Our Team

Meet our team!

Nancy Preston Signature blue

Nancy Preston, FOUNDER & CEO

Nancy

FOUNDER & CEO

US Army Engineer turned Startup CEO

Nancy's passion is cooking & baking and has always aspired to have a food business - but what would it be and how would it begin? In 2009, after several years and one combat deployment to the sandy-sands of Iraq, Nancy left the Army and entered the private sector as an engineer consultant...all the while, catering private events, pop-up dinners, and honing her skills. In late 2016, Nancy traded in her day job for fire & knives. Now Nancy leads the most innovative Shared Kitchen company in NYC, enabling food businesses to launch and scale with less debt and risk. As those businesses become increasingly more successful, Milk Money Kitchens provides more solutions/services that address the new problems that always accompany success. Finally, as a fan of Tiger King, she definitely think that Carol DID IT!

Jeff

STRATEGIC ADVISOR & CO-FOUNDER
After 10 years and two combat deployments as a US Army Infantry Ranger, Jeff transitioned into a new world as an international management consultant and later into financial technology with a large wealth management firm. So we say he is a Super Ranger turned Super Nerd. And despite having an abundance of kitchens at his disposable, we fear that Jeff will never learn how to cook. When he looks in the pantry, he says: "All I see is boxes and cans!"

Chef Jansen Chan​

CHEF CONSULTANT & CULINARY ADVISOR​

Chef Jansen currently serves as the Director of Pasty Operations at the International Culinary Center.

Chef Jansen holds a B.Arch. from UC Berkeley and Culinary Diploma from the Culinary Institute of America. Chef Jansen has been the has a special understanding of design and function and applies elements of architecture theory, such as principles of dynamism and scale, to his desserts. Chef Jansen was the Lead Culinary Designer for Milk Money Kitchens and is our Chef Consultant for all things culinary.

Chef Jenny Dorsey​

CHEF CONSULTANT & CULINARY ADVISOR​

Chef Jenny is a professional chef, writer, and artist specializing in multi-platform storytelling fusing food with social good.

Chef Jenny is a competitive cook - being one of the few cooks to actually Beat Bobby Flay - who strives to learn and illustrate life through food.

Jessica

BUSINESS EDUCATION & TRAINING​

Jess is a West Point graduate with three combat tours. After over eight years of service as an Engineer Officer, Jess worked at Bank of America in corporate banking and the derivatives desk.

Teri

OPERATIONS & PROJECT MANAGEMENT​

Now based in the Hudson Valley, Teri is a Business & Management consultant for MMK, while raising a family.

Magda

OPERATIONS & PROJECT MANAGEMENT​

Through her career, Magda has organized and executed large recruiting efforts and has adeptly managed teams to help future creators find the right fit for their passions.

Nancy Preston Signature blue

Nancy Preston, FOUNDER & CEO

Nancy

Founder & CEO

Nancy worked in strategic marketing for a Fortune 200 company and later as an international management consultant. In late 2016, she quit her day job forever to pursue food passions.

Jeff

Strategy & Consulting

 After 10 years and two combat deployments as an Army Infantry officer, Jeff moved into the civilian world as an international management consultant and ultimately into financial technology with a large wealth management firm.

Chef Jansen Chan

Chef Consultant & Culinary Advisor

Chef Jansen currently serves as the Director of Pasty Operations at the International Culinary Center.

Chef Jenny Dorsey

Chef Consultant & Culinary Advisor

Jenny is a professional chef, writer, and artist specializing in multi-platform storytelling fusing food with social good.

Jessica

Business Education & Training

Jess is a West Point graduate with three combat tours. After over eight years of service as an Engineer Officer, Jess worked at Bank of America in corporate banking and the derivatives desk. 

Teri

Operations & Project Management

Now based in the Hudson Valley, Teri is a Business & Management consultant for MMK, while raising a family.

Magda

Operations & Project Management

Through her career, Magda has organized and executed large recruiting efforts and has adeptly managed teams to help future creators find the right fit for their passions. 

Nancy

Founder & CEO

Nancy was born in South Korea and was later adopted and immigrated to the US, growing up in El Paso, TX. Enlisting in the Army out of high school, Nancy ultimately graduated from West Point in 2002 with a B.S. in Legal Studies & Environmental Engineering. Nancy served 10 years in the Army, culminating as a Brigade Engineer building bases in Iraq. After the Army, Nancy worked in strategic marketing for a Fortune 200 company and later as an international management consultant. In late 2016, she quit her day job forever to pursue food passions.

Nancy has an MBA from the University of North Carolina – Chapel Hill.

Jeff

Strategy & Consulting

Originally from a small town in Texas, Jeff graduated from West Point in 2003 with a B.S. in Economics. After 10 years and two combat deployments as an Army Infantry officer, Jeff moved into the civilian world as an international management consultant and ultimately into financial technology with a large wealth management firm.

Jeff has an MS in Finance from University of Texas – San Antonio and an MBA from the University of North Carolina – Chapel Hill.

Chef Jansen Chan

Chef Consultant & Culinary Advisor

Chef Jansen currently serves as the Director of Pasty Operations at the International Culinary Center.

After earning an architecture degree from the University of California – Berkeley, Chef Jansen’s true passion called him to move to Paris and study pâtisserie.

Returning from Paris, Chef Jansen trained in San Francisco’s finest restaurants including Kuleto’s, John Frank, and the Fifth Floor. He later accepted an invitation to work for Chef Alain Ducasse at the 3-Michelin star Alain Ducasse restaurant in New York City, as well as Mix in New York City and Las Vegas. Under Ducasse’s guidance, Chef Jansen honed his skills, mastering the craft of baking and pastry for fine dining. His next stop was as executive pastry chef at New York City’s Michelin-starred Oceana. His desserts have been featured in Food & Wine, Art Culinaire and Baking and Pastry: North America. Former New York Times critic Frank Bruni declared Chef Jansen’s desserts “splendid” in 2009 and his doughnut platter was named the best dessert in New York City by Time Out New York.

Chef Jenny Dorsey

Chef Consultant & Culinary Advisor

Jenny is a professional chef, writer, and artist specializing in multi-platform storytelling fusing food with social good.

Right now, Jenny is especially interested in emerging technology, such as augmented and virtual reality. She leads a nonprofit studio named Studio ATAO, is the Co-Host of Why Food? podcast on Heritage Radio Network and runs her own consulting business.

Her food and work has been profiled in outlets such as Eater, Business Insider, Food & Wine, Oxygen TV and NowTHIS. Jenny holds a BA from University of Washington and a Diploma of Culinary Arts from the Institute of Culinary Education. Her full biography, food portfolio, and writing can be found at http://jennydorsey.co.

Photo credit to Hannah Burton for Bustle.

Jessica

Business Education & Training

Jess is a West Point graduate with three combat tours. After over eight years of service as an Engineer Officer, Jess worked at Bank of America in corporate banking and the derivatives desk. She is currently at a real estate private equity firm and a Business & Management consultant for MMK.

Jess has an MS in Engineering Management from Missouri S&T and she is finishing her MBA from Columbia Business School.

Teri

Operations & Project Management

Adopted from Inchon, South Korea and raised in Tacoma, Washington, Teri graduated from the University of Puget Sound with a BA in Business Administration, emphasis in Management in the Public Sector. After graduation, Teri embarked on what was meant to be a one year Finance internship in Manhattan. However, after meeting her husband Roland, it changed to a permanent transition and new life on the East Coast.

Now based in the Hudson Valley, Teri is a Business & Management consultant for MMK, while raising a family.

Magda

Operations & Project Management

Magda, born in Haiti and later growing up in Rockland County, NY, graduated from New York’s Fashion Institute of Technology with a degree in International Trade and Marketing. Through her career, Magda has organized and executed large recruiting efforts and has adeptly managed teams to help future creators find the right fit for their passions. She is in continuous service of her community and fellow humans, which is why MMK snatched Magda up as soon as she became available.