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

SQF

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.

HACCP

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

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Eric Dougherty

Sr. Production Manager

Eric oversees all prep and production of meals, keeping our production facilities running smoothly and to the highest standards of food quality and sanitation. With 25 years of hotel and restaurant kitchen experience and a B.S. in Culinary Arts, Eric brings extensive experience to ensuring Nurture Life produces standardized quality meals in the correct quantities every time. His coordination ensures organization in the flow of materials and meals so that food maintains freshness and peek consumability. Eric’s interest in food and health goes beyond the bounds of just Nurture Life—he is an avid supporter of organic food sources and loves running. He makes it a goal to run at least one marathon in a different country every year.

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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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Greg Sterzel

Research & Development Chef

Greg is the Research and Development Chef at Nurture Life. He is responsible for creating wholesome and kid-friendly dishes that reflect the ingredients of the seasons as well as developing and perfecting our existing offerings. Greg has over 16 years of experience working in restaurants and food manufacturing companies spanning from award-winning, fine dining establishments to clean label food manufacturers. Greg also has experience in product development, ranging from frozen, all-natural entrees to fresh seafood. He received a bachelor’s degree in culinary nutrition with a focus in food science from Johnson & Wales University. He has a passion for making bold, exciting flavors approachable for children while expanding their palates. He also believes in finding the balance between great tasting food and proper nutrition. When he’s not perfecting his paella or preparing his minestrone, Greg is the office trivia whiz.

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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.

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Trevor Moore

Chef de Partie

Trevor is a hot production cook in the kitchen at Nurture Life. Trevor has 17 years of experience in the culinary industry working in various environments from small independent restaurants to hotels and has owned and operated his own catering company. Trevor most recently worked as a culinary instructor, spending years enjoying working with students as they learned the joys of cooking. Trevor holds a Culinary Arts degree from the Cooking and Hospitality Institute of Chicago and a B.A. in History from Northern Illinois University. When not in the kitchen Trevor enjoys spending time with his 12 year old daughter Lucia, traveling as much as possible and reading.

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.