Tribeca Canning

finding food a second life.






The founder of Tribeca Canning, is a graduate of Hamilton College, with a BA in English Literature, and a minor in Hispanic Studies. Remi has previous experience with leadership and managerial roles including his time as the President of the Hamilton College food and wine club, and as a Research Coordinator at the Icahn School of Medicine at Mount Sinai in New York City, and a Senior Analyst at the global management consulting firm Egon Zehnder. Remi regards himself as personable, and is always looking to meet new people, and create new, lasting relationships.






currently works at Fundation, an early stage financial technology company focused on small business lending. Previously, he held various positions in the financial services industry ranging from private equity-principal focused lending to alternative investment fund structuring. Welles is actively involved with Rescuing Leftover Cuisine, a food rescue charity. In addition to his volunteering interests, Welles is an avid skier and loyal Denver Broncos fan who witnessed firsthand his team's crushing defeat and glorious victory at Super Bowls 48 and 50, respectively. Welles was born in New York City, raised in Colorado and graduated from Hamilton College with a degree in history.





is a Gates Millennium Scholar who graduated cum laude from New York University. After graduating, Robert worked at J.P. Morgan Chase & Co. in Asset Management before pursuing his passion of helping the hungry and reducing food waste by co-founding Rescuing Leftover Cuisine, Inc. Robert currently serves as Chief Executive Officer of this nonprofit, which is a national food rescue organization based in New York City that provides solutions to prevent excess wholesome cuisine from being wasted. RLC crowdsources to the public the problem of transportation between excess food at food businesses and human services agencies that need food.