Jeffrey Fournier

WORK HISTORY

ABOUT JEFFREY FOURNIER

After a three-decade career in the restaurant industry, I\'m focused on a different kind of sustainability. In my current role as a solar consultant, I empower homeowners to lower their utility costs and improve the environment, one home at a time.I believe thriving local food systems are essential to healthy, resilient communities and I\'ve spent my career building the infrastructure, relationships, and programs that make them sustainable.For over a decade, I operated Thompson House Eatery in Jackson, NH, a Good Food 100-recognized restaurant that sourced from more than 25 local farmers, foragers, fishermen, and artisan producers. Beyond running an acclaimed restaurant, I viewed the property as a civic anchor: a place that strengthened the local food economy, educated diners about regional agriculture, and created meaningful connections between producers and consumers. During my time in Jackson, NH, my participation in the James Beard Foundation\'s Chef\'s Bootcamp and Action Summit deepened my commitment to policy advocacy and using food systems as vehicles for social impact.I revived and directed the Jackson Farmer\'s Market in Jackson, NH, hosting it on the Thompson House property and managing operations for three years. This experience taught me the complexities of vendor relations, community engagement, seasonal programming, and the financial realities of operating a public market in a small community.I\'ve also dedicated years to culinary education as a Core Instructor at Boston University\'s culinary arts program, where I had the privilege of teaching alongside Jacques Pépin. This role sharpened my ability to mentor, coach, and develop talent.