OUR TEAM

An organization is only as good as it’s most valuable resource – people.  Soup Kitchen 411 is no exception; the heart and soul of our organization is our team and every member of the team is dedicated to the proposition that hunger is a solvable issue here in America.  We come from different backgrounds and with different skill sets but we all share a passion for what we do here.

Raul Esquivel

Raul Esquivel

Raul Esquivel is currently a private investor in Hoboken, New Jersey. Prior to this, from 1997 to 2011, Mr. Esquivel held a number of senior management positions with UBS Investment Bank.

From 1997 to 2005, Mr. Esquivel was the Head of U.S. Equity Research. From 2005 to 2009 he was the Head of Equities for the Americas, with responsibility for the Equity Research, Sales and Trading, Equity Derivatives and Prime Services functions of the investment bank. From 2009 to 2011, Mr. Esquivel served as the Head of UBS Investment Bank-Latin America. In this role, he was responsible for the strategic management, growth and operations of the Equities, Fixed Income and Investment Banking divisions throughout the region.

During his employment at UBS Investment Bank, Mr. Esquivel also served as a member of the Investment Bank Board, the Americas Risk and Regulatory Committee and the Americas Group Coordination Committee.

Prior to assuming these senior management positions, Mr. Esquivel spent 15 years as an equity research analyst and venture capitalist specializing in the medical technology field with such firms as F Eberstadt, Kidder Peabody, and The Vertical Group. His research and investment focus was in minimally invasive surgery across cardiology, orthopedics, neuroradiology and general surgery.

Mr. Esquivel holds an M.B.A. degree from the Harvard Business School, and a B.A. in Business Administration from the University of Miami. He is married and has two daughters.

“I was surprised and moved by the magnitude of the hunger deficit problem in this country. It touches many from our neighbors to college students. There is an existing network of soup kitchens across the country, but on average they receive less than five percent of funding from the government. That means private donors and volunteers can make a critical difference.”