Chef Jenna J. McPartland

Jenna was raised in the small Twin Cities suburb of St. Paul Park, where her favorite treat was the local sweet-corn her mother purchased from the backs of the farmers’ pick-up trucks in the balmy Minnesota summers. After moving to Manhattan at nineteen, she enjoyed the vibrant culinary scene, including everything from Michelin-starred restaurants to pizza joints to the prolific and beautiful produce carts. She began really studying food, though, as a mother wishing to create healthful delicious meals for her children. The more she learned, the more she realized how much needed to change. She became Vegan and never looked back. In fact, it became her passion and her life’s work.


Since graduating from the Chef’s Training Program at The Natural Gourmet Institute in 2015, Jenna has steadily built a reputation as a knowledgeable vegan chef, creating soul-filling dishes for commercial and private clients. As a chef and as a compassionate human being, Jenna believes in whole, organic, non-gmo, local plant foods for the planet, the animals, our bodies, and our spirits. She also believes a yummy cookie is totally worth it once in a while! To put it concisely, peace begins on the plate , and that is exactly what she’s serving up at The Stand Vegan Café.


Outside the kitchen, Jenna is a classically trained soprano who loves performing locally. Most importantly, she is mom to sons Gabi, Brenner and Westley, step-mom to Maddie, Gracie and Fisher, and wife to Chef Matthew. Jenna is grateful to The Stand’s founder, Carissa, for all of her pioneering work in wellness and veganism in Fairfield County… and for her friendship. The Stand Vegan Café is Jenna’s dream come true.