's resources to create academia and science of global significance.

Recognized in 1996 as an independent academic institution, Tel-Hai's main flagship fields of discipline are Health, Environment, Biotechnology, Food and Nutritional Sciences.

Much of the College's academic breadth and scientific stamina stem from its strategic affiliation with MIGAL – Galilee Research Institute located in Kiryat Shemona. Tel-Hai is the only college in Israel to have an affiliate research institute.

The incubator is part of the Israeli government $100M program to build a foodtech cluster in northern Israel, as other successful technological clusters worldwide. By leveraging geographical proximity of research institutes, industry partners and investors, supporting infrastructure for R&D and small-scale production, food technological entrepreneurship is promoted in the area.

Fresh Start intended to grow dozens of impactful foodtech companies from vision to scale over 8 years of franchise  and serve as a vehicle for all its strategic and financial partners to initiate and develop foodtech Innovation.