There’s no place for a pecking order here! Meet the mission-minded crew members who lead by example, helping us bring ethical food to the table.
Chief Operating Officer & Chief Financial Officer
Jason is skilled in negotiation, budgeting, business planning, and operations management, and he brings all these to bear in his work at Vital Farms. From 2014 to 2019, Jason served as our CFO. He helped lead and direct our financial operations, making our operating and strategic plans possible. As COO, he’s the farmer to our flock, providing daily leadership and guidance as we work together to provide sustainable food to more people.
President & CEO
Russell believes it is possible to produce ethical food at scale, and year-by-year his efforts help prove it. Under his leadership, we have expanded our product line to include butter and ghee, and we launched Egg Central Station, our shell egg grading and packing facility. Prior to joining Vital Farms, Russell worked with McKinsey & Company, H-E-B Grocery, and the Central Intelligence Agency.
Vice President of Talent & Culture
Margaux is a people person. So it’s fitting that she’s in charge of the crew member experience at Vital Farms. With deep experience in facilitating change management, building highly functioning teams and fostering values-driven engagement, Margaux is responsible for talent acquisition, engagement, culture-building and professional development of our human resources. (Our hens walk their own paths.)
Chief Marketing & Sales Officer
Scott literally found greener pastures at Vital Farms after many years in the “big food” world. After managing national and global brands – following a career on Madison Avenue – Scott joined Vital Farms to help give a voice to the Vital Farms brand and to build the commercial business operations. Scott’s role has expanded from building and leading the marketing organization to caring for our marketing, sales and innovation crew.
What came first? We say the vision. Matt O’Hayer began Vital Farms in 2007 with just that. He founded our company to prove that it is possible to produce the highest quality food in an environmentally responsible manner from humanely treated animals on a commercial scale. And he didn’t do it alone – his wife Catherine Stewart and 20 Rhode Island Reds were right there with him. Beyond more than 40 years of experience building businesses, Matt is an accomplished chef, an organic gardener and the founder and former president of the Organic Egg Farmers of America.