Chef Jennifer Cox of Levy Restaurants - Biography

Chicago, IL

September 2015

Jennifer Cox worked in the corporate world for seven years before starting a career in hospitality. Eventually, she found her true passion in cooking and pursued an associate degree in culinary arts from Kendall College in Chicago. After training in Chicago restaurants, such as Va Pensiero and Carlos’, Cox moved to San Francisco, where she deepened her love for Chinese cuisine at China Moon Cafe and served as chef de cuisine at Elizabeth Falkner’s Citizen Cake.

In 2004, Cox was tapped by Compass Group to develop recipes for its healthy dining program and head their internal culinary training program. Three years later, she was asked by Joie de Vivre Hotels, Restaurants, and Spas to oversee 38 California hotel properties. Cox’s latest position is at Levy Restaurants, a $1-billion food and beverage management company specializing in sports and entertainment venues. In her role as the vice president of culinary, she oversees daily operations of more than 120 locations nationwide. She is also responsible for creating concessions menus for venues in Texas and Florida. Additionally, Cox serves as executive chef in the President’s Suite at the US Open Tennis Tournament.

Cox is actively involved in and sits on the board of Women Chefs and Restaurateurs, working to support women throughout the hospitality industry.