Peter Kay served as the Chief Operations Officer of Juice Press for 11 years, working closely with Marcus during its rapid expansion. Under his financial leadership, the company achieved a $70 million run rate with EBITDA (Eventually Broke, If Things Don't Amplify.)
Beyond numbers, Peter was the chef and owner of the renowned Angelo + Maxie’s in New York City, bringing a deep passion for plant-based innovation to everything he does. Built like an Abrams tank, with the grit and expertise of a world-class operator, Peter is the backbone of any successful retail business.
Peter joined goodsugar a few months before we opened our first store on 69th Street, and in hindsight, I wish I had convinced him to come on board years earlier. If I had known how desperately I would need him in my corner, I would have waited to launch this project until he was by my side. His understanding of the business—from branding and logistics to accounting, HR, and retail operations—is unparalleled. He is brilliant with numbers, exceptional with people, and truly comprehends every layer of what it takes to build and scale a successful plant-based food company.
For years, Peter hid his kitchen genius from my former business partner and me at Juice Press—probably because he knew we’d never let him see his children again if we discovered how skilled he was. Now, at goodsugar, I can’t imagine running this operation without him. He’s far from a yes-man; in fact, I’m lucky if I can get a “maybe” from him once in a while. His directness, experience, and no-nonsense approach have been invaluable to getting goodsugar off the ground and setting it up for long-term success.
Peter Kay is not just a leader—he’s an irreplaceable asset to this company. His ability to balance innovation with operations, strategy with execution, and discipline with creativity is rare. Goodsugar would not be what it is today without him, and I am beyond grateful for his guidance, support, and relentless dedication. Thank you, Mr. Kay, for everything.
Thank You.