Jessie believes that catered meals should be closer to how we want to eat today. Food should be simple, while full of flavor and contain a variety of local vegetables, whole grains, and high-quality proteins. No matter the setting - food should taste good and make us feel even better.
Before founding Ox, Jessie spent 3 years at Organic Avenue as VP of Operations, Brand, and Marketing after a 7 year career in investment banking and private equity. She received an MBA from Wharton and a BA in Mechanical Engineering and Economics from Yale University.
Abbie Gellman, MS RD, is the Chief Culinary Nutritionist for Ox Verte. She is a Registered Dietitian, chef, and founder of Culinary Nutrition Cuisine LLC. Abbie has over ten years of hospitality and food and beverage consulting experience and nearly ten years of nutrition-related experience.
Abbie received a Master of Science degree in Nutrition from Teachers College, Columbia University and completed a dietetic internship at New York – Presbyterian Hospital in New York City. She holds a Bachelor of Science degree from Cornell University's School of Hotel Administration and earned her Culinary Degree from Peter Kump’s New York Cooking School (now known as the Institute for Culinary Education).
Selina is passionate about the intersection of food, business, and sustainability. As Ox Verte’s Head of Business Development, she is on a mission to grow the business, with a keen eye on social impact and environmental responsibility. She is an advocate of Slow Food’s philosophy to create a food system that is good, clean, and fair.
Selina received her MBA from Cornell University with an emphasis on Sustainable Global Enterprise and a BS in Managerial Economics from UC Davis. After spending seven years in management consulting, she joined the Ox Verte team to make a positive impact in the food industry.