Jennifer Cox is the Regional Vice President of Culinary for Levy Restaurants, a $1-billion food and beverage management company specializing in sports and entertainment venues and large special events. Jennifer sets strategy and development targets, creates core premium and concessions menus for all businesses in Texas and Florida. Jennifer also applies her expertise in health and wellness to oversee the FDA calorie posting initiative on all company menus.
A graduate of Kendall College in Chicago, Jennifer started her culinary career in Chicago at Va Pensiero and Carlos’. She followed as sous chef of San Francisco’s China Moon Café, sous chef in the Warwick Regis Hotel’s La Scene restaurant and opened as the Executive Chef of Montage, where she was invited to cook as a guest chef at the James Beard House in New York. She then moved to Citizen Cake to join Elizabeth Falkner as the Chef de Cuisine in her full service restaurant.
In August 2004, Jennifer joined Compass Group to develop the 800 recipe collection for Balanced Choices, the company’s healthy dining program. Additionally, she developed recipes, concepts and trained associates for internal brands and culinary programs.
In 2007, Jennifer was tapped by Joie de Vivre Hotels, Restaurants and Spas to be their first Director of Culinary, overseeing 38 California hotel properties, responsible for crafting the organization’s food vision, creating new offerings based on trends and operating experience, as well as growing the culinary talent within the hotels. In 2011, Jennifer returned to Compass Group as Vice President of Culinary for Levy Restaurants.
Jennifer is actively involved and sits on the Board for the Women Chefs and Restaurateurs, an international women chefs organization.
September 30, 2015
When feeding 18,000 sports fans, how do you make the process as sustainable and locally focused as possible?