Fresh Roots

Growing up in New York’s City’s Chinatown, Ruby Chan, MBA ’00, P ’24 worked at her parents’ Chinese restaurant in nearby New Jersey after school. And there was one condiment that stood out as a customer favorite: the ginger scallion sauce that came with an order of dumplings. Twenty years later, Chan was working in corporate marketing when she cooked up her first batch of that same sauce in a small commercial kitchen in Boston. Not long afterward, in 2016, she devised plans for a new business, FreshZen Foods, a line of healthy Asian sauces sourced from clean ingredients. Today, her three products — Ginger Scallion Classic, Ginger Scallion Garlic Pesto and Thai Chilli Garlic Hot Sauce — are in approximately 90 retail stores across New England, including Whole Foods, and 900 TJX/Home Goods stores nationwide.  

Here, the founder and CEO talks about the influence of family roots, the joy of cooking and how she juggles life as an entrepreneur and parent to deliver healthy meal options — infused with a little bit of Zen.

How did your parents’ experience as entrepreneurs in the food world inform the launch of FreshZen? 

My parents immigrated to the U.S. from China and settled in New York’s Chinatown. Growing up, we had a small apartment — with a small refrigerator — so we would visit the local markets a few times a week to get fresh ingredients for meals. That really stuck with me. Then, when my parents opened their Chinese food restaurant, my siblings and I worked there and I got the chance to see their work ethic and customers’ reactions to the food. Customers would often ask me if they could buy the ginger scallion sauce that we served with dumplings, and I remember telling my father that we should shut down the restaurant and just sell the sauce, but he wasn’t interested. He told me to put my head down and work, but I would sneak and sell it anyway. I knew there was something special about that sauce.

Your sauce-selling became official with the launch of FreshZen. What inspired the move? 

As a busy mom of four kids, I would struggle to find something healthy and fast for dinner before they went to gymnastics, baseball or hockey. So I started making sauces like the ones my dad had made, and I would leave them in the back of the refrigerator to use on salmon or for a stir-fry when I came home from work. One day when my daughter was about 10 years old, she said, “Mom, I think you should quit your job and start a sauce company.” I felt like I was talking to a mini Ruby Chan. I told her, “You’re absolutely right. I need to do this.” The timing was right since I was experiencing burnout from my corporate career and I had a desire to spend more time with my family, but my daughter played a significant role in that transition. 

What was the process for starting the business? 

Starting FreshZen involved several steps, including researching food incubators in the Boston area, which led me to CommonWealth Kitchen, a nonprofit business incubator that provided essential services and guidance. They helped with everything from production to marketing. I would bring my mom to the kitchen to help chop ginger and scallions and test out sauce recipes because I wanted to use clean ingredients that are low in sodium, carbs and sugar. Once we got into retail stores, I was able to move over to the CommonWealth Kitchen commissary, a co-packer where they have staff to help make my products. Additionally, participating in the Asian American Civic Association’s Asian Business Training & Mentorship Program was pivotal.  

Your mother went from not wanting to sell sauce in her own restaurant to helping you prepare FreshZen products. What has that been like? 

It’s a funny story because one day while my mom was helping me, she said, “Ruby, we came to America so that our kids could get an incredible education so they don’t have to struggle the way we did. And here you are, back in the kitchen, asking me to roll up my sleeves.” It made me remember how I couldn’t wait to get out of working in a hot kitchen in my parents’ restaurant: My dream was to be in an air-conditioned office in Corporate America, and that’s why I ended up getting my MBA at Bentley. It helped me develop a successful marketing career; I spent 20 years working with companies like HP, Gillette, Staples and Citizens Bank before launching FreshZen Foods. 

How has the MBA informed your path? 

I enrolled in the Bentley MBA to enhance my business acumen and leadership skills to advance professionally and effectively manage large-scale projects. One of the key takeaways from the MBA was the importance of strategic thinking and adaptability. The program emphasized critical thinking, problem-solving and the ability to pivot strategies based on market demands. These skills have been crucial in my entrepreneurial journey, especially in navigating the complexities of launching and growing FreshZen. Additionally, the network of peers and mentors I connected with during my MBA has been invaluable.  

What inspired the FreshZen name? 

Our food plays a critical role in our overall health and well-being. The name FreshZen embodies our commitment to fresh, wholesome ingredients and a balanced, mindful approach to eating. “Fresh” signifies natural, clean ingredients, while “Zen” reflects the harmony and balance we strive to bring to our customers’ meals and lives. I don’t think mental health is talked about enough. 

How do you incorporate Zen into your life?  

My morning routines are important to me to clear my head and start my day; I usually start with a brisk walk. At the end of the day, just to bring everything back to being grounded, I do yoga. Being a mother to four children has been an extraordinary learning experience, teaching me patience, adaptability and the importance of leading by example. I want to show my daughters that their mom can dream big — and still prioritize mental health and well-being.  

What’s it like to have one of your daughters at Bentley?  

Having a child at Bentley is a full-circle moment for me. Seeing my daughter Madison pursuing higher education at the same institution that I did is incredibly fulfilling. It’s also a testament to the value of lifelong learning and the impact of education on personal and professional growth.  

Are your daughters involved in the business? 

They are the biggest food critics ever. I know I’ve raised true foodies because they’re not interested in eating anything that doesn’t have some sort of flavor or texture or “wow” effect. Sometimes they will keep a jar of sauce with them to use when they’re eating out or at the dining halls at college. Even if the food tastes good, they add sauce because it reminds them of home.