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CHEF MAREN

Executive Performance Chef with 15+ years of experience, dedicated to fueling elite athletes through tailored nutrition, seasonal menus, and innovative culinary strategy.

BACKGROUND

Chef Maren Jensen is an Executive Performance Chef with 15+ years of experience fueling professional athletes through tailored, high-performance nutrition. A graduate of Johnson & Wales University in Culinary Nutrition and Culinary Arts, she blends science-based expertise with creative flavor to design menus that optimize energy and recovery. Her career includes work with the Cleveland Browns, Jacksonville Jaguars, and University of Nebraska.

Most recently, Maren served as Executive Performance Chef for the Cleveland Browns, overseeing a multi-million-dollar food program for 350+ players, staff, and ownership. She launched Maren’s Meals with team dietitians, built seasonal menu cycles, and was selected to travel with the team to manage specialty diets on the road.

Rooted in precision and performance, Maren’s culinary philosophy balances nutrition with exceptional client experience. Today, she brings her expertise to athletes and executives alike, crafting customized menus that fuel both performance and lifestyle.

To learn more about her experience and qualifications, please review her resume below.

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CERTIFIED

Johnson & Wales University – Bachelor of Science, Culinary Nutrition (2008 – 2012)

Johnson & Wales University – Associate of Science, Culinary Arts (2008 – 2010)

University of Nebraska – Sports Nutrition Internship (2011 – 2012)

Cleveland Indians – Culinary Nutrition Internship (2012

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EXPERIENCED

Executive Performance Chef | Cleveland Browns Training Facility – FLIK Hospitality
Berea, OH
2022 – 2025

Directed a multi-million-dollar food program serving 350+ players, coaches, staff, and ownership daily. Created seasonal six-week menu cycles, launched Maren’s Meals in collaboration with team dietitians, and personally prepared customized meals for athletes with specialty diets. Built strong vendor relationships, managed staff, and was selected to travel with the team to provide performance-driven nutrition on the road

Assistant Sous Chef | University of Nebraska Training Table
Lincoln, NE
2021 – 2022

Oversaw lunch service for 600+ student-athletes and staff, supporting the Executive Chef in developing weekly menus based on seasonality. Trained and led a team of student workers, maintained vendor partnerships, and created inclusive dishes that reflected the diverse backgrounds of athletes. Strengthened performance-focused nutrition strategies while managing large-scale meal prep

Senior Training Table Supervisor | Jacksonville Jaguars – Levy Restaurants
Jacksonville, FL
2012 – 2016

Advanced through multiple promotions to oversee meals, snack stations, and five daily buffets serving 350 athletes and staff. Collaborated with team dietitians to design menu cycles optimized for preseason, training camp, and in-season performance. Recognized with the Levy Legend Award for excellence during the team’s London events, and organized weekly food trucks to keep players engaged with nutrition

Food & Beverage Leadership Roles | Starwood Resorts & Rex’s American Bar & Grill
Steamboat Springs, CO
2016 – 2020

Managed daily food and beverage operations across high-volume hospitality environments. As General Manager of Rex’s, oversaw budgeting, staff management, and menu execution while maintaining high service standards. At Sheraton properties, supervised food operations for large-scale events and guest dining, refining leadership and operational expertise

Cook | University of Nebraska Training Table
Lincoln, NE
2011 – 2012

Supported menu execution and daily meal service for hundreds of student-athletes. Worked closely with dietitians to deliver performance-focused meals and gained foundational experience in sports nutrition.

Catering Employee | Centerplate – Rosenblatt Stadium
Omaha, NE
2009 – 2011

Assisted with event catering services, supporting large-scale food production in a stadium environment. Developed early expertise in teamwork, efficiency, and service for high-volume events

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