Over 30 years in the baking industry, David Fliss has traveled globally and has shared his expertise with some of the biggest names in the food industry. With a passion for baking at the young age of 15, this encouraged him to learn the art of baking bagels while attending high school in Queens, New York. While attending college in Melbourne, Florida, David opened his first bakery cafe called "Bagel World Deli & Pizza". What started out as a hobby, turned into a career. Bagel World was developed into a successful 10 location restaurant chain which was sold in 1993. David went on to become one of the foremost authorities in the baking industry as he worked for one of the largest global bakery ingredient manufacturers for 20+ years. As a specialist in bagels, pizza, tortillas and flatbread, David turned his attention to sales, marketing, and business development. As Vice President of Sales & Marketing, David managed a team of 85 people globally, and over $185 Million USD in yearly revenue. In 2019 David started a new company called Baker Support to share his lifetime passion by helping others within the baking industry. David's experience in baking, marketing, food safety, executive sales management, and leadership training worldwide enabled him to create the most comprehensive Baking industry support mechanism with a focus on consulting, training through the Baker Support Academy, job recruiting and product representation. Now David has taken his experience to the next level with the launch of Food EcoSystems. Through a joint initiative between Baker Support and EyeOnRisk, Food EcoSystems was created with the focus in providing the food industry with simple and cost-effective access to blockchain technology. Now the entire food chain will have access to technologies which industries such as financial, medical, and pharmaceutical have been using for years. David is a member of several industry associations, including National Restaurant Association, American Society of Bakers, IFT, Independent Bakers Association, North American Flour Distributors, Retail Bakers Association, and the International Dairy, Deli, Bakery Association.

David currently shares his time between Mexico City, Mexico and Delray Beach, Florida.