Staff

Holly Haddad, Executive Director

HollyHaddad

Holly Haddad comes to Chefs Collaborative with a 20-year background in food systems development, nonprofits, and the Good Food industry under her belt.

Holly most recently served as the Associate Director for FamilyFarmed, a nonprofit food systems development organization in Chicago with the vision of Good Food on Every Table. In addition to her eight year tenure at FamilyFarmed, Holly has contributed to research at the Program on Agricultural Technology Studies at the University of Wisconsin, managed new program development at a Community Action Program in Washington, conducted Community Development Corporation research in Washington D.C., managed national farmer training programs as a consultant, and served on the board of Slow Food Chicago. Holly was an inaugural board member for the global action media organization World Pulse, whose mission is to lift and unite women’s voices to accelerate their impact for the world. She also has a background in natural foods retail management, sales, and distribution, along with direct work experience on organic family farms, as an apprentice to an herbalist, and with family-owned wineries.

Holly is a member of the North American Food Systems Network and serves on the National Advisory Council for the Women, Food and Agriculture Network.

When not exploring Good Food cultures across the U.S. and around the world, she tends to her overflowing spice cabinets and rooftop gardens in Chicago. 

Janine Doyle, Membership, Locals, & Administrative Coordinator

Janine Doyle comes to Chefs Collaborative with a background in sustainability studies, the foodservice industry, and nonprofit work.

Janine most recently served as the Individual Giving Manager for Inspiration Corporation, a nonprofit organization in Chicago that provides employment, housing, and supportive services to the homeless and low-income community. Janine also served as their Volunteer & Meals Coordinator, working with over 1,500 volunteers annually and maintaining the agency’s restaurant-style Meals program for their participants.

Before joining the nonprofit world, Janine developed a love for food working in cafes, bagel shops, and more in Charlottesville, Virginia. She studied Environmental Thought and Practice as the University of Virginia, which teaches students to think about environmental issues within a broadly interdisciplinary framework.

Janine’s love for food, the environment, and helping to connect people to their communities brought her to Chefs Collaborative.