Nancy Jessup

As the longtime executive chef of Mangia, in New York City, Nancy Jessup helped to build a brand that revolutionized corporate feeding with a focus on freshly prepared, sustainable food and oversaw the menu and production of signature dishes that Mangia is known for. She authored the Mangia cookbook and helped to open the first Mangia in Seoul, Korea. Nancy now lives in North Bergen, where she tends her organic garden and indulges her passion for baking.