After receiving a degree in Art History, Jenny was awarded a fellowship in Museum Education at the Brooklyn Museum where she focused on creating educational opportunities for visitors through the execution of thoughtful and engaging programming. It was during this time that Jenny began to investigate the intersections between food and art and the profound effect that both have on a person’s development of cultural identity.
While at the Brooklyn Museum, Jenny developed food-based programs with chefs like Dale Talde, Eddie Huang, and Michael Solomonov. But it was at Bergen Hill, a small seafood-centric restaurant in Carrol Gardens, where Jenny fell in love with the restaurant industry. At Bergen Hill, Jenny was afforded the unique opportunity to work with some of the industry's most reputable professionals in an atypically intimate setting. From that point on, Jenny’s focus shifted away from the fine arts and towards the culinary arts. Jenny studied under some of NYC’s best bartenders and worked for the next few years to hone her craft behind the bar. From there, Jenny moved to Thai favorite Uncle Boons and then landed another bartending gig as part of the opening team at Major Food Group’s Santina. It was during this time that Jenny met Charles Seich who she has continued to work with ever since.
Jenny moved from Santina to Dirty French as the Bar Manager where she experienced first hand how a restaurant can perfectly balance seriousness with fun.
As the General Manager at Ferris, Jenny oversees all food and beverage operations alongside Charles Seich. Jenny is also responsible for curating the wine, spirits, and beer list at MADE. Her wine list features over 40 selections that hail from France, Italy, Spain, Germany, Austria, and the good old US of A. Jenny believes in the ability of wine to educate, connect, and challenge. She is completely committed to making wine accessible to guests while also encouraging curiosity and experimentation. She looks to tell a story through her wine list and hopes to make the experience of dining at Ferris that much richer, as a result.