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Ari leads operations for Dixie’s regulated portfolio of THC products. He is responsible for insuring scalable manufacturing processes across all markets and brands. Through leading best-in-class manufacturing, product innovation, and quality assurance, Ari works with Dixie’s affiliate partners to launch and scale operations in both medical and adult-use markets with a strong focus on continuous improvement and operational efficiencies.

Prior to joining Dixie in 2017, Ari spent 10 years as the Corporate Chef for Le Pain Quotidien, a NYC-based global chain of organic bakeries. During his time at Le Pain, Ari grew the company from 8 locations to over 200 throughout 19 countries. In his most recent role, Ari was the Chief Operating Officer of New York’s By the Way Bakery. Ari has held leadership roles at Danny Meyer’s Union Square Café, Mangia and OTG Management. Additionally, he has worked as an operations consultant for Max Brenner, Fig & Olive and Magnolia Bakery among other global brands establishing 6 production commissaries in the US, Asia, Europe and the Middle East.