Nancy S. Mueller received her BS degree in chemistry from
Russell Sage College in 1965. For several years she worked at
Syntex Corporation as a research chemist and was active as a
volunteer in the community.
Then in 1977, she struck out on her own with the start-up of
Nancy’s Specialty Foods. Today Ms. Mueller is the President and
CEO of Nancy’s, the largest processor of frozen quiche products in
the country. Production, marketing and sales operations are located
in Newark, California. The company’s products are distributed
throughout the United States, Canada and Mexico through retail
grocery outlets, warehouse clubs and food service channels.
Ms. Mueller built the business from a simple hand operation to the
current highly automated process that produces 25 tons of product
per day. Nancy’s employs more than 200 people, including
marketing, sales and operations professionals. The company has been
used for several years as a case study in the New Enterprise
Development Course at the Stanford Graduate School of Business.
While the company keeps her very busy, Ms. Mueller does make
time for outside activities. She is active on the Advisory Council for
Stanford Graduate School of Business, the Board of Trustees of
Rensselaer Polytechnic Institute and the board of the Senior
Coordinating Council of the Palo Alto Area. She is also a member of
The Committee of 200 and Women’s Forum West. | 
