CHEF FOX SCHANZER
A Connecticut native, Fox fell in love with cooking when a friend introduced him to their high school's culinary club. He grew increasingly more involved with the culinary program at his school, and eventually started working at some of the best restaurants in the state, including The Whelk and The Cottage. From there, Fox decided to attend the Culinary Institute of America, and later accepted a position as a Chef de Partie at James Beard-nominated restaurant, The Barn at Blackberry Farm, in Walland, TN. After two years, he moved to New York to work at Gabriel Kreuther (2 Michelin Stars). He currently works as the Executive Chef of Rooted Enterprises, a startup working to break down barriers towards healthy and sustainable eating.
