One might be surprised to find out that Mark did not foresee himself becoming the photographer he is today, much less be in the career path he is in. “I was in a photography class for college, and I didn’t [feel like] I had the calling for it cause I found it tedious. I was surprised to do pretty good, but having it as a career was unexpected,” he shares. “I got really lucky, and did the right steps to challenge myself.”

Moments like these are best represented by timeless pieces from the likes of Cartier. “It actually is kind of like a badge,” he reflects. “It’s a reminder of all the things that you went through, and that you made something beautiful out of it. That you’re in a good place.”

With a career spanning almost two decades, Mark truly found his sense of purpose when he discovered his talent in photography years ago. He has always been driven to not just be good at what he does, but to introduce new ideas and create visual stories as well—in turn, becoming great at his craft in a way that feels true to himself. “I know I can do better every single time,” Mark says. “I never toy with the idea that I’ve made it, so I focus on perfecting my craft even more. I always want my feet planted on the ground.”

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“Food makes people happy,” Kimberly declares. “It’s a happiness that transcends race, gender, age, and anyone who has something to eat that they love, the happiness you bring to that person cannot be described.”

In a longstanding industry like food and beverage, one might find it hard to innovate and create something new out of it. “When you think of how restaurants operate for centuries, nothing has majorly changed in how people eat food in them,” says Kim. And yet, in this long-established field, she found the opportunity to create the restaurant of the future.

“What we’re doing in CloudEats is bringing technology and innovation into the center of the space.” Kim has created a business model that has digital-only brands, where one only orders food online from a central kitchen and enjoys their meals wherever they are. In this way, she and her team are able to gather data and improve on their recipes, in turn creating a seamless customer experience and a viable way to make F&B future-proof. 

“In a way, Cartier is a brand that transcends time. Their designs are timeless and classic, and because of innovation, they are making it relevant for this generation and the ones to come,” Kim relates. “The value of their pieces increases, and I want to bring that into my industry.” 

In continuing to ask herself questions that challenge the norm, Kim paves the way in finding new methods to transform traditions. 

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