Chef Jacob Feldon is a nutrition advocate with a passion for honest, health-focused cooking and experience in some of New York's top kitchens. Originally from Salt Lake City, Utah, Chef Jacob moved to New York to work under Michelin-starred Chef Andrew Carmellini at Locanda Verde, mastering traditional Italian cuisine. He further refined his craft as a Pasta Chef at Jonathan Waxman’s celebrated Barbuto. Now pursuing a degree in Nutrition and Global Public Health at NYU Steinhardt, Chef Jacob combines his prestigious culinary background with a deep commitment to creating sustainable, nutritious meals.