Here they are—the best team in the business!
Abbey is the common thread through 16 years of Sugarsnap. Prior to opening the company, she worked in field biology and journalism, but abandoned those to rent a farm in the Intervale and open a take-out prepared foods cafe. She didn't know quite what she was getting into, but she learned, grew and adapted over the years. She is passionate about sustainable agriculture, community entrepreneurship and business strategy. In her downtime she spends time with her family in Vermont's beautiful outdoors.
With over 20 years of cooking experience, Chris brings a well seasoned hand to the role of executive chef. Before starting his own restaurant Big Chili Republic, Chris worked at Richmond's The Kitchen Table and with Chef Bill Allen at O Restaurant, honing his craft and developing his own style. After his run with Big Chili Republic, Chris took a position with Sodexo where he gained invaluable experience managing large operations in a high production catering environment. With these skills in hand Chris is excited to be a part of the Sugarsnap team, driving our culinary pursuits to new levels. As he puts it, cooking is all about "finding that balance between art and science" and is looking to do just that -- mixing well studied culinary technique with a fervent passion for food and flavor!
With his composed demeanor and years of experience, Joe is our rock solid Sous Chef. He has been working in a kitchen since 1998 and is a true aficionado of french cuisine! As a Vermont native, Joe spends much of his time outdoors - hunting seasonally with his father and walking with his wife and their two “kids” - a french bulldog and boston terrier mix. You’ll also find him metal detecting on our local beaches - his best find yet was a 1820’s militia belt buckle!
Kristen has been working in event planning and execution for 15 years. For the past 3 years she's been working with Sugarsnap clients to plan and execute events. She specializes in weddings and memorial services. A California native, she quickly fit into the farm to table culture of the state and seems like a true Vermonter. While she pays close attention to all aspects of catering, her heart lies with the food and knows that a good meal is the key to any party.
Three weeks post-graduation from Champlain College, Gare became a member of our team as an event coordinator. With a bachelor of science in public relations and event management, Gare has plenty of experience in the food and event industry. He started his journey back in high school where he worked for a local kitchen, he then continued to work in kitchens when he moved to Vermont for school. With the help of Champlain College’s networks, he made the link between food and event management industries, and was eventually lead here to Sugarsnap. Here at Sugarsnap, Gare has spent countless hours with clients, working alongside them to ensure the event runs flawlessly. Sugarsnap is not the only place Gare spends his time, he can also be found hiking, camping, or traveling the world.
Mike orginally joined Sugarsnap as an intern while he was completing his Bachelor’s Degree in Culinary Arts at the New England Culinary Institute. He quickly became invaluable with his quiet, confident demeanor and wide variety of headbands. When asked what his favorite food might be, he promptly replied, “Pie - all of them.”
Beginning as an easy-bake oven connoisseur, Sam has been mastering the art of pastry-making since childhood. She is the first in her family of talented home-bakers to work professionally. She thrives in our industrial-size kitchen, and loves creating a variety of delicious croissants and laminated doughs. Sam is upholding her great-grandmother’s legacy as a proficient and passionate baker, and brings that ebullience to the Sugarsnap kitchen every day.