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About Chive

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Our Mission

At Chive, we see food as a way to live consciously, and design as a way to live enjoyably. We source locally, adapt seasonally, and execute sustainably to offer events that we, and our clients, can feel good about. Every event, from the flowers to the menu to the selection of handcrafted liquors behind the bar, is custom-designed from scratch, and zero-waste. Whether it’s a 50th anniversary party for 300, an intimate gathering for eight or boxed lunches for a corporate off-site, our goal is to help busy people live and entertain well. 

 

Meet Chive

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Our Philosophy

At Chive, we believe people make the best investments, and we work hard to cultivate a workplace culture that’s open, energizing, synergistic, and inspiring. Beyond our core team, we rely on the support and creativity of a wide network of collaborators. All members of the extended Chive team are encouraged to maintain a healthy work/life balance and to follow their passions, whether it’s trying their hand at a new skill or crossing over into a different department entirely. Our relationships with one another are paramount, and we hope that shows in the relationships we build and maintain with vendors, clients, guests, and the community as a whole.

 
 
  Jennifer Freedson  Trained as an interior designer, Jen got hooked on hospitality one summer while serving grilled lobster in the shadow of tall ships. She credits her mom for always encouraging and empowering her and her sister to create their own fun. Learning to make a lot out of a little was an early entry into the sustainability mindset that defines both her personal and professional lives today. As cofounder of Chive, she combines more than two decades of experience in hospitality with her love of thoughtful design, intentional food, and connecting with people. She believes in approachability, simplicity, and fostering real connections, and finds joy in foraging wildflowers and bringing new life to scavenged antiques.

Jennifer Freedson
Trained as an interior designer, Jen got hooked on hospitality one summer while serving grilled lobster in the shadow of tall ships. She credits her mom for always encouraging and empowering her and her sister to create their own fun. Learning to make a lot out of a little was an early entry into the sustainability mindset that defines both her personal and professional lives today. As cofounder of Chive, she combines more than two decades of experience in hospitality with her love of thoughtful design, intentional food, and connecting with people. She believes in approachability, simplicity, and fostering real connections, and finds joy in foraging wildflowers and bringing new life to scavenged antiques.

  Lindsey Wishart  Lindsey developed an early appreciation for adventurous flavors growing up in a vegetarian household. She’s a food industry “lifer,” having held all manner of positions, from hostess and dishwasher to bread baker and wood fired oven starter. Her appreciation for eating local took hold during a summer spent working at the Green Meadows Farm in South Hamilton. A self-taught cook, she spent four years as a private chef before cofounding Chive, where she acts as sales director, head chef, and corporate event coordinator. She lives with her husband and daughter in West Gloucester where they run a small farm and orchard and raise chickens and pigs. Goats are next. 

Lindsey Wishart
Lindsey developed an early appreciation for adventurous flavors growing up in a vegetarian household. She’s a food industry “lifer,” having held all manner of positions, from hostess and dishwasher to bread baker and wood fired oven starter. Her appreciation for eating local took hold during a summer spent working at the Green Meadows Farm in South Hamilton. A self-taught cook, she spent four years as a private chef before cofounding Chive, where she acts as sales director, head chef, and corporate event coordinator. She lives with her husband and daughter in West Gloucester where they run a small farm and orchard and raise chickens and pigs. Goats are next. 

  The Team  From left,  Lizzie Teichner  is Chive’s Relationships Coordinator, responsible for enthusiastically liaising with brides and other clients, vendors, and event staff on all aspects of planning. Growing up with a passion for food and design, Chive is a natural fit.  Holly Erickson , Chive’s Lead Event Designer, brings a background in fine arts to take a creative approach to events, merging playfulness with functionality while remaining true to Chive’s seasonality ethos.

The Team
From left, Lizzie Teichner is Chive’s Relationships Coordinator, responsible for enthusiastically liaising with brides and other clients, vendors, and event staff on all aspects of planning. Growing up with a passion for food and design, Chive is a natural fit. Holly Erickson, Chive’s Lead Event Designer, brings a background in fine arts to take a creative approach to events, merging playfulness with functionality while remaining true to Chive’s seasonality ethos.

 

Our Clients Say

“My company hired Chive for an all-day event. I can’t remember the last time I said to myself, ‘wow, this is delicious!’ The presentation was beautiful and the service wonderful as well. Everyone kept talking about it; Chive definitely added to the value of the event. I highly recommend them!”

Sustainability

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At Chive, we believe wholeheartedly in the power of sustainability. We rely on local suppliers and ethical practices to deliver food and experiences that taste and feel as good as they look. We are resource-aware, design-minded, and authentic to both our clients’ visions and our mission. Every event, from the flowers to the menu to the selection of handcrafted liquors behind the bar, is designed from scratch. We use organic ingredients, hand-selected from local growers and artisans, and aim for zero-waste.  

We are committed to hiring those with a passion for food and the environment, and believe in complete transparency—from where and how we source our ingredients to how we develop our pricing. Eating well, and living well, can be delicious, beautiful, and environmentally mindful. At Chive, we make it easy.  

 
 

“It is a wholesome and necessary thing for us to turn again to the earth and in the contemplation of her beauties to know the sense of wonder and humility.”

RACHEL CARSON

Biologist, Writer, and Ecologist (1907-1964)

Locations

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  Chive Kitchen   / 252R Rantoul Street, Beverly, MA The Chive Kitchen is where we prepare all the food for events, drop-off orders, and the Chive Market (located at 30 Rantoul Street). All meals are made from scratch using ingredients often hand delivered to the kitchen by the local farmers themselves. The basement serves as a bunker for our various props and platters. It’s not open to the public, but you can often find the team gathered around a table here enjoying a family meal. 

Chive Kitchen  / 252R Rantoul Street, Beverly, MA
The Chive Kitchen is where we prepare all the food for events, drop-off orders, and the Chive Market (located at 30 Rantoul Street). All meals are made from scratch using ingredients often hand delivered to the kitchen by the local farmers themselves. The basement serves as a bunker for our various props and platters. It’s not open to the public, but you can often find the team gathered around a table here enjoying a family meal. 

  Chive Headquarters   / 30 Rantoul Street, Beverly, MA Located in an old firehouse renovated into a multi-use space, the Chive Headquarters are where we meet with clients, host tastings, and conduct our administrative day-to-day in our second-floor offices. It’s also home to our design studio, where we create floral arrangements, signage, and one of a kind custom pieces. The first floor of the firehouse serves as an event space where we can accommodate seated dinners for 25 at a 100-year-old captain’s table, seated lectures and meetings for 30, and cocktail parties for 35 (please check with our  Relationships Coordinator  for availability).  

Chive Headquarters  / 30 Rantoul Street, Beverly, MA
Located in an old firehouse renovated into a multi-use space, the Chive Headquarters are where we meet with clients, host tastings, and conduct our administrative day-to-day in our second-floor offices. It’s also home to our design studio, where we create floral arrangements, signage, and one of a kind custom pieces. The first floor of the firehouse serves as an event space where we can accommodate seated dinners for 25 at a 100-year-old captain’s table, seated lectures and meetings for 30, and cocktail parties for 35 (please check with our Relationships Coordinator for availability).  

 

Press

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As Seen In

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OUR CLIENTS SAY

“Chive is the best! Their professionalism, their attention to detail, their creativity, their personal grace and caring. Our wedding was beautiful. The design was flawless, the food was amazing, the flowers were ethereal, the pieces from their own collection all perfect. They even built us a dreamcatcher chuppah! They are incredible.”