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Our Team

Jody Delgado, Office Manager/Accounting

Jody comes to Farm to Table with over 28 years of professional  accounting experience.  With a background in the construction industry Jody is now poised to take all of her valuable experience and apply it to the wholesale food industry.

Favorite part about working at Farm to Table:

“I love making family out of friends and that’s exactly what happens at Farm to Table.  I love eating healthy and taking care of myself and that’s exactly what Farm to Table promotes for our entire community. Lastly I love numbers and it gives me a great sense of accomplishment to manage our numbers and keep the company moving forward.”

Mauricio Reyes, Operations Manager

Mauricio came to Farm to Table with years of experience in the Austin wholesale food distribution industry.  After a brief stint in a lesser role with our company it became quickly obvious that he was ready to rise to any challenge.  With Mauricio now in the Operations Manager roll we couldn’t be more excited for the progress our future holds.

Favorite part about working at Farm to Table:

“I love the culture that surrounds Farm to Table.  Being able to support farmers through out Texas has always been a passion of mine.  Now I’ve turned that passion in to a way of life.”

Sam Lash, Director of Operations/Purchasing

Sam developed his passion for hospitality by working in the industry for many years in Austin. After a five-year stint working in Michelin star restaurants in Chicago and San Francisco he decided it was time to return home and help mold Farm to Table into what it has become today.

Favorite part about working at Farm to Table:

“Writing checks to the most hardworking and talented farmers and food artisans throughout Texas. Then bringing those products to our customers and being that connection from the farm to the chef.”

Jessie Brockman, Customer Service Manager

Jessie joined Farm to Table as a native Austinite and proud UT graduate. Her commitment to connecting the highest quality, local foods for restaurants has helped her become a trusted resource for our customers for over three years. 

Favorite part about working at Farm to Table:

“What I enjoy most about working at Farm to Table is the opportunity to provide a connection between the chefs I greatly admire and the Texas farmers I respect immensely for their dedication and perseverance. Those that work in either the restaurant kitchen or on farms are some of the hardest working people you will ever meet, and deserve all the praise.”

John Lash, founder and owner

Ready for a career change and intrigued by the possibility of bringing farm fresh products to restaurants and consumers, John Lash in 2008 founded Farm to Table on a shoestring budget and his wife’s old Chevy Suburban. Over the years the business has grown because of John’s passion for high quality and delicious products, his dedication to helping family farmers, and a natural ability to develop long lasting relationships with both the producers and customers. 

Favorite part about working at Farm to Table:

“Best part about working for Farm to Table? Easy. Writing checks to our hard-working family farmers. Providing the bridge to allow our customers to support family farmers and food artisans. And seeing the look on our customers face when they bite into the best tomato they’ve ever eaten.”