About Mathieson Jennings
Mathieson Jennings fell in love with the food industry while working as a dishwasher in high school. Jennings later pursued his passion at The Culinary Institute of America in Hyde Park, NY. He worked at a food research and marketing firm in New York City then cooked at multiple fine dining restaurants in Boulder, CO, Jackson Hole, WY, New Zealand, San Diego, CA, and Palo Alto, CA, before settling in San Francisco. Mathieson led a commissary and corporate catering kitchen, developing food programs for multiple organizations prior to joining The Market's team.