Our selves.

Founder

Over a decade ago, McKenzie spent a year under the roof of what Le Monde recognized as "Europe's Most Eco-friendly Household". While she internalized many of the values of her French host family, she was particularly struck by the realization that what we eat and how we eat can have an outsized impact on the world around us.

McKenzie went on to get degrees in Foreign Languages & Literatures and Environmental Science. After college at Lewis & Clark, she completed a certificate of Gastronomic Science at the Universidad de Alicante. Before diving into the world of institutional dining, McKenzie received several research grants allowing her to explore the world of natural wine and Asturian sidra. 

After nearly 6 years working in corporate food program development, McKenzie next went on to oversee marketing for a food and beverage innovation consultancy. Today she leads the Brand and Marketing arm of Foodmuse, recently joined the Good Food Foundation board, and is in the process of becoming a Level 2 sommelier.

Founder

A native of Alameda, CA, Meghan’s appreciation for food runs deep: her Italian ancestors emigrated here as farmers. After completing her Anthropology Degree from CU Boulder she went on to obtain her Master’s Degree in Food Culture and Communications from the University of Gastronomic Sciences in Colorno, Italy. There, through the teachings of Slow Food, her appreciation and advocacy for artisanship, locality, and sustainability were realized. She spent the beginning of her career in retail produce procurement on both the East and West coasts.

She then spent 6 years running a Global Corporate Food Program which included strategic initiatives, program development, purchasing, space design, and sustainability goals. Today, she oversees the Workplace arm of Foodmuse.

Currently she’s studying toward her Certificate in Herbalism and is fascinated with the use of food as medicine. She believes food should be delicious, nutritious and sustainable.

Experts, friends, and muses

It’s very rare that we execute a project without calling upon our team of subject matter experts. We work with designers, brand strategists, architects, chefs, and so many more. We’ll tailor the team to your project.