Originally from Louisville, KY, Megan (Beaven) Feeman, moved to Nashville where she attended Belmont University and earned a degree in Music Business. After graduating from Belmont in 2015, Megan worked in the music industry doing marketing and publishing. Though she enjoyed her time working in the music industry, Megan always had a dream of owning her own business. Combining her love of cookie dough and her desire to be an entrepreneur, Megan founded NoBaked Cookie Dough in March of 2017.
Though it began as an online store with pop-up shops at local events, NoBaked has grown tremendously and now has a storefront in both Nashville and Louisville. Megan and her husband, Jimmy Feeman, are excited to watch their company continue to grow as they open more shops and franchise in other cities across the country.
In her free time, Megan enjoys traveling, spending time with her dogs, SCUBA diving, and going to concerts.
Ohio native Jimmy Feeman graduated from Belmont in 2015 with a Bachelor of Business Administration in Finance. Prior to NoBaked, Jimmy worked at Jackson National in the sales and marketing department. Jimmy was also a consultant for the Tennessee Treasury Department. Jimmy’s experience combined with his knowledge of business has lead the way for NoBaked to grow from a small pop-up into a thriving multi-store operation.
When he is not helping Megan run the company, Jimmy enjoys craft beer, outdoors activities, watching hockey, and going for runs with his dog, Bo.
Before becoming VP of Franchise Operations at NoBaked, Greg worked in marketing at Kenny Chesney’s rum company, Blue Chair Bay. While at Blue Chair Bay, Greg specialized in creating cocktails and training bar owners how to best serve the rum. Originally from Clarksville, Tennessee, Greg moved to Nashville to attend Belmont University. He graduated with Bachelor’s of Business Administration in Marketing. Greg’s responsibilities at NoBaked include training new franchisees, increasing efficiency of franchise operations, overseeing real estate selection and store build outs, and new flavor creation.
When he’s not working, Greg enjoys attending concerts, creating new cocktails, and making trips to the lake.