Executive Chef 

Chef Jamie Simpson is a passionate ambassador for using “every part of the plant, from root to tip," and since the beginning has maintained minimal-waste policies in the kitchen as part of
an overall mission at the CVI.

Sous Chef

Born and raised in Chicago Tristan left the city in pursuit of a chapter with few distractions and a focus on quality vegetables and relationships with those responsible for them. “If you change nothing other than the quality of your ingredients, the quality of you experience will change.”

Manager, Group Sales & Special Events

A background in Sales brought Jan to The Chef’s Garden as a Product Specialist, but her extensive experience in Event Management and Convention Services made her a perfect fit for the CVI.