No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
Emily brings a little French flair to The Foundry. A Connecticut native, she earned her certified pastry chef diploma from Ecole Ducasse in France. She holds an associate degree in Baking and Pastry from Johnson & Wales University, giving her a strong foundation in the precision, technique, and artistry behind classical pastry. She previously worked alongside Executive Chef Jesse Powers at The Beam House, where they developed a shared commitment to quality, consistency, and thoughtful execution. At The Foundry, Emily pairs that training with her own creative perspective, crafting refined desserts and baked specialties that look almost too good to eat. Almost.
Chelsea is a passionate and creative force in the world of mixology. Since discovering classic cocktails at 17, she has pursued her craft with the goal of not only mastering the art of drink-making but redefining it as an industry trailblazer. Her enthusiasm is both unmistakable and infectious, making every interaction memorable. Chelsea takes genuine joy in creating exceptional beverages and making you feel right at home.
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.
Ryan is serious about technique, seasonality, and getting every detail right, but he’s always looking for ways to keep things interesting. Before joining The Foundry, he worked at Grano Arso in Chester alongside Chef Sam Driscoll and under Chef Joel Gargano, helping shape menus and bring special culinary pop-ups to life. Today, Ryan brings that same curiosity to The Foundry kitchen, blending classical foundations with modern creativity to help create dishes that feel refined, fresh, and distinctly ours.
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.