Our Leaders

Mr. Durrani is the founder and CEO of Saffron Road Foods. As a serial food entrepreneur, Mr. Durrani has been a leading venture capitalist for nearly 30 years.

In 1991, Mr. Durrani founded Vermont Pure Springs (Crystal Rock Water) which grew to become the 2nd largest bottled water brand in the Northeast. He also was a partner and principal shareholder in Stonyfield Farms, Inc., which sold to Groupe Danone in 2001.

Additionally, Mr. Durrani was a principal of Delicious Brands, Inc., which he scaled, with the financial backing of Carl Icahn, to become the 5th largest cookie brand in the U.S.  Adnan has been recognized as one of the entrepreneurs who engineered “20 Ideas That Changed The Way The World Does Business”. The select list of these inductees include: Ben Cohen (Ben & Jerry’s), Gary Hirshberg (Stonyfield Farms), Muhammad Yunus (Nobel Peace Prize, Grameen Bank), and Steve Case (AOL).  

Mr. Durrani is presently the Chairman Emeritus of the Board of Columbia University’s School of Engineering and Applied Sciences and is also Co-Chair of Columbia’s SEAS Entrepreneurship Advisory Board. He also actively serves on the Fast Company Impact Council, an invitation-only collective of innovative leaders, and on the Board of the American Frozen Food Institute (AFFI).

Remarkably, Mr. Durrani was recognized and honored by the Vatican and Ambassador to the Holy Sees for his “Interfaith In Business” model, where the Pope hosted him as a speaker at the Pontifical Gregorian University in Rome, Italy.

Mr. Durrani can also be found on the Islamica 500 select list of The 500 Who Make the Islamic Economy.

Paul Turbeville brings a wealth of leadership experience to his role as President of Saffron Road Foods, with a background spanning both strategic growth and operational excellence in the food industry. Before joining Saffron Road, Paul served as Chief Commercial Officer for Village Gourmet, where he led the commercial efforts for a portfolio of premium brands in the charcuterie, gourmet, and fresh sausage categories.

Previously, Paul held a pivotal role at Pete and Gerry's Organics, where he guided marketing and sales strategy for Pete and Gerry’s Organic Eggs, Nellie’s Free Range Eggs, and Carol’s Eggs. During his tenure, he led the brands to national prominence, driving a near 500% growth to over $300 million in sales. Paul also championed Pete and Gerry’s B Corporation certification, underscoring a commitment to sustainability and social responsibility, and advancing diversity within their family-farmer network.

Paul’s career began as an officer in the U.S. Army after his graduation from the United States Military Academy at West Point. Serving as an engineer officer, he took on roles including platoon leader and company commander, deploying to Iraq during the critical 2006-2007 surge. Following his service, Paul earned his MBA from the Tuck School of Business at Dartmouth College.

John Umlauf is another fellow devotee of ethical consumerism. With an extensive background in the culinary arts as well as sustainable livestock sourcing, he offers real world experience in staying true to the principles of halal.

John Umlauf began his career at the feet of an old-time butcher in the corner meat shop and became a meat-cutter apprentice at age 16. Moving on to a culinary career and working his way up to Executive Chef, John came full circle back to the meat business in 2002 and helped found several Northeast “new paradigm” meat brands, including the very successful Northeast Family Farms brand of meats owned by Dole & Bailey.

John also served as Corporate & Conference Chef for The Weston A. Price Foundation from 2002 to 2005 and still serves on the Honorary Board of Directors for that international non-profit organization. His passion for the sacredness of food led him to become one of the founders of Halal Premium Meats and the Twin Rivers grass-fed meats brand in 2005, which was served at Blue Hill at Stone Barns and featured in the official magazine of the American Culinary Federation.

Now very comfortable in the large kitchens that create the foods for Saffron Road, John often wears his chef coat to events and sales calls as a reminder to all that “this is, after all, about the food!”

As the Chief Marketing Officer at Saffron Road Foods, Kate brings over a decade of dedicated service to a brand that she has nurtured from its early stages to a high-growth trajectory. Joining as one of the original employees in 2010, Kate was drawn to the company's founders' commitment to ethical consumerism and the remarkable success achieved in the natural and organic product industry. Her career track at Saffron Road has been an upwardly rewarding journey—marked by progression from roles like Marketing and Logistics Manager to Director of Marketing and finally Chief Marketing Officer. Each step has allowed Kate to contribute to a brand that not only delights taste buds with delicious products but also strives to make a positive impact on communities worldwide.

Prior to Saffron Road, Kate’s marketing roots were incubated in a small boutique French fashion brand in NYC, as well as at Marriott International in Bethesda, MD, and Northern Virginia. Outside the dynamic world of marketing, Kate finds joy in family travel, exploring French culture & language, and cheering on her daughters' junior tennis pursuits. As a proud Virginia Tech Hokie, orange and maroon are still her favorite color combination, not unlike some of the color palettes of Saffron Road’s entrees.

What excites Kate the most about marketing Saffron Road's products is the fusion of delicious recipes and global cuisines on a Journey to Better.

Laura has over 20 years of CPG experience in purchasing and inventory control, excelling in both the Fashion and Culinary industries. Laura entered corporate America in 2004 as a Footwear and Accessories buyer for Nine West Group. After her ten-year tenure with the Fortune 500 Company learning firsthand best practices around assortment planning, vendor relations, and store allocations, Laura transitioned her skillset to join the team at Saffron Road Foods. In 2014, Laura started her journey with the Saffron team as a Manufacturing Resource Planner, was promoted to Director of Planning & Operations, and is now our Vice President of Planning & Operations. Today, Laura strategically manages all sales forecasting, production planning, copacker relations, and inventory control. She also helps oversee logistics, fulfillment, and supply chain functions driving the day-to-day operations. For the past four years, Laura has led her team to achieving and maintaining a 99.9% fulfillment rate, through the pandemic and beyond. Laura’s leadership style is one that emulates positive energy, genuine compassion, and a can-do perspective. She is not afraid to challenge the status quo, and as a result, is surrounded by a team who is solution-focused and dedicated to continuous improvement.

Laura is a first-generation college graduate. She graduated Magna Cum Laude with a Bachelor of Business Administration in Fashion Marketing and Management from Berkeley College in NYC, being the first student to complete the Berkeley College Honors program. She completed her degree in just three years while thriving as a buyer during the day and attending school at night.

One of Laura’s proudest moments with Saffron Road is successfully launching a quarterly Employee Appreciation Award, wherein management votes for an employee who exemplifies what it means to be a superstar team member. Laura is extremely enthusiastic about both the talent behind the product as well as the strong, wholesome values that position the Saffron Road brand above the rest.