Board of Directors


Sue Bayer – Board Chair

Sue has a 32-year career in education, holding a BS degree in English/Education from the University of South Dakota. She found that board service was meaningful to her and helpful to others when she joined her first non-profit board as a Teacher Representative for Valley Montessori School in 2002, where she served two terms. Sue joined the Wiesner Fund board in 2011, a local non-profit which supports seniors in need, where she currently serves as Secretary. In 2013 she was elected to the National Board of Directors for the American Montessori Society, where she has served for 6 years. Sue was excited to join the Culinary Angels Board in January of 2019 because she knew and supported the entire McNaney family as a teacher and friend, as well as because other parents and teachers were working with and supporting the organization. Sue’s husband and four children are all very supportive of her work, knowing the importance of being involved and participating in meaningful work in the community.

Charles (Chuck) Deckert

Charles (Chuck) Deckert – Treasurer

Chuck Deckert grew up in Pleasanton and has spent most his life in service locally. An experienced community leader, Chuck has served on nonprofit boards for over 15 years, including being currently on the Open Heart Kitchen Board serving on the Audit, Development and Governance Committee’s. Chuck also holds key coordinator roles such as the annual Pleasanton Hometown Holiday Celebration (22 YRS), Red Cross Blood Drives (12 YRS), and a Vincentian with St Vincent de Paul (17 YRS). He has also served on the City of Pleasanton Human Services Commission, and currently serves on Parks and Recreation Commissioner. Chuck has been recognized for his community efforts as the recipient of several local volunteer awards. Chuck has recently retired and now concentrating his efforts on the non-profits which concentrate feeding those in crises or sheltered due to illness in their home. He uses his photography talents to shoot events for 9 non-profits in the Tri Valley, and for the Pleasanton Weekly and the City of Pleasanton. He also enjoys his Friday P7 route driving and delivering meals for Spectrum Meals on Wheels.

April Vaughn Shabazz

April Vaughn Shabazz

April Vaughn Shabazz has been a wellness advocate and health practitioner for past 20+ years. She is the owner of IMN Wellness and the Herbal Releaf Apothecary. Her practice consists of functional health and nutrition education to clients as well as practitioner training in alternative methods of healing for common and uncommon health problems. She holds a PhD in Natural Health Sciences in addition to several other training and certifications in environmental health, biochemistry, herbalism, food science, the psychology of food, and lifestyle coaching. In tandem with her career in the wellness industry, she received her BA in Sociology with a Minor in Nutrition as well as an Executive Master’s in public administration. She has worked in public service for over 16 years in Workforce Development and Labor standards; as well as consulted nonprofits in grant writing, strategic and program planning and participate on several committees and boards. She was introduced to Culinary Angels a few years ago and instantly became excited about the mission and potential of the organization. It fit well within her wheel house and passion to assist people in improving their lives holistically as well as advancing wellness education within families and across communities.

April was a resident of Pleasanton for over 12 years with her family and still practices in the area but recently moved to Oakland area. She loves to spend time with her teenagers, read, spend time in nature, travel and shop for unique items.

Alison Negrin Portrait

Alison Negrin

Chef Alison Negrin is the founder/owner of Chef Alison Negrin and Associates. Alison specializes in recipe and product development with a focus on health and nutritional healing. She has been a Chef at such noted Bay Area restaurants as Chez Panisse, Mesa and Ginger Island, and founding chef of Bridges Restaurant. She was also executive chef for John Muir Health System (JMH). Alison had the honor of accepting 2 awards at 2012 HCWH Food Med conference for JMH’s accomplishments with reducing greenhouse gases through sustainable purchasing and overall increased sustainable purchasing. Alison was the recipient of the Women Who Inspire 2013 Community Service award. Alison graduated from UC Berkeley with a BFA in fine arts, California Culinary Academy as a professional chef, and the Bauman Institute of Holistic Nutrition with a certificate in nutrition consulting. She is a lifelong learner and has finished various certificate programs to include Cornell University and the Culinary Institute.