Fox Schanzer – Executive Chef and Founder

Chef Fox Schanzer’s culinary journey began at age 14, where 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, he 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