Hannah began brewing kombucha in her college residence closet while attending the University of Utah, majoring in Public Health. She was given a scoby from a friend to start her own personal stash of booch. Han started sharing her new found passion project with her friends who in turn shared it with the campus community. Ultimately creating a small side hustle but not knowing that she had really just taken a step from a fun side gig to creating a full fledged business with a big opportunity. Han soon outgrew her little closet and random containers being filled for friends into taking on her first retailer, Creek Tea. This was a big move that really determined the immediate success of the Han’s Kombucha brand.

Going from one retailer to now over 20 accounts, Han’s Kombucha has made the move into a full scale production facility of their own located in Salt Lake City. When asked whether Hannah thinks her degree influenced her business decision, she responded, “I think making a healthy drink, kombucha, even going into alcoholic kombucha, it’ll create an even bigger impact as Utah doesn’t have anything like this. For that matter nor does the country. I was never just going to pick a product and come out with it. It’s something I enjoyed and learned a lot about. It is unique in the fact that even if people don’t like ‘mainstream’ kombucha, they’ll probably like ours and the best part is, they’re still receiving the health benefits of it.”

Growing up in Jackson Hole, Kate has spent over 20 years in the Hospitality Industry: she lives it, she breathes it, she loves it! Surrounded by the outdoor scene, the culture of a seasonal town, and a passion for cultivating a fun and exciting life, Kate spent her younger years sneaking around the commercial kitchens, hanging out with the hostesses and being fascinated by the ins and outs of restaurant operations. When asked how this influenced her lifelong choice to work in hospitality she says, “It was instrumental. I’m grateful for those early years hiding behind the scenes as a little girl. It lit a spark of love for customer service and the hospitality industry.”

Kate spent several years in the Pacific Northwest where she graduated from an accredited Le Cordon Bleu’s Western Culinary Institute, majoring in Hospitality and Restaurant Management. For the next 12 years she traveled, living all over the west managing and working as a chef in the Food & Wine industry. Working as a GM & Operations Consultant, her journey brought her back to Salt Lake City. Kate found herself at a tasting with Han’s Kombucha while deciding a menu for the opening of a new restaurant. This is where Hannah and Kate met, where Kate fell in love with all things Han’s Kombucha and where their journey began.