Dr. Dionysia Angeliki Lyra is a Senior Research Agronomist specializing in saline agriculture, with over 15 years of experience leading multidisciplinary R&D projects and teams globally. Her key research areas include halophytes farming, halophytes value chain, integrated & sustainable crop-fish systems, agroforestry, saltmarsh restoration and management. Dr. Lyra has collaborated closely with clinical scientists, nutritionists, culinary professionals, food technology experts and food industries to advance the use of halophytes as functional foods, developing market access for halophyte-based products. During her tenure at the International Center for Biosaline Agriculture (ICBA), Dr. Lyra established the “Halophytic Kitchen Lab” program to raise public awareness on the nutritional and healthy benefits of halophytes. She has worked with national and international bodies across the EU, Middle East, North Africa, and Central Asia and collaborated with international organizations such as FAO, EU, USAID governmental agencies, financial institutions and private sector entities on the development of sustainable crop production systems in hot and desert areas. She has co-led the NNEdPro Middle East and Central Asia Regional Network and led the Saline Agriculture Working Group of FAO/WASAG. She strongly believes in the interdisciplinary approach, which uniquely bridges diverse expertise across food systems through evidence-based research and collaborative innovation, advancing awareness and education on sustainability principles, creating lasting impact in communities, especially, those living in marginal environments.

“Halophyte farming offers a unique advantage: it does not compete with freshwater and prime agricultural lands, since these plants thrive with saline water in marginal soils. Among them, Salicornia stands out as one of nature’s most remarkable halophytes. Transforming it into a natural salt product highlights its true potential. Rich not only in minerals but also in antioxidants, vitamins, and amino acids, Salicornia brings functional health benefits to the human diet. With its naturally high glutamic acid content, it delivers a pleasant savory ‘umami’ flavor. Through its products, Saltwise is pioneering a sustainable way to introduce the remarkable benefits of halophytes into everyday life.

With over 20 years of experience as a Personal Trainer and Health Expert, Steffi Reuter brings deep knowledge and real-world insight to every session. She holds a Master’s degree in Exercise and Health Sciences, blending evidence-based strategies with practical tools that help people thrive. As the founder of Reuter Fitness, Steffi’s mission is simple but powerful: to empower individuals to become champions of their own health. She’s constantly exploring fresh, effective ways to eat better, move smarter, and live more vibrantly.

“As a Fitness Expert, I’m constantly on the lookout for healthy snack options. This seed-based snack is a total game-changer. It’s clean, nutritious, and packed with wholesome ingredients. The unique blend of herbs and flavors makes every bite feel like a little adventure. What I love most is how guilt-free it feels. I can toss a handful to my kids knowing they’re getting real nutrition, not empty calories. And when I sneak a few for myself, I feel good about it. No added sugar, low in sodium, high in protein and fiber is what we need more of. I am glad I found a snack that checks every box: healthy, delicious, and family-approved. I highly recommend it."

Theng “TK” Khang has been working in the restaurant industry for over 15 years. He has multiple years of experience preparing non-traditional Korean cuisine with Chef Thomas Kim in Minneapolis, Minnesota. He spent almost four years working at Chef Masayoshi Takayama's 3-Michelin-starred restaurant Masa in New York City learning about Japanese cuisine and honing his craft. After Masa, he helped his friend and fellow Masa alum, Chef George Ruan, open Joji, which received 1-Michelin Star in its inaugural year. Khang is of Hmong descent and has a strong connection to Southeast Asian cuisine. He holds a culinary arts degree from the Art Institute of Minneapolis and a BA from the University of Wisconsin-Stevens Point in English and Creative Writing. He currently lives in Olympia, WA and enjoys exploring and hiking the beautiful landscape of Washington and spending time on the pickleball courts.

After trying SaltWise’s Green Salt, which is 100% Salicornia plant that has been dehydrated and ground, I was shocked at how much flavor it contained. There is a slight earthy and herbal umami flavor that is complex and I guarantee will elevate any dish you add it to.

With over 19 years of culinary experience, Chef Japvir Singh is passionate about creating exceptional food and leading teams to deliver outstanding service. He is currently the Executive Chef at Ramada by Wyndham Downtown Dubai, overseeing both kitchen and front-of-house operations.
Previously, he served as Culinary Consultant at Panchshil Realty, relaunching all F&B venues post-COVID, and was Executive Chef at JW Marriott, earning a #3 ranking for Overall Food Quality in Marriott APEC. Chef Japvir’s expertise includes European, Indian, and Japanese cuisines.
Committed to fostering innovation and excellence, he champions health-forward cooking, making him a valued member of the SaltWise Expert Panel.

As a chef, I’m always looking for ways to elevate flavor without compromising health. SaltWise White Salt gives me the clean, bright seasoning I need -with 50% less sodium and no microplastics. It’s a game-changer in my kitchen.

Chef André Villahermosa is a Napa-based private chef known for crafting immersive, seasonal dining experiences rooted in sustainability, sensuality, and bold flavor. He brings over 11 years of experience from the Ritz-Carlton, where he refined his skills in fine dining and developed a deep passion for local, fresh ingredients. André’s creative approach perfectly complements SaltWise’s mission to promote clean, plant-based alternatives without compromising taste.

I support SaltWise because I believe every ingredient we use should honor the land, water, and people it touches. Sustainability isn't a trend—it's the foundation of truly meaningful food.

Melody Steeples spent the first part of her career in public health working on nutrition policy as well as expanding access to healthy food and nutrition education. About 10 years ago, she entered a new phase in her career as an outpatient dietitian with a multispecialty ambulatory care clinic. Currently, she is the RD in an intensive cardiac rehab program (ICR), where she delivers education in a teaching kitchen and works with patients in adopting heart healthy diets.

I've been using Green Salt in my cooking at home for a couple of months now and it has helped me to cut back on the table salt I typically use. I also encourage the patients in the cardiac rehab program where I work to switch from table salt to Green Salt to reduce the sodium in their diets. One of the primary objections patients express in making the transition from the typical levels of salt in the American food supply to the much reduced levels recommended by major health organizations is that the recipes we supply are bland, despite all of the herbs and spices in the recipes. Green salt definitely helps with this transition.

Pooja Malhotra is a seasoned dietitian with over 17 years of experience in personalized nutrition. Since 2007, she has specialized in creating custom diet plans tailored to each client’s unique needs, preferences, and lifestyle. Beyond prescribing plans, Pooja is deeply committed to nutrition education, empowering her clients with the knowledge and tools needed to build lasting, healthy habits. Her philosophy aligns perfectly with SaltWise’s mission to promote smarter choices -making her a trusted voice in the movement toward low-sodium, plant-forward living.

I tried SaltWise white salt and was pleasantly surprised- it tastes just like regular salt, which is exactly what most people want from a staple ingredient. The real win is that it delivers the same familiar flavor with a cleaner, safer profile. For anyone looking to reduce sodium without compromising taste, this is a smart switch.

Joyce Jimenez Atkins is a Southern Californian Registered Dietitian Nutritionist and proud mom who brings a joyful, positive approach to the diverse worlds of nutrition, dietetics, health, and wellness. Since earning her RDN credential in 2007, Joyce has empowered clients to embrace healthier lifestyles through personalized guidance and compassionate support. She believes deeply in fostering a delightful relationship with food - nurturing both physical wellness and emotional well-being. Joyce’s uplifting philosophy aligns seamlessly with SaltWise’s commitment to clean, flavorful living, making her a vibrant and trusted voice on the Expert Panel.

As a registered dietitian nutritionist, I’m always seeking ways to enhance tasty flavor without compromising heart health and Salt Wise Green Salt delivers exactly that. I love using it in my go-to veggie omelette with egg whites, cherry tomatoes, spinach, and summer squash. The natural umami from salicornia gives the dish a savory depth that truly satisfies without the sodium overload. It’s a flavorful, Mediterranean diet-style choice that supports my personal health goals and the nutritional guidance I give my patients every day.

With over 20 years of experience, Chef Philippe has mastered everything from fine dining in France and bistros in London to corporate culinary leadership in Silicon Valley. Currently the Senior Executive Chef at Cisco’s Executive Briefing Center, he creates globally inspired, health-focused menus for world-class guests. Known for his versatility across cuisines, Chef Philippe brings creativity, precision, and a passion for flavor to every plate. His commitment to wellness and cultural authenticity makes him a natural partner in the SaltWise mission.

The Salicornia Green Salt has a hearty, herbal character with notes that remind me of fennel and Mediterranean herbs. It pairs well with ceviche, vegetable dishes, or lightly sprinkled over seafood. I tried it with scallops and a carrot-star anise purée, and it added great depth of flavor. The White Salt has a clean, concentrated flavor and fine texture. I see it working well for brining chicken or fish, where subtle complexity makes a difference.