Chefs David Daumé & Chaz Beaulieu

About our chefs:

David Daumé is our Executive Chef with 20 years of culinary experience. He has worked in many fine restaurants throughout New England including Dockside Café in Vermont, Colonel Shepherd House, Mile-Away Restaurant and Aqua Bistro in New Hampshire. At the beginning of his career he apprenticed under Master French Chefs, which is reflected in his rich French dishes. He prides himself on using fresh local foods and creating cuisines of global flavor. David has been awarded gold and silver medals in competitions, including First Place in the Monadnock Soup Festival. When tasting David’s menus, you will experience a balance of elegance and comfort.

Chaz Beaulieu, our brunch and Bistro Nights chef extraordinaire, has many bistro/comfort food dishes in his repertoire, as well as breads, rolls and specialty baking items. Trained in France, he has worked locally at Carolyn’s Bistro, Cafe at Noone Falls and Apple Hill, as well as Dance New England Summer Camp. He is also an accomplished flutist with his partner Marybeth Hallinan.

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LOCAL PRODUCE SERVED HERE!

• Maple Syrup from Award-Winning MONADNOCK SUGAR HOUSE in Jaffrey - voted #1 in New England by Yankee Magazine!

• Farm fresh eggs from COLL'S FARM in Jaffrey

• Ancona duck eggs from WINDY KNOLL HERITAGE FARM in Fitzwilliam

• Lettuce, herbs and other veggies from SUNSET VIEW FARM in Winchendon

• Fruits from MONADNOCK BERRIES in Troy

• Wine from LABELLE WINERY in Amherst

• Veggies, lettuce, herbs from TRACIE'S COMMUNITY FARM in Fitzwilliam

• Delicious Cinnamon Bread and Finnish "Sunday Buns" from THE SCANDINAVIAN BREAD COMPANY in Rindge

• Gluten-Free Bread from Peaches Café in Harvard Mass

• Organic coffee from MOCHA JOE’S in Brattleboro VT