About us
A kitchen that cooks like it cares
Fennly started in 2021 when a chef and a nutritionist got tired of choosing between food that tastes great and food that's good for you. Today we cook for 18,000 people a week — still every morning, still from scratch.
1 in 3
of our members tell us Fennly is the first plan they've stuck with for more than three months.
The people in the kitchen
Hover or focus a photo to meet them.
-
Lina DuarteHead chef -
Marcus HaleNutrition lead -
Ama BoatengSourcing -
Theo GrantKitchen manager -
Rosa VidalPastry & snacks -
Sam OkoyeDelivery ops
Real food only
No powders, no preservatives, nothing you can't pronounce.
Local growers
Over 70% of our produce comes from farms within 80 miles.
Zero landfill
Our packaging is recyclable and our kitchen scraps feed a local compost farm.