Meet the Team

Jeni Wheeler: Co-Founder, Director of Operations

Jeni has more than 20 years of experience as a successful entrepreneur and currently serves as Founder and Chief Culinary Artist of Jeni’s Joy, a boutique prepared foods, private chef, and catering company.

She specializes as an agent of creation/change, in operational set-up and oversight, growth strategy, policy creation, and adoption of best practices. She has a passion for nutritious and delicious food and loves teaching through her online cooking show Fun with Food, in conjunction with the Cape Cod Culinary Incubator. She also serves as Vice-Chair of Leadership Cape Cod and is a 2019 graduate of their Community Leadership Institute program. Jeni obtained her MBA from Babson University in ‘05, with a focus on Social Entrepreneurship. A longtime resident of the North Shore, Jeni made her way to Cape Cod after suffering significant injuries in an accident and requiring rehabilitation at Spaulding. She has developed a true love for Cape Cod and the Islands and is committed to fighting to end hunger and shift the focus to nutritional security.

Harry Henry: Co-Founder, Director of Planning

Harry is an experienced high-tech marketing executive and entrepreneur, having served various companies in a COO role. Currently, he runs the Global 5000 database operation. He also serves on the board of directors of Primetrica, a West Coast-based telecommunications research and analysis firm, and serves as Board President of the Cape Cod Culinary Incubator. A native of Massachusetts and long-time Cape Codder, Harry focuses on the fundraising, financial reporting, and maintenance of all data-driven research by the Collaborative. He also helps to guide the Collaborative’s mission while ensuring our success as a self-sustaining nonprofit.

American Culinary Federation, Cape Cod and the Islands

The Collaborative’s partnership with the American Culinary Federation (ACF) provides a unique opportunity to have chefs from all over Cape Cod donate shifts for food creation within the Collaborative at no additional cost, but it also offers us the opportunity to feature these chefs, and their respective establishments in return through fundraising dinners, featured artistry nights and showcasing of local culinary talent.

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