The Chef Fox Mission
Chef Fox is on a mission to transform how we think about, source, and consume food. Driven by the belief that everything in our world is interconnected, Chef Fox strives to create a cuisine that honors and considers every aspect of our ecosystem—from the health of our planet and atmosphere to the well-being of its people and communities. When we eat with intention and cook with purpose, every part of the system thrives. Now, more than ever, we must rethink our relationship with food. By pursuing positive change, we aim to foster healthy bodies, minds, and a healthier Earth.
The Chef Fox Team
Fox Schanzer – Executive Chef and Founder
Chef Fox Schanzer’s culinary journey began at age 14, when he began working in some of Connecticut’s best restaurants. His passion for fresh, local produce led him to work at acclaimed restaurants like The Whelk (James Beard nominee) and The Cottage (James Beard semi-finalist), where he developed a deep connection to seasonal cooking.
During his time at Culinary Institute of America, Fox spent a transformative summer at The Barn at Blackberry Farm (James Beard Award, Relais & Châteaux) where he fell in love with wood-fired cooking and the hyper-local, hyper-seasonal, story-driven cuisine, under the tutelage of Chef Cassidee Dabney and mentorship of Chef Ben Johnson. He returned to The Barn after graduation and worked his way up through the brigade to Senior Chef de Partie and Tournant, refining his craft in an environment that emphasized creativity and connection to the land, shaping his philosophy of food and appreciation for fresh produce.
Seeking to broaden his experience, Fox moved to NYC and joined the team at Gabriel Kreuther, a 2 Michelin star restaurant. Under the guidance of Chef Joe Anthony, Fox deepened his understanding of Functional Nutrition, earning a certification from MindBodyGreen.
Driven by a desire to make a positive impact on the food system, Fox eventually joined Rooted Enterprises as Culinary Lead and Chef. In this role,he works to empower home cooks to make sustainable and health-focused decisions, support local small farms, and promote whole-plant food forward diets.
As Founder and Executive Chef of Chef Fox, Fox Schanzer is obsessive about his sourcing, making frequent visits to partner farms and often harvesting ingredients personally. Supporting local small farms and entities that contribute to a healthy food system is a significant part of his life, and this commitment is reflected in every dish he creates. Fox’s journey, defined by a relentless pursuit of excellence and innovation, continues to inspire his work today.
Nathaniel Lettieri – Chef De Cuisine
A Long Island native and a true NYC line cook, Chef Nathaniel is no stranger to the intensity of the city’s most demanding kitchens. With a knack for thriving on the most brutal, busy nights, he has worked up and down the brigade at esteemed establishments like Marea and Gabriel Kreuther. After graduating from the Culinary Institute of America, Chef Nathaniel sought to hone his skills in high-end contemporary Italian cuisine at Marea, where he developed a deep appreciation for the artistry of food and Michelin-level dining experiences.
This passion led him to Gabriel Kreuther, a 2 Michelin star restaurant, where he spent two years refining his techniques and embracing the intricacies of French-Alsatian cuisine. It was here, on the line at Gabriel Kreuther, that Chef Nathaniel crossed paths with Chef Fox Schanzer, marking the beginning of a collaborative culinary journey.
With a focus on innovation, a deep connection to his Italian heritage, and an unwavering passion for fresh produce and healthy eating, Chef Nathaniel’s dishes are a testament to his commitment to excellence and his strong technical prowess. His culinary journey is defined by a relentless pursuit of flavor, creativity, and the perfect balance of tradition and modernity. Chef Nathaniel’s ability to craft memorable dining experiences makes him an invaluable member of the Chef Fox Group, where he continues to push the boundaries of what our team is able to achieve.
Sharon Schanzer – Chief Marketing Officer
Sharon has been a successful entrepreneur, graphic designer, consultant, web developer, marketer and photographer for over 20 years. Sharon has a unique combination of strategic, creative, and hands-on technical expertise and serves as Chef Fox’s CMO and creative director.
Sharon attended Carnegie Mellon University and is an award-winning photographer and an avid traveler.
Our Values
Sustainability
We are wholly committed to supporting and engaging in sustainable practices both in and out of the kitchen. From our sourcing standards, ingredient utilization, and waste management, to the tools and equipment we use, we aim to uphold the highest standards of sustainability.
Innovation
We believe innovation is an essential part of creating a new American cuisine that is both accessible and holistic, blending old and new traditions to build a food culture that is healthful for the planet and its inhabitants.
Education
The key to meaningful change is a shared understanding of the challenges we face together. We strive to make the dining table a space for both enjoying food and reflecting on how we may engage with our food system in a more positive way.
Equitability
We are dedicated to fostering inclusivity and fairness in the food system. This means working with diverse partners, supporting small businesses, and striving to ensure that everyone, regardless of socioeconomic status, has access to nutritious, high-quality food. Our commitment to equity extends to our team, our suppliers, and the communities we serve.
Healthfulness
We prioritize the wellbeing of our guests and the planet by focusing on dishes that are as nourishing as they are delicious. Our menus are crafted with whole, minimally processed ingredients that support a balanced diet, promote wellness, and contribute to a sustainable lifestyle. We believe a truly good meal should make you feel good in body and mind.
What is Holistic Dining?
ho·lis·tic
/hōˈlistik/
adjective: holistic
Characterized by the belief that the parts of something are interconnected and can be explained only by reference to the whole.
“the solution demands a holistic approach and a strategic vision of what can be achieved”
Holistic Dining is about more than just the food on your plate – it’s an approach that considers the entire ecosystem surrounding a meal. It’s a philosophy that integrates the well-being of the earth, the health of our bodies, and the social connections fostered around the table. By focusing on ethical sourcing, seasonality, and sustainability, holistic dining offers a more meaningful and mindful culinary experience that nurtures both people and the planet.
Our Sourcing Standards
At Chef Fox, sourcing is the foundation of everything we create. We prioritize relationships with local farmers, artisans, and producers who share our commitment to ethical, sustainable practices. We meticulously select ingredients that are grown with care and produced in ways that respond both to the land and those who work it. This obsessive attention to sourcing not only ensures the highest quality but also supports a food system that is regenerative and fair. We are proud to extend this philosophy to the smallest details of our pantry, from our grains and legumes to our sugar, flour, and cooking oils.
