About Food Fleet
We’re More Than a Platform – We’re People
With over 250 years of combined F&B experience, our leadership team doesn’t just oversee operations – we roll up our sleeves, share our cell numbers, and show up to make sure every partner, client, and guest experiences success. We’re a team of hands-on hospitality pros, creative problem solvers, and community champions that know how to build food programs that feel human, local, and lasting – and we love to eat.
What Makes Us Different
At Food Fleet, we lead with care, think big, and bring world-class standards to every plate we serve. It’s not just about food; it’s about people, possibility, and doing good at every turn.
Lifting People Up
We lift people up – removing barriers for small businesses to break into the corporate world. We're quiet do-gooders who provide hands-on hospitality, sitting side-by-side with clients, walking sites, checking trucks. We believe in win-wins. When you lift people up, everyone wins.
Absolutely Anything
Whole roasted alligators, whoopie pies, hand-pulled Chinese noodles, juicy Halal meats – served beachside, in a stadium, or straight from a truck. In no time, dream and deliver inventive foods, without limitation.
Super Smart Standards
First-class, five-star, and we don’t do it for the stars. State-by-state 50-point checklists, insurance, and aced health and safety checks, 100% of the time.
A Force for Good
20,000,000
meals served to communities in need
Big Numbers.
Bigger Heart.
Food Fleet is built on more than logistics – it’s built on love, hustle, and a mission to serve. From millions of meals shared to a unicycle in the lineup, these numbers tell the story of our reach, our heart, and the people we show up for.
Our Team
Chef Jeffrey Mora, </br> CEO & Founder
Carly Jacobson Wiebe, </br> Co-Founder, VP of Operations
Mark Adair, </br> Chief Operating Officer
Tim Korinth, </br> VP Business Development
Claudia Sánchez, </br> Director of Cultural Food Programming
Melissa Jackson, </br> Director of Operations, Western US