Chef Jennifer (Jenny) DuBay began her culinary journey at the age of 14 when she started working in her first kitchen. During this time she also learned Southern cuisine from her Grandmother Josey and Jewish cuisine from her Step-Grandmother Grace. After making a move to Florida, Jenny  attended The Art Institute of Tampa’s culinary program. While there she interned at The Don Cesar in Saint Petersburg, FL and the 5 star Sand Pearl Resort in Clearwater, FL where she had individual instruction in meat and fish processing, sushi design and wine pairing. Prior to exiting AI, Jennifer finished 2nd in the school's Bar-B-Que competition.

 

Jenny completed her degree at Johnson and Wales University in Charlotte in 2010 graduating Summa Cum Laude. While attending JWU, she interned at Apple Orchard Farms to learn about sustainability and organic food production. Also while at JWU, she worked under Chef David Thomas at Childress Vineyards, wherein she published her first menu and performed personal chef responsibilities for Richard Childress as well as several of his NASCAR drivers.

 

Chef Jenny received her first Chef position working at the prestigious George’s Brassiere on Piedmont Row as the Raw Bar Chef. Jennifer there earned a following for her diverse and interesting interpretation of ceviche. From there she continued on to the Marriott’s Savannah Red breathing new life into Center City’s fine Southern cuisine restaurant as their lead chef.

 

Chef Jenny opened Taco Green-Go! in 2013 with the idea of offering her unique take on food as a mobile concept that would have the smallest amount of environmental impact while becoming a valuable member of her community.