Mary Cleaver, one of the country’s foremost authorities on sustainable food and local sourcing, is the founder and owner of The Cleaver Co. and The Green Table in New York City. The Cleaver Co. is a full-service event planning and catering operation with a large roster of private, non-profit and corporate clients, and a full-time staff of 50. The Green Table is a farm-to-table restaurant in the Chelsea Market where guests enjoy delicious dishes that demonstrate a commitment to seasonal cuisine. Most recently, Mary opened two food and beverage kiosks at The Battery in partnership with The Battery Conservancy. Fondly known as Table Green and Table Green Café, they are bringing a local focus to concession-style food and drink.
As Mary’s businesses have grown, so has her reputation for providing sumptuous, seasonally-driven food, attentive service, excellent event planning – and for helping create a sustainable, humane and delicious food system. The Cleaver Company and The Green Table are widely recognized for utilizing local farms and purveyors in order to obtain the best-quality product, and for supporting small to mid-size farms and family farmers. The Cleaver Co. incorporates a concern and respect for the environment into nearly every aspect of the business and makes every effort possible to avoid waste and to compost.
In November 2011, Mary was named the first-ever “Snailblazer” by Slow Food NYC to honor her contributions creating a better, healthier food system for all. She is a founder of the Farm to Chef network and is a board member of Hawthorne Valley Farm, Food Systems Network NYC and Local Infrastructure for Local Agriculture. Her professional affiliations include Women Chefs and Restaurateurs, Chefs Collaborative, Northeast Organic Farming Association of New York, Slow Food USA and Les Dames d’ Escoffier, among others.
Before founding The Cleaver Company, she was a corporate chef at G.A.F. Corporation, the pastry chef at J.S. Vandam, a food stylist, and a cooking teacher at The New School. Mary co-authored The TriBeCa Cookbook, published by Ten Speed Press in 1995, and is a graduate of Bennington College. She lives in Brooklyn, NY, with her family. She and her husband recently bought a farm in Washington County, New York.