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Chelsea, a Burlington native and “Certified Liquid Chef,” comes to The Foundry after serving as Bar Manager at Birdie Lounge in West Hartford, Max Downtown in Hartford, and The Charles in Old Wethersfield. Prior to that, she worked at Millright’s in Simsbury. Chelsea also studied graphic design at Central Connecticut State University.
Mike started his career in the culinary industry at the early age of 13, working for a few local restaurants in Western Massachusetts. He quickly realized the style of food he wanted to cook was in California. At 19, he bought a one-way ticket and spent the next six years on the West Coast, working and staging for some of the best in the industry, like Thomas Keller, Corey Lee, Auberge Resorts, and The Sellend Group. Finding his way back to the East Coast, Mike worked under Executive Chef Jeffrey Lizotte at Present Company before following him to The Foundry.
Zac has maintained and continued to develop a love of food and beverage since the age of four. After graduating Simsbury High School Vocational program, Zac went on to attend the Culinary Institute of America, receiving degrees in Culinary Arts and Restaurant Business Management with a focus in Wine and Beverage. Zac honed his skills at some of the top restaurants in the area, including Casa Susanna in Leeds, New York, Cafe Mutton in Hudson, New York, and Present Company in Tariffville, Connecticut.
In his free time, Zac loves camping, cooking, listening to disco, and enjoying the more simple pleasures in life.
Francesco is a dedicated General Manager with over 30 years of experience in the hospitality industry. Known for exceptional leadership skills and a passion for customer service, he specializes in team management, customer relations, and process optimization. A natural communicator and problem-solver, Francesco is adept at building rapport with both staff and guests, creating memorable dining experiences that encourage repeat business. His commitment to excellence, dedication to hospitality, and customer-first mindset make him an invaluable leader in the restaurant industry.
Francesco is passionate about exploring new culinary trends, understanding diverse food cultures, and participating in local food community events.
A Manchester, Connecticut native, Jesse developed a passion for the culinary arts at an early age. With over two decades of experience in the restaurant industry, he has honed his skills in some of Connecticut's most renowned dining establishments, including Cavey's, Copper Beech Inn, Millwright’s, ON20, and The Beamhouse. Throughout his career, Jesse has cultivated a deep appreciation for exceptional ingredients, refined techniques, and a commitment to creating memorable dining experiences. His journey is rooted in a love for food and the stories it tells, both on the plate and within the community.
Beyond his professional life, Jesse enjoys exploring new culinary trends, supporting local farmers, and bringing people together around the dinner table.
A Simsbury native, Jeffrey (Chef Jeff) came back to Connecticut in 2016 after crafting cuisine at renowned bistros La Tupina, in Bordeaux, France, La Bastide Saint-Antoine, in Grasse, France, and 3-Michelin Star Le Bernardin in New York City. He most recently served as Executive Chef at ON20 in Hartford and Chef and owner at Present Company in Tariffville, Connecticut.