• Ox Verte is a plant-forward food company working to reinvent office meals. At Ox Verte, we want to make seasonally-fresh, locally-sourced food an everyday occurrence, and offer wholesome meals that can nourish our bodies and nurture our communities. 

    The Company was founded in Feb. 2015 and serves groups sizes 10 - 1000 in Manhattan. Ox Verte is also a Certified B Corporation, a leader in the global movement to use business as a force for good.

  • Our Story

    Inspired to create office food that is worth feeling good about, Jessie Gould created OX VERTE — a forward-thinking food company that caters to the health-conscious and hungry alike.

    Our Mission

    Our mission may be grand but our methods are humble. We want to make real food an everyday occurrence, and offer wholesome meals that can nourish our bodies and nurture our communities. To tread lightly, but eat like an ox.

  • Jessie Gould


    Jessie Gould is passionate about transforming diet to create a healthier world. 

    Before founding Ox, Jessie spent 3 years at Organic Avenue as VP of Operations and VP of Brand & Marketing after a seven year career in investment banking and private equity.

    Jessie holds an MBA from Wharton and a BA in Economics and Mechanical Engineering from Yale University.

  • Selina Ang

    head of business development

    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.


  • Robert Gleyberman

    Sales Manager

    Robert is obsessed with all things food, health, and wellness. As Ox Verte's Sales Manager, his main focus is to spread the word about Ox's amazing mission to as many companies around NYC as he can.

    Robert received his BS in Biology and BA in Psychology from the University at Albany. This is the third food startup that Robert has worked for since graduating and he hopes to stay in the funky world of food in his hometown of NYC for as long as he can.
  • The Ox Kitchen


    With sustainability in mind, the OX kitchen works with suppliers that provide seasonally-relevant, organically grown ingredients, rather than having out-of-season or, unnecessarily organic produce shipped-in. We are a small company with an opportunity to make a big impact, a responsibility we take to heart.