Leads our mission to completely revolutionize the way we enjoy food at home.
OWNER & President
Maintains the integrity of the food that Cadence Kitchen procures, manufactures and that ultimately ends up on the dinner tables of families across the country.
Vice President of Culinary and Innovations
The master of all things tasty in our Southern California kitchen. With more than 33 years of experience, he draws on a diverse culinary background to continue improving and reinventing Cadence Kitchen dishes.
John Havens Jr.
Draws on his 40 years of experience at Nestlé to counsel Cadence Kitchen as we navigate an ever-changing retail environment.
Chief Human Resources Officer
Leads Cadence Kitchen’s search for honest and driven people to join us as we create a more delicious and sustainable way to enjoy home-cooked meals.
Vice President of Operations
Keeps Cadence Kitchen efficient and streamlined, enacting structure and strategies that ensure we meet our goals.
Director of Marketing
Channels her passions for food and the food industry into leading marketing programs, brand management, social media and creative direction.
Senior Sourcing Manager
Plans and coordinates Cadence Kitchen’s production process, overseeing every step from sourcing ingredients to delivering our final meals to your local supermarket.
Director of Food Safety & Quality Control
Ensures that we are in full compliance with U.S. FDA/USDA standards and always exceed our customers’ expectations.
Works alongside our VP of Culinary and Innovation, Jason Triail, to drive forward-thinking and creative recipes that measure up to every quality, taste and safety standard.
Field Operations Manager
As the Field Operations Manager, Kevin Reynolds is a seasoned professional in the trade and field operations management of consumer-packaged goods.
Oversees our financial practices to make sure they carry the same transparency and integrity that we use when crafting our food.
Leads research and recipe creation for our recipes and products, ensuring we never sacrifice on quality, taste or sustainability in our practices and final meals.