Jennifer Cox

Senior Vice President of Culinary, Levy

Chef Jennifer Cox is the Senior Vice President of Culinary for Levy, where she leads the culinary vision for some of the nation’s most dynamic sports and entertainment venues. A Levy veteran, she first joined the company in 1998 as the Executive Chef of Montage in San Francisco, earning critical acclaim and an invitation to cook at the James Beard House in New York.
Her career journey spans leadership across celebrated restaurants, hotels, and global foodservice companies; Elizabeth Falkner’s Citizen Cake, Concept Development Chef for Compass Group, and Director of Culinary for Joie de Vivre Hotels.
In 2011, Jennifer returned to Levy to shape the culinary strategy as Vice President of Culinary, to support Levy’s heritage of restaurateur-driven experiences in stadiums, arenas and global events.
She holds a B.A. from the University of Cincinnati and a Culinary degree from Kendall College in Chicago. Jennifer finds inspiration in yoga, meditation, exploring new food culture and is equally content with a book, her dogs and cats. (Chicago, Illinois) @coxychef