Jessica Foust, RDN

Jessica Foust is a passionate, professionally trained chef and Registered Dietitian Nutritionist (RDN) who is working to positively influence the way the world eats. She is known for working for the world’s smallest and largest restaurant companies in the world. She is currently as vice president of culinary for Starbucks Coffee Company.

Over the past 20 years of her career in the food service industry, she has provided culinary and nutrition direction in restaurants, hotels, manufacturing, agency, health care and spa settings across the country. Prior to joining Starbucks Jessica led global culinary development at Little Caesars. Prior to that role she served as vice president of culinary for The Food Group (TFG) & Creative Food Solutions (CFS). In that role, she established the CFS innovation practice in Chicago and provided creative culinary and nutrition leadership while working directly with culinary, agency associates and client services to support some of the most notable manufacturers in the industry.  

Earlier in her career Chef Jess led menu strategy and development for Farmers Fridge (the smallest) and McDonald’s Corporation (the largest). As Culinary Director for Farmer’s Fridge, Jessica was responsible for redesigning the menu and establishing innovation processes for a rapidly growing startup working to redefine dining and convenience by increasing 24-hour access to fresh food.  As Director of Culinary Innovation for McDonald’s Corporation, Jessica was responsible for the discovery phase of menu innovation, creating consumer driven products and platforms featured in over 15,000 restaurants. 

As a classically trained chef and registered dietitian, Jessica hold degrees from The Culinary Institute of America (Hyde Park, NY), Johnson and Wales University (Providence, RI) and California Polytechnic University (San Luis Obispo, CA). A native of California, today Jess and her family live near Seattle, WA.