About Us
Gipsee Inc.
3773 Cherry Creek North Drive
Suite 575
Denver, CO 80209
The Leadership Team

Dilip Chopra
CEO & Co-Founder
Dilip has extensive expertise in the area of food allergies, nutrition, and food-ingredient analysis. He is a serial entrepreneur with many years of experience in conceptualizing and building innovative technologies in the Natural and Organic foods industry. He has always had an intriguing affinity about all food matters as they relate to health and well-being.

He has experienced food allergies ‘first-hand’ stemming from his daughter’s multiple food restrictions and the difficulties of dining out at public places with dietary restrictions and preferences.

He holds a Bachelor’s degree in Economics and a Master’s degree (MBA) in Finance from the University of Connecticut.



Atul Ahuja
President, CTO & Co-Founder
Atul is an entrepreneur and a technologist. Very knowledgeable in the area of food and nutrition, his core competencies include building SaaS based business solutions, process automation & workflow, big data & advanced analytics.

With 25+ years of experience building and managing delivery of cutting-edge enterprise grade software products and services for IBM, Verizon and Charles Schwab, he has taken several business ideas from inception to delivery. He is also the chief architect of Gipsee’s technology platform.

He holds a Master’s degree in Computer Science (MS) from the New Jersey Institute of Technology.



Wendy Hess, RD, CD
Registered Dietitian
 Wendy Hess, RD, CD is a registered dietitian who specializes in recipe nutrient analysis. Wendy has been providing recipe nutrient analysis services to clients of all shapes and sizes for over 20 years.

In addition to calculating nutrition values of recipes, Wendy is well-versed in food labeling regulations which allows her to generate FDA compliant Nutrition Facts Panels, provide counsel on nutrient & health claims, and provide allergen and ingredient statements. Before she began her recipe analysis practice, Wendy provided medical nutrition therapy in a clinical setting.

Wendy is a member of the Vermont Specialty Foods Association, the Massachusetts Specialty Foods Association and the Academy of Nutrition and Dietetics.. She is a key content contributor of the book Recipe Nutrient Analysis: Best Practices for Calculation and Chemical Analysis.