Jeffrey Zurofsky

Jeffrey Zurofsky is the founder and CEO of No Small Plans, LLC, a multi-disciplinary creative and entrepreneurial firm dedicated to the creating, advising and investing in projects that make large scale social impact in food, health & wellness and social justice. He is also the co-founder and former president and CEO of ’wichcraft, Riverpark, and Riverpark Farm, a partnership with chef Tom Colicchio. Jeffrey is an inaugural Council Member of the Tuft’s School of Nutrition, the Executive Culinary Director at Newport Academy, served on the board of NYC’s GrowNYC, an advisor to Summit Series, and recently a co-host on BravoTV’s Best New Restaurant. Early in his career, Jeffrey was trained at the French Culinary Institute and worked in some of Manhattan’s most prestigious kitchens, including Lespinasse, Savoy, and Union Square Cafe.

Most recently, Jeffrey can be found writing about his experiences on Clean Plates, Huffington Post or his blog, jeffreyzurofsky.com or creating the nourishment programs for The Future of Storytelling, Summit Series, Summit Powder Mountain, Newport Academy or directing the brand experience for ollie coliving. Additionally, Jeffrey advises multiple companies in his quest to help entrepreneurs build their dreams into realities.

Jeffrey has also been a key advisor and contributor to Tim Ferriss’ The 4-Hour Chef and the newly released The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World by Julie Smolyansky.

Jeffrey’s passion as an entrepreneur and love for food started at the age of eight, attempting to replicate in his family’s New Jersey kitchen what he saw master chefs create on classic PBS cooking shows. His mother, a small business owner, encouraged his budding interest in everything culinary and Jeffrey put his self-taught skills to work in professional kitchens while studying at the University of North Carolina at Chapel Hill. He paid his way through school in the area’s best restaurants, and eventually became sous chef at the Mobil 4-star La Residence. Upon graduation, he moved to New York City and where he has been able to feed his desire to develop new and innovative ideas in a fast paced environment.