Our kitchen staff working

Our Production Facility

All our meals are made to order and prepped, cooked and packaged in our production facility. Using the best ingredients from farmers and purveyors, we produce the highest quality meals for our families.

chef stirring food in pan on stove

Located in the heart of Chicago, our state-of-the-art production facility was designed and built for Nurture Life. Our preparation flow always separates raw from cooked products, as well as meats, poultry and fish from vegetables. When ingredients come in, they are prepped and cooked, then chilled, packaged and sealed within a temperature-controlled environment. After cooking, our food is cooled as quickly as possible to retain all the natural nutrients, flavors and colors that are present in the raw form. Our baby and kid meals stay cold until they arrive safely at your door. Food safety is our priority and our production facility is designed to ensure that we meet the highest food safety and FDA standards. In addition, our chefs adhere to HACCP-compliant culinary processes, which are the most stringent food safety and preparation processes.

Our Certifications & Processes


The Safe Quality Food (SQF) Program is a Global Food Safety Initiative (GFSI) benchmarked standard. Once the system is implemented it is audited and certified by a third-party certification body. It’s mission is to deliver consistent, globally recognized food safety and quality certification programs based on sound scientific principles to manage food safety risks and provide safely manufactured products.


Management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

U.S. Food and Drug Administration

Responsible for protecting the public health by assuring the safety, efficacy and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation.

Chicago Department of Public Health

The Food Protection Division of the Chicago Department of Public Health maintains the safety of food bought, sold or prepared for public consumption by carrying out science-based inspections of all retail food establishments.

Our Culinary Management Team

Imaide Square Crop

Imaide Steverango

Research & Development Chef

As a Research and Development Chef at Nurture Life, Imaide is in charge of developing nutritionally dense, culturally diverse meals for babies, toddlers and kids. Her goal is to create delicious meals that balance protein, veggies and complex carbs in dishes that celebrate flavors and ingredients that might not otherwise be introduced into the home. She loves the challenge of making veggies more kid-friendly, especially when she finds a way to showcase them at the forefront of a meal. With a Bachelor’s degree in culinary nutrition and a concentration in clinical dietetics, Imaide brings a balance of culinary expertise and nutrition knowledge. In her previous position as Executive Chef and Food Service Director at a childcare center, she was in charge of feeding children from 6 months to 6 years old. This allowed her to gain a strong understanding of what flavors, textures and ingredients kids love. Imaide’s passion for food is rooted in its power to bring people together—food lets children learn about diversity and how what we eat can help us accept each other’s differences.

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Saul Orejuela

Production Manager

As Production Manager, Saul ensures that meals are plated, sealed and labeled up to Nurture Life’s high standards so that the final product is ready for delivery. He also controls product inventory, making sure that we create the proper quantity of meals. With over 18 years of experience in the food manufacturing industry, Saul has a unique understanding of producing food in large quantities while maintaining food quality and sanitation standards. He hopes to use his experience to take Nurture Life to the next level as it scales its food production.

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Rachael Janas

Marketing Production Manager

As Marketing Production Manager and a Registered and Licensed Dietitian, Rachael helps design Nurture Life’s well-balanced menu that meets nutritional needs for all ages. With a strong foundation in clinical nutrition and a keen interest in flavorful food, Rachael brings an essential perspective to Nurture’s Life’s meal development. Her passion for incorporating whole foods and creative cuisine while focusing on age-specific nutrient needs of children ensures that our meals delight children and parents alike. Beyond Nurture Life, Rachael’s interests include creative cooking at home, using a variety of ingredients, spices and herbs for a unique meal each night. She truly believes nutrition and food should be enjoyable and that all food can be enjoyed in moderation.

Rob Barrett

Rob Barrett

Purchasing and Receiving Manager

Rob is responsible for the daily ordering and receiving of the highest quality products and ingredients for Nurture Life meals. Rob is a skilled culinary professional, recognized for his comprehensive knowledge of international cuisine and innovative approach to working in high volume restaurants. Rob spent the last eight years as executive sous chef at Morels French Steakhouse & Bistro on the famed Las Vegas Strip. Rob also worked as a sous chef for 3 years at Rosewood Restaurant in Rosemont, Illinois. Rob is a graduate of the Culinary Arts program at Kendall College. When Rob is not attending to his duties at Nurture Life, he can be seen at major sporting events around town, wake boarding or educating his 3 year old niece on the finer things in life. He also loves visiting industry colleagues and friends throughout the city.