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Serving food that nourishes people, strengthens communities, and unlocks potential
Genuine Foods is the leading national purpose-driven food service company, turning everyday meals into memorable experiences through delicious, scratch-made dishes rooted in culinary excellence, health and wellness, and hospitality that goes beyond the plate.
Hospitality that goes beyond the plate
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Our story begins with founder and CEO Jeff Mills, who left a celebrated career in hospitality and fine dining to serve as Director of Food and Nutrition Services for Washington, D.C. Public Schools. There, he uncovered widespread industry misconduct and led a dramatic transformation of the district’s dining program.
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From heat-and-serve meals to one of the most celebrated scratch-cooked programs in the country.
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Jeff’s passion for this work is rooted in family and food. Raised by his German grandmother and French grandfather, he grew up in a home where meals were an expression of love, connection, and joy. At the same time, Jeff depended on school meals — to this day, he remembers the smell of freshly prepared lasagna in his school cafeteria.
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Meals were an expression of love, connection, and joy.
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After a successful career as a restaurateur, Jeff found his purpose when he became Director of Food and Nutrition Services for DC Public Schools. During his tenure, Jeff and his team significantly increased participation in school dining, and strengthened the program’s financial stability.
Jeff and his team brought meals to more than 44,000 mostly low-income students.
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These experiences shaped his belief that food has the power to transform lives. As Jeff puts it: “My grandmother’s nourishment went beyond nutrition - it was love. I wanted to do that on a bigger scale.”
My grandmother’s nourishment went beyond nutrition - it was love. I wanted to do that on a bigger scale.
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As we grow and expand, we stay true to our purpose in big and small ways. For us, every interaction is an opportunity to leave a lasting impact and unlock potential.
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If you’re inspired by our mission and want to help shape the future of food service.
We treat every meal and every interaction as an opportunity to show care and respect. Our hospitality goes beyond the plate, creating welcoming dining experiences that make people feel seen, valued, and connected.
We serve with equity at the center, prioritizing communities with the greatest need and those historically marginalized or impacted by poverty and health disparities.
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We commit to scratch cooking, fresh ingredients, and culturally relevant menus that meet diverse dietary needs and reflect the voices and preferences of the people we serve.
We reduce waste, source locally, and partner with community-based producers to strengthen local food economies. By using our scale intentionally, we help small businesses grow and communities thrive.
We co-create with every partner, treating their mission as our own. Through accountability, transparency, and open communication, we deliver tailored programs built for lasting impact.
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At age 12, I delivered flyers for Jack’s Bakery in Bowling Green, the first place I ever had a bagel. I’d get a buttered bagel for 60 cents before going door to door. I got in trouble once for putting flyers in mailboxes instead of under doors.
Cheeseburger tacos with ground beef, ketchup, mustard, and pickles for crunch.
Oysters and all kinds of raw fish.
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At 14, I started waitressing at my uncle’s Illinois pizza shop, Pizza House.
I would love to host dinner for/have a double date with Christopher Guest and Jaimie Lee Curtis.
Probably my go-to pizza order - pepperoni, pineapple, and jalapeno.
Chicken spiedies, salt potatoes, and a couple of beautiful composed salads (inspired by my love of and time in upstate NY).
I don't get to eat out much anymore when I'm home, but when I do I keep coming back to San Pancho.
Waitress at my family’s restaurant.
I have perfected my cornbread recipe. It’s adapted from my great grandmother’s recipe, I’ve made it gluten-free and instead of sugar I use Maine maple syrup.
Matcha
Maine has many delicious places to eat. I’ll instead say that my favorite local
ingredient regardless of who is serving it is oysters!
I enjoy smoking chicken and ribs, but the real joy is being a short order
cook for my kids because they always want something different.
I used to buy and remodel houses while I lived in them and can do about
any skill needed from electrical, plumbing, tile, drywall etc.
Sushi
Spaghetti & meatballs with Mom
Scooping cones and sundaes at East Coast Original Frozen Custard
Sarma, a Middle Eastern Restaurant by Ana Sortun (their mezze and Jerusalem
bagels are the best)
Met my spouse while working on a vegetable farm
Tending a small hobby farm outside Boston
Fresh, scratch-made, culturally relevant meals and dining experiences that inspire connection and unlock potential.
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