As our family has grown and changed, so has our family business. Five years in to running the business together, Andy was hard at work on The Beer Mobile and Mei was busy crafting our first book, Double Awesome Chinese Food and writing awesome recipes at Food Waste Feast. The big sibs moved into an advisory role, and Irene, the littlest mei mei, took over operations at Mei Mei with the help of our awesome team.
Irene is a graduate of The Mountain School, Milton Academy, and Cornell University. Her life experiences range from organic farming to prison education and many things in between, and while she never expected a life in the restaurant industry, her desire to create change and to care for those around her remains constant.
She’s passionate about carefully sourced ingredients and high quality jobs. Under her leadership, Mei Mei implemented open book management with Rethink Restaurants in order to improve the business while providing team members with valuable hospitality skills and financial know-how.
Irene is involved with a number of community organizations and serves on the boards of Haley House, Lovin’ Spoonfuls, CommonWealth Kitchen, and Project Bread. She is a columnist for WBUR’s The Artery, where she writes on food and culture and seeks to educate readers about the restaurant industry.
She loves pit bulls, hip hop dance videos, true crime, and talking to people about composting.