Dir. of Business Development, Value-Added Fresh; Corporate Executive Chef, Naturipe Farms,
An executive chef for more than two decades, Jill is the Director of Business Development for the Value-Added Fresh division of Naturipe Farms and the Corporate Executive Chef. After attending UMASS-Amherst and graduating with honors from the Culinary Institute of America, she launched her career in New York City by helping to open Osteria del Circo, the sister restaurant of Le Cirque. She has worked as the Executive Sous Chef at the Telluride Film Festival and opening Executive Banquet Chef at The Getty Museum, Brentwood, CA; Executive Chef at DreamWorks Studios, Burbank, CA; Executive Chef at McMurdo Station in Antarctica and Executive Sous Chef at the Ross School in Easthampton, Long Island.
In addition to her position with Naturipe Farms, Jill works as an industry consultant with clients like Occidental College and UEPI’s Center for Food and Justice; launching one of the nation’s first Farm-to-WIC programs, connecting urban mothers and children with local small farm produce. She is one of the principle authors of the nationally recognized purchasing document Good Food Purchasing Guidelines for Food Service Institutions. Jill is a Board member of both Produce Marketing Association and the Center for Growing Talent by PMA. She is also a member of the Leadership Board of the LA Food Policy Council. Jill volunteers with a number of Los Angeles regional animal rescue organizations. She has visited all seven continents and has found many favorite places around the world to eat and cook.