About Us

Feast Kitchen specializes in “simple” artisan, plant-based cuts and purees which are frozen to best preserve flavor, color, and nutrient-density. Our products are available for wholesale to commercial businesses, food entreprenuers and community-funded groups.

Our Team

Fran Daloia

Co-founder & Chief Executive Officer

Co-founder and CEO, Fran Daloia is a Syracuse University graduate with 10+ years of experience in the financial services industry. With a corporate risk management background, which includes regulatory-based financial risk management, she will lead a compliance focused culture to ensure the highest standards are incorporated into day-to-day planning and operations. As CEO, she will oversee business development, marketing, and regulatory compliance. She is also HACCP and FSMA certified.

Fran is an active member in the regional food advocacy community, which includes work with the New York Grown Food For New York Kids (NYGFFNYK) and NYS Good Food Purchasing Program (GFPP) Coalitions. She previously served on the boards of Advocate Illinois Masonic Medical Center and Swedish Covenant Hospital’s Associate Councils in Chicago, IL where she helped plan and execute several successful fundraising events.

Chef Nick Daloia

Co-founder & Chief Culinary Executive

Co-founder and Chief Culinary Officer, Chef Nicholas X. Daloia is a Culinary Institute of America graduate with over 25 years of food service and hospitality experience, having worked in various industry segments including fine dining, quantity production, and education. Chef Daloia is a Certified Hospitality Educator (CHE) in addition to being HACCP ServSafe certified. Leveraging his classical culinary training, manufacturing operations will leverage various cooking methods and techniques which will be applied to our frozen produce cuts and plant-based purees to deliver optimal flavor, consistency, and nutrient value.

In his previous role at Chicago’s Washburne Culinary and Hospitality Institute at Kennedy King College, he crafted and developed several summer programs in partnership with Chicago’s Children’s Museum’s Petite Chefs Program, Chicago Park District’s Summer Culinary Class Series, and The Trotter Projects’ Culinary Arts Summer Camp. Chef Daloia also led the culinary sessions at the Auburn Summer Recreation program in 2022, which were highly engaging and successful.

Let’s make something together.