VitalVita is owned and operated by: TRUE FOODS INNOVATIONS
27156 Burbank Foothill Ranch, CA 92610
Our Team
Patrick Jacobi
CoFounder & CEO
Patrick is a seasoned leader with a rich history of success spanning over 25 years across diverse industries. His track record includes driving innovation, achieving business success, and promoting corporate social responsibility. With a solid foundation in business operations, Patrick has consistently fueled revenue growth and enhanced overall performance.
Patrick’s early career involved working for Silicon Valley technology companies after graduating from the University of Maryland. During this period, he played a role in the growth of high-tech innovations and job opportunities, showcasing his early commitment to driving positive change through technology and business.
In his current role at True Food Innovation, Patrick has taken his passion for healthy living to the next level. By combining personal experiences and a dedication to well-being through food, he is spearheading initiatives to promote healthier lifestyles. This aligns with the broader trend of conscious consumerism and reflects a commitment to making a positive impact on individuals and communities.
Alan True
CoFounder
Respected as an American investor and entrepreneur, he has created, run, and managed several highly successful global businesses in consumer goods manufacturing, food processing, and real estate, among other industries. His investments have helped to define new markets and have historically yielded large returns on investment.
In 2015, Alan recognized a market need for safe, clean label, freshly prepared foods that offered a long shelf life, appealing to busy, health-conscious consumers. To meet this need, he created True Fresh HPP, providing first-to-market innovative, highly scalable, high-pressure processing of fresh foods. With a facility in Southern California and partnerships with facilities nationwide, True Fresh HPP went on to become a leader in high-pressure processing.
Katherine Chen
Head Dietitian
Katherine is a passionate and creative thinker who loves to uplift people. She is also a certified diabetes care and education specialist and registered dietitian (and also a pianist!).
As a lifelong learner, she completed her studies in human nutrition and food science at Cal Poly Pomona for her undergraduate degree, and the University of Southern California for her master’s degree. To become fully prepared to practice as a registered dietitian, she received clinical training and mentorship from Children’s Hospital Los Angeles and Keck Medicine of USC.
Throughout her career, Katherine has worked in various healthcare settings, including hospitals and medical centers to treat patients of varying and diverse cultures. Some of her other work has expanded into public health as a CMS qualified Nutrition Consultant at the local and state level, evaluating care in health facilities and enforcing standards, regulations, and best practices.
In addition to her work in clinical nutrition and public health, Katherine is also a strong advocate for good food and nutrition, community gardens, and sustainable agriculture. She founded and manages a hospital housed community garden to help improve food equity, provide nutrition and gardening education, and promote cultural diversity in the greater Los Angeles area to the medically underserved.
Noel Bonn
COO
Noel Bonn is a distinguished business leader with over 25 years of experience, renowned for elevating organizations to new heights. Proven as a dynamic team builder and strategic planner, he excels in boosting team morale and surpassing customer and vendor expectations. Noel Bonn’s leadership has been pivotal in fostering collaboration among cross-functional teams, driving successful project completions, and spearheading fiscal growth. An analytical thinker, he adeptly tracks performance indicators, identifies trends, and is proficient in the nuanced domains of supply chain management, finance, sales, and marketing.
In a notable tenure as President & CEO of THG Brands Inc., Noel Bonn led the company’s evolution from a modest farmers market presence to a major consumer packaged goods manufacturer and wholesaler. Under is guidance, the company achieved 15X growth in revenue and transitioned into a well recognized brand. His strategic vision also established new sales channels with top-tier retailers, resulting in expanded national sales and a robust vendor network. Prior roles include significant contributions as VP of Sales and Marketing at Excelline Food Products, LLC, where his leadership realized a 75% revenue increase and a strategic overhaul that amplified growth and market presence.
Educationally grounded with an A.S. in Business Administration from Orange Coast College, he has consistently upgraded his skill set, obtaining certifications in MS Office, Adobe Creative Suite, and communication methodologies. His career is marked by a relentless pursuit of excellence, continuous learning, and an innovative approach that has consistently translated into significant business achievements and robust revenue growth.
Jessica Vanroo
Executive Chef
In the skilled hands of Jessica VanRoo (“Chef Jess”), food becomes medicine that melts in your mouth.
A professional chef with two decades of experience and a culinary management degree from Art Institute of Orange County, VanRoo has a keen understanding of the power of food. This awareness feeds her passion for teaching people tips and techniques for preparing food that tastes great and can improve health.
VanRoo is executive chef of the UCI Susan Samueli Integrative Health Institute’s Mussallem Nutritional Education Center, a teaching kitchen where whole health flourishes through food as medicine. She is the creative chef who develops institute programs that please the palate and promote culinary medicine. Her menus are rich in produce, reflecting the influence of her upbringing in Taiwan.
Under VanRoo’s leadership, nutritional education center instructors – professional chefs and registered dietitians, often accompanied by physicians – connect the dots between food and health in programs for health professionals, patients and community organizations. She has also equipped the eight-station teaching kitchen and dining space to support group medical visits and culinary medicine research that involves meal preparation and service.
VanRoo developed her first culinary medicine curriculum for UCI medical students while serving as director of Culinary Recreation and Experiential Programs for the university’s Campus Recreation. That project, which led to her current role, like many she introduced for Campus Recreation, reflected her passion for teaching through food.
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