The Snap Team

We’re a team of experienced catering and event professionals who love what we do; making great food, celebrating Vermont’s best ingredients, and having fun along the way. From farm-fresh produce and local meats to craft beers and artisan spirits, we bring Vermont’s flavors to life. Above all, we care for our guests, creating memorable experiences that connect people through food, laughter, and celebration.

Meet the Sugarsnap Team

The best management, catering and event professionals in the business!

- Samantha Kilhullen
- Owner, Director of Events & Operations
- Snap Acts: Oversee business operations, event coordination and management, event and food photography, website and social media manager
  
  Education: New England Culinary Institute, VT
  
  Ordering: Dessert, steak, mashed potatoes, salmon sushi
  
  86: Olives, capers, mushrooms and anything spicy
  
  Off-the-Clock: Traveling and baking
  
  Fun Fact: Before becoming one our our event producers, Sam was our baker for 6 years
- Michael Kilhullen
- Owner, Executive Chef
- Snap Acts: Menu development and testing, food production, ordering
  
  Education: New England Culinary Institute, VT
  
  Ordering: Pad Thai, pie
  
  86: Mint
  
  Off-the-Clock: Video games, cooking, recipe book hunting
- Martin Menendez
- Event Producer & Coordinator
- Snap Acts: Bar manager, event coordination and managment, bar menu development
  
  Education: Business Administration, Universidad Nacional de Gral. Sarmiento, Buenos Aires, Argentina
  
  Ordering: Shrimp, lobster, empanadas, and gin & tonics
  
  86: Cilantro, egg whites
  
  Off-the-Clock: Mountain and road biking, snowboarding, and grilling at home
  
  Favorite Snap Events: Yearly Seven Daysises celebration and holidays
  
  Life Before Sugarsnap: Martin’s father owns and operates a commercial and retail bakery in Buenos Aires. Martin grew-up in the bakery, apprenticed, attended business school and worked for his father managing the books and front-of-the-house retail sales.
- Beth Minor
- Lead Baker
- Bio coming soon!
- Anthony Fountain
- Culinary Team
- Snap Acts: Family-meal master, creative, high-energy jack of all trades
  
  Experience: 18+ years working in Vermont’s restaurants and resorts
  
  Ordering: Spicy tuna maki rolls, chicken wings, ramen, veal marsala
  
  86: Cantaloupe
  
  Off-the-Clock: Concerts, dance parties
  
  Why Catering? Getting to see the smiles on guests faces and knowing that all the hard working of making delicious food paid off.
- Andrew Bedard
- Culinary Team
- Bio coming soon!
- Emily Bombard
- Culinary Team
- Snap Acts: Baking, menu development
  
  Education: New England Culinary Institute, VT
  
  Ordering: Cold rice, French fries
  
  86: Raw peppers, onions, and mayo
  
  Off-the-Clock: Spending time with her three kids
  
  Favorite Utensil: Chopsticks
- Joe Hoffman
- Culinary Team
- Snap Acts: Our seasoned high-end production chef
  
  Experience: 25+ years working for some of Vermont’s best restaurants
  
  Ordering: Chicken wings and VT beer
  
  86: Dislikes avocados; loves guacamole. Dislikes anchovies; loves Caesar dressing. Dislikes eggplant; loves babaganoush
  
  Off-the-Clock: Treasure hunting, traveling, sports, hunting, fishing, and enjoying the great outdoors. He’s also a serious metal detectorist. His best finds were a 1657 Louis XIV gold coin, a 1820’s militia belt buckle, 1787 Vermont Republic coin.
  
  Favorite Vermont Venue: ECHO, Leahy Center for Lake Champlin. Why? You can’t beat a Vermont sunset on Lake Champlain.
- Sam Schryer
- Culinary Team
- Bio coming soon!
- Abbey Duke
- Founder
- Abbey started Sugarsnap in 2003. For 21 years, Abbey was at the helm every step of the way. Her business goal? Build a sustainable, year-round catering business by diversifying event niches, partnering with exclusive venues, providing well-paying jobs, and exceeding guest expectations with flawless service.rnrnIn May of 2025, she sold the business to now owners Samantha and Michael Kilhullen who continue to carry on those same values.