Culinary Director, Farmer’s Fridge
Chef and Registered Dietitian Jessica Foust is the Culinary Director for Farmer’s Fridge. In this role, Chef Jessica leads culinary and nutrition strategy, new product innovation and commercialization. Farmer’s Fridge is a “12-square-foot restaurant” that offers a premium menu consisting of wholesome and delicious meals for breakfast, lunch, dinner and snacking. Working to redefine convenience and increase 24 hour access to fresh options, food in prepared fresh in the Farmer’s Fridge Kitchen and delivered to the fridges daily. With over 60 locations across the Chicagoland area, including the Merchandise Mart, O’Hare Airport and Northwestern Hospitals, the company is quickly growing to deliver freshness to customers nationwide.
Prior to joining Farmer’s Fridge, Chef Jessica served as the Director of Culinary Innovation for McDonald’s USA where she led culinary development for national and regional menus across all 15,000 US restaurants. Over the past 15 years, she has provided culinary and nutrition direction as a chef and nutritionist in restaurants, hotels, manufacturing, health care and spa settings on both coasts.
Chef Jessica has been involved in the Academy of Nutrition and Dietetics (AND), Research Chefs Association (RCA) and The Culinary Institute of America Healthy Menus R&D Collaborative. A registered dietitian, Chef Jessica holds degrees from The Culinary Institute of America and is a Summa Cum Laude graduate of Johnson and Wales University. She completed her dietetic internship at the California Polytechnic State University.
