Patrick Persons, President & CEO
In June 2016, Mr. Persons successfully purchased Butter Beans. Patrick is an accomplished executive within the middle market sector whose experiences include the successful execution of business strategy, sales growth, operational efficiencies combined with financial performance optimization. His passions include building a superior business with a clear vision, supported by exceptional people within a strong company culture and robust business practices, which he has found within Butter Beans.
Chef Nicholas brings over twenty years experience of some of the most progressive culinary environments in the country and a passion for the betterment of school lunches. Nicholas has had a diverse career running the gamut from prestigious Michelin starred restaurants and chefs such as Joel Robuchon, Michael Mina, George Germon, and Johanne Kileen, to some of the largest culinary facilities in the world, Bellagio and MGM Grand hotels. Through this diversity he brings real world solutions to everyday problems. Nicholas earned his BS in food service management and AAS in culinary arts from Johnson & Wales University in Providence, RI.
Jason Wong, Vice President of Operations, Catering & Cafeteria Services
Growing up as a chef and manager in his family’s food establishments, Jason mastered the hospitality trade prior to opening several more restaurants throughout Manhattan and Brooklyn. He specializes in operation logistics, customer service, and special event planning. Jason spends most of his time with his two daughters, teaching them the holistic importance of preparing balanced and nutritious meals from scratch. His favorite foods include anything that comforts the soul. Jason has a BA in Operations Management from SUNY Geneseo and over twenty years of experience in the restaurant and catering industries.
Flora comes to the Butter Beans team with a background in sustainable development, and a great passion for nutrition and wellness education. She grew up spending summers in Italy and Long Island where she learned first hand where food comes from, how to cook it simply to bring out its natural flavors, and the value of sharing family meals. She holds her BA in Environmental Studies and Community & International Development from the University of Vermont, is a Certified Nutritionist Consultant through the Natural Healing Institute, and has received her Plant Based Nutrition Certification from the T. Colin Campbell Center for Nutrition Studies at Cornell University.
With a background in sustainability and community advocacy, Kelly hopes to affect positive change for our communities and the Earth through the food that fuels us. She is passionate about promoting social justice around food, and served as a youth delegate to the United Nations Commission for Social Development in 2014. Certified in Permaculture Design, she has worked in gardens in South Africa, the Bahamas, Thailand, and Australia. Kelly earned her BA in Environmental Studies from Dartmouth College.