Jeremiah Chapman is Founder and CEO. Jeremiah’s passion for great tasting food and the people that cook it provided the motivation to create the FreshFry Pod.  His expertise includes nanotechnology, adsorption and chemical manufacturing.  Jeremiah was recognized by Forbes Magazine's 30 Under 30 in 2015 for modernizing the way things are made in a greener, tech-savvy world.  He holds a BS and Masters degree in Chemical Engineering from the University of Louisville Speed School, graduating cum laude. 

 

Jacob Huff is Co-Founder and Chief Operating Officer.  He specializes in process development, continuous improvement, manufacturing, and computer-aided design. Jacob has led margin expansion, innovation, new product development, and advanced machining facilities. He holds a degree in Mechanical Engineering from the University of Louisville Speed School, graduating magna cum laude. 

Brian Scantland is EVP and Chief Strategy Officer.  He has 20 years’ experience focused on Margin Improvement, Product Development, Operations Excellence, and Supply Chain for brands including Kentucky Fried Chicken, Taco Bell, Pizza Hut, 7-Eleven, and most recently Vice President Strategic Planning and Performance Improvement with Long John Silver's.  Brian holds a BA from the University of Louisville, an MBA with concentration in Supply Chain from Arizona State University (ranked #3 in Supply Chain by US News World Report), and post-graduate work in Organizational Change at Stanford Graduate School of Business. 

Gregory T. West Ph.D. is an Advisor with FreshFry LLC.  He has 30 years’ experience focused on Manufacturing Process Development, Operations Restaurant Support, Quality Assurance, Food Safety, Nutrition, and Cost Savings for brands including Kentucky Fried Chicken, Frito-Lay, Kraft, PepsiCo, and most recently as Vice President Product Innovation and Consumer Insights at Bob Evans Farms.  Greg is currently Director of Food Systems and Industry Engagement at the College of Food, Agricultural, and Environmental Sciences at the Ohio State University.  Greg holds a BS in Agricultural Engineering from the University of Delaware, and Master and Ph.D. in Agricultural Engineering, Food Science from the Ohio State University.