Along with his co-founder Scott Norton, Mark Ramadan launched one of the most successful startups of the decade. Sir Kensington’s mission is to reimagine ordinary and overlooked food with fearless integrity and charm. In just nine years, Ramadan has taken Sir Kensington’s and turned it into a major rival of one of the world’s most recognizable brands as well as a company committed to the philosophy that business can be a force for good in the world.
From humble beginnings in his Brown University dorm room, Ramadan combined his passion for entrepreneurship and the culinary arts and saw an opportunity to develop a new ketchup in the mold of what he calls “Food 2.0”— combining high-integrity ingredients and a better taste, without sacrifice. Above all, it was different from the ground up, and it had to be to succeed in the multi-billion-dollar monopolistic ketchup industry, unchanged in decades. In the company’s first year alone, Sir Kensington’s sold 10,000 jars and became the first premium ketchup to ever replace Heinz in restaurants in the United States. As the years passed, their business continued to grow exponentially with an ever-increasing client roster. In 2017, Sir Kensington’s was acquired by Unilever, one of the world’s leading consumer products businesses, in their first food acquisition in 17 years for a reported $140 million.
Today, Sir Kensington’s offers a wide range of products aiming to re-invent their respective categories, each more irresistible than the last. These include ketchup, mayonnaise, mustard, ranch dressing, vinaigrettes, some spicy, some vegan, and all natural and Non-GMO. Their products can be found in grocery stores and luxury hotel chains all over the country, ranging from Whole Foods and Walmart to United Airlines and The Ritz Carlton.