• The ox is a gentle giant.

    A humble, steady beast whose strength has been harnessed for over 6 thousand years to provide the wholesome grains needed to keep nearby urbanites productive. Today, however, the food landscape has changed, sometimes at a cost. Yet we crave nutritious, sustainable, and above all, delicious eating experiences more than ever. That is why we’re bringing the ox back.

    With OX VERTE, we're returning seasonally- fresh, locally-sourced food to the table.

  • Our Story

    Inspired to create food that is worth feeling good about, Jessie Gould drew from her experience at cold-pressed juice company Organic Avenue, to create 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.

  • The Ox Grain Bowl

    healthy while hearty

    Grain bowls have been around a long time. We're building on the tradition of this simple dietary staple by offering an array of local and organic ingredients that change with our seasonal menu. Think of it as an evolution of 'make your own salad' with heartier options prepared by a chef that you can combine to suit your palate or dietary needs. 


  • Chris Owen

    head chef

    Chris Owen is the Head Chef for Ox Verte. Chris has over 10 years of experience in the restaurant industry, including 5 years in New York. Most recently Chris helped open acclaimed restaurants Pearl and Ash, Governor and The Finch. 

    Chris is passionate about responsible sourcing, sustainability and culinary innovation. He brings his passions and forward-thinking cooking techniques to developing Ox's menu, season after season.

  • 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.