Introducing Our Farm to Flanders – Gourmet Picnic Chefs
MICHAEL BATES – WALSH / CHEF – OWNER
1754 House Inn Restaurant & Tavern
506 Main St So.
Woodbury, CT
1754House.com
Meet Chef Michael Bates-Walsh, owner of 1754 House. While he oversees the operation of the inn, restaurant & tavern, his creativity and talent account for the masterpieces created in the kitchen, preparing seasonal menus based on regional, locally-sourced sustainable ingredients.
As a child, it was Chef Michael’s grandmother who instilled the love of entertaining in him. Hosting friends and family, she taught Michael the importance of “rolling out the red carpet”. He is known for making dining room appearances to meet his guests and make sure everyone is enjoying themselves. Still, more inspiration came from his mother Jean, whom he calls Nona. “I remember summer weekend mornings, we would sit on the terrace of our farmhouse in New Hampshire, enjoying my mother’s Dutch pancake, fondly named “Nona’s Pancake”, a fixture on the menu and a guest favorite!
Chef Michael began his culinary career in high school, making bagels before his classes and working various restaurant jobs. He fell in love with the fast-paced environment and team mentality. Before acquiring the 1754 House, he was Executive Chef at the Copper Grouse in Manchester, VT until June 2019. Prior to the Copper Grouse, he was Executive Chef at the Beauport Hotel in Gloucester, MA, which he helped open in 2016. He was the Executive Chef at the Cohasset Harbor Resort in Cohasset, MA and spent time in Portland, ME, where he opened the Westin Portland Harborview Hotel. Earlier in his career, Chef Michael spent five years at The Equinox, a Luxury Collection Golf Resort & Spa in Manchester, VT.
When not at the 1754 House, Chef Michael spends time with son Anderson and his wife Hannah. You may see Anderson in the lobby welcoming guests or working from his makeshift o?ce! You may also ?nd Hannah helping out at the inn, perfecting the décor or lending a hand wherever needed.
“This is an exciting adventure for me, my family, and the 1754 team,” says Chef Michael. “To own and operate the inn, restaurant and tavern, is a dream come true. I am looking forward to meeting our guests, and contributing to their enjoyment of local cuisine and life’s celebrations.”
JOHN BOURDEAU / CHEF – OWNER
COORDINATING CHEF
Sparrow Bar & Restaurant
31 Bank St
New Milford, CT
860-799-7111
www.sparrowbyjb.com
Ever since John Bourdeau was 8 or 9 years old, he wanted to be a chef and run his own restaurant. He would read food magazines like Gourmet, and lots of cookbooks, learning as much as he could. Growing up on a farm in Woodbury, helping his parents raise cattle and other animals, he understood how important it was to begin cooking with food from the source. (Happening in the Hills, July 2016).
Locals will remember John as the Chef/Owner of the highly regarded Main Street Grill in Watertown, which opened in 2012. In Connecticut Food and Farm magazine’s summer 2017 edition Hilary Adorno writes: “In 2012 John opened Main Street Grill, which I considered to be one of the ?nest restaurants in Litch?eld County…..” While wowing patrons at Main Street Grill, John’s extensive experience and interest in the food and wine industry led to new opportunities. He became co-owner of Highland Brass Company in Waterbury, and in 2016, opened a new wine bar called The Owl in the historic village of New Preston. The Owl quickly became the ‘in place to be’ according to Happening in the Hills. To the disappointment of Main Street Grill fans, John made the decision to close the restaurant in order to focus on, The Owl.
Seven years after opening the highly successful, The Owl, John has once again set out on a new adventure with his latest restaurant! Sparrow Bar & Restaurant located in New Milford opened in November of 2023. Sparrow offers dishes ranging from ramen and Korean fried chicken bao buns to tacos, mushroom bibimbap, flank steak skewers, paella and more. John said the idea behind the menu is to create a communal dining experience where people can come into the restaurant as a group and share dishes.
DENNIS DEBELLIS / CHEF – OWNER
John’s Cafe
693 Main Street South
Woodbury, CT
203-263-0188
www.johnscafe.com
Growing up in New Milford, Connecticut, Chef DeBellis remembers fondly waking up to the aromas of his mother’s cooking, and helping to prep the food the night before Thanksgivings. “Thanksgivings were huge in my house and still are; no presents, just food!”(Unlocking Litchfield, 2017).
With his passion for food and cooking firmly in place, Chef DeBellis graduated from the Culinary Institute of America in 1994. “I worked for three years at the Mayflower Inn in Washington back in its heyday when it first started earning its 5 stars, 5 diamonds, and Relais & Chateaux status.” It was at the Mayflower where he learned from Chefs John Farnsworth and Chris Freeman standards that he still practices today. In 1998, Chef DeBellis was the opening sous chef for the Lakeview Inn on Lake Waramaug. The Inn was owned by Dorothy and Doug Hamilton, also owners of the French Culinary Institute in SoHo, where Chef DeBellis studied bread baking.
In 2000, Chef DeBellis began working at John’s Café. After 15 years as the chef, he made it his own. Of Dennis DeBellis and John’s Café, John Torsiello of the Register Citizen writes: “His eyes dance when he talks about his passion for cooking and managing a bistro-style restaurant in an area that has a discerning audience. ‘This is what I think about morning, noon and night’, says DeBellis. ..He has made changes at the popular dining establishment, as well as to its menu, attracting a loyal following among area foodies.“
Chef DeBellis has left his own mark on John’s Café, transforming it into one of the most respected restaurants in town. “It’s been known for its pasta dishes, made fresh, such as the Sunday Gravy Rigatoni, with meatballs and Italian sausage. No change there. It now serves mainly local dishes on a pared-down menu. “We enjoy making your meal just the way you like it…. Creating a dish, cooking it, having someone enjoy it, that’s what I live for.” (Unlocking Litchfield, Sept. 2016).
MATHEW DELONGIS / EXECUTIVE CHEF
Marketplace Kitchen & Bar
641 Main Street South
Woodbury, CT
203-586-1215
www.marketplacekitchenbar.com
Meet Chef Matthew Delongis, an accomplished Corporate Executive Chef with over 20 years of experience in the culinary industry. Known for their innovative approach to cuisine and strong leadership skills, Chef Delongis has consistently driven culinary excellence across multiple locations for Market Hospitality Group, a leading hospitality group in Connecticut.
He developed his passion for culinary arts when he was a kid watching the food network and helping his grandmother cook Sunday dinners. Graduating from the Culinary Institute of America in 2004, Chef Delongis worked in many restaurants from fine dining to fast casual throughout his career including working under famed chef Jean-Georges Vongerichten before joining MHG. His commitment to quality and creativity caught the attention of industry leaders, leading to a position as Executive Chef at MHG.
In his role as Corporate Executive Chef at MHG Chef Delongis oversees the culinary operations for 8 restaurants across Connecticut. He is responsible for menu development, ensuring consistency and quality across all locations, and leading a team of chefs in implementing the company’s vision.
A passionate advocate for sustainable and locally sourced ingredients, Chef Delongis has implemented farm-to-table initiatives across the company’s operations, enhancing the dining experience while supporting local farmers. Their innovative menus reflect a deep understanding of global flavors, blending tradition with modern culinary techniques.
When not in the kitchen, Chef Delongis enjoys spending time with his beloved wife and three children, which inspire him every day!
DANIEL LESTRUD CEC, CCE, MAIT / HOSPITALITY PROGRAM COORDINATOR
CT State Naugatuck
450 Chase Parkway
Waterbury, CT
Chef Daniel Lestrud CEC, CCE, MAIT, is the program coordinator for CT State Naugatuck Hospitality Department in Waterbury CT. A Navy Reserve Veteran and Graduate of the CIA, Chef Lestrud has spent the last 30 years cooking in New England. An award-winning chef having experience in restaurants, yacht clubs, country clubs, and corporate dining, they have been able to bring that experience teaching as a certified high school teacher for both the CT TECH high schools and local comprehensive high schools.
With the goal of developing a comprehensive Culinary Arts program in Waterbury at CT STATE Naugatuck, Chef Lestrud has dedicated themselves to curating a wide range of collaborators to contribute and highlight local resources
ASHLEY NELSON / COOKIE ARTIST – OWNER
Sweet Nelsons Cookie & Sweet Shop
3 Flanders Rd
Bethlehem, CT
203-586-1415
www.sweetnelsons.com
Ashley Nelson is a Mom of 4 who took her love of making sweets for her kid’s birthday parties and turned it into Sweet Nelson’s Custom Cookie and Sweet Shop in Bethlehem. Sweet Nelsons started as a little Cottage Food Operation at her home in Woodbury but quickly outgrew the family’s kitchen. The sweet shop has shelves filled with chocolate confections, fudge, sweet and sour candy and cookies. Each week, 6 flavors of gourmet cookies are freshly made along with hand decorated sugar cookies.
In her June 2021 article, Marie Magoch states, “Sweet Nelson’s is where you can pick up your own cookie order that will make that sweet tooth happy and leave you craving more.” She goes on to say that “each of the intricate artistic designs makes each cookie into its own unique piece of artwork which is as delightful to look at as they are to eat.” The reviews on social media are equally impressive! One recent reviewer writing, “Everything you get from Sweet Nelsons is amazing. You will not be disappointed. Cookies are perfect and taste like heaven!”
CLARK NEUGOLD / CHEF – OWNER
Marygolds on Main
19 Main St
Newtown, CT
203-491-2998
marygoldsonmain.com
Clark Neugold has been a chef for over a decade, working all over the country from Connecticut, to Hawaii to Charleston. He has a vast range of expertise in many areas of the culinary world. He helped plan, open, and cook for many successful restaurants over the years. Starting with Connecticut’s very successful authentic wood fired pizza, Stanziato’s. Clark moved to Hawaii in 2010 to attend culinary school, which he graduated from in 2012, at the top of his class. Immediately upon graduation, he began working with world renowned Chef LeeAnne Wong, helping to build, develop the menu and perform as her sous chef at the now famous KoKo Head Cafe in Honolulu. He learned the ins and outs of Pacific-Asian cuisine, island style brunch and how to prepare fresh, local seafood. While on Oahu, he also helped open Tropics Tap House where he created and designed their menu as their Executive Chef as well as becoming head baker for Hawaiian Cheesecake Company, offering delicious, tropical Hawaiian inspired Cheesecake to the island.
Moving to Charleston in December 2015, Clark quickly became a part of the huge culinary scene. The first week in Charleston he landed a job working for Sean Brock’s Minero. There he learned the art of authentic Mexican cuisine. After a few months there, he was offered the Sous Chef position at Bill Murray’s new restaurant. Harold’s Cabin was where he was fortunate enough to spend several months focusing on the true preparation of fresh, local food. With access to a rooftop garden and working with several local farms, the idea of a vegetable driven menu was put into place. Clark was part of the opening team for the highly anticipated “Scott’s BBQ”, working under world renown “BBQ master” Rodney Scott.
After traveling around the country, Clark and his wife Kate, returned to Connecticut and reopened the Foundry Kitchen & Tavern in Sandy Hook as its new owners on April 3, 2017. They have kept the original feel of the Foundry and continue to provide fresh, unique food and handcrafted, local cocktails and spirits. Recently, Clark and Kate have opened Marygold’s on Main in Newtown and Good Old Days Pizzeria & Den also in Newtown.
DENIS NIEZ – OWNER/PASTRY CHEF
Ovens of France
660 Main Street South
Woodbury, CT
203-263-2540
http://www.ovensoffrancect.mymobisite.us
A native Frenchman, who came to the United States in 1986, Denis Niez is a master baker and, lucky for those of us in Woodbury and the surrounding community, owner of Ovens of France Bakery. A staple in Woodbury for over 20 years, Ovens of France is known for hand-made croissants and myriad other delectable pastries. In a 2014 article in the Hartford Courant, Frank Cohen wrote what locals already know: “Folks who live in Woodbury, or even near it, have plenty to be thankful for, given the bucolic setting and interesting restaurants and other businesses to patronize. At the north end of Sherman Village Shopping Center…. Ovens of France has been soldiering on for years, spreading good will and gustatory delight throughout the community. Owned by Denis Niez, Ovens of France is one of Connecticut’s better French bakeries. Unlike some bake shops, which maintain frustratingly limited hours, Ovens of France is open seven days a week starting at 6 a.m. … That makes it a great breakfast stop on the way to work, a fun lunch spot, or even a place to stop in and pick up something for dinner or dessert.”“Ovens of France offers more than just pastries. There are freshly baked breads and artisan jams and jellies. There’s good coffee, as well as espresso and cappuccino. There are hot soups and quiches. There are French cheeses, gelati, sorbetti, even biscotti. But oh, the pastries!.. Not to be missed.”
CARLOS PEREZ / EXECUTIVE CHEF
@ the Corner Restaurant & Pub
3 West Street
Litchfield, CT
203-491-2030
atthecorner.com
Chef Carlos Perez trained at the French Culinary Institute, then worked at top New York restaurants before returning home to Connecticut. In 2006 Perez opened La Palette Bakery in Watertown. He operated it for 13 years, while also working as an executive chef. His vast experience includes Corporate Executive Pastry Chef Mill Restaurant Group from October 2014 to January 2016, Executive Chef West Street Grill from January 2016 to July 2017 and Executive Chef 4 Eat & Drink from February 2018 until he joined @ the Corner in early 2020 as Executive Chef.
His cuisine is described as sustainable farm-to-table cooking, paired with modern influence, playing off flavors both sweet and savory. According to Jessica Ryan of CT Bites in her July 2020 article, “What Perez prepares isn’t just food; it is art. It is art in every sense of the word. Chef’s creations are as wonderful to the eye as they are to the nose as they are to the mouth. He pairs flavors and textures that few would imagine or dare. Don’t let this classically trained chef fool you, his flavors and combinations are anything but conventional. He is fresh and vibrant. The French Culinary Institute graduate has an inherent intuition and talent that simply can’t be taught.”
@ The Corner won Restaurant of the Year, West Region at the 2021 CRAzies Awards, presented by the Connecticut Restaurant Association, and nominated again for Best Restaurant Litchfield County in 2023.
CHRIS PROSPERI / CHEF – CO-OWNER
Metro Bis
690 Hopmeadow St
Simsbury, CT 06070
860-651-1908
www.metrobis.com
If you haven’t had the pleasure of visiting Metro Bis yet, you may know Chef Prosperi as a Hartford Courant recipe columnist, a weekly chef on NBC 30, television host of “New England Cuisine” and/or as weekly senior contributor on “The Faith Middleton Food Schmooze®” on WNPR. The New York Times declares “…Prosperi is a technical master, an original American chef whose restaurant is worth traveling for” and the Zagat Survey has ranked Metro Bis, located in the Joseph Ensign House in the heart of Simsbury, in the top five in the state for American food. Chef Prosperi embraces the local farm-to-table concept with enthusiasm and creativity, visiting local farms and naming them on the menu. You’re likely to find Asian influences on the menu as well as the tried-and-true. One reviewer wrote: “The Asian Tuna and sparkled with freshness and the combination was inspired.” “The Gorgonzola-crusted flat iron steak was glorious….”
A graduate of the Culinary Institute of America, Chef Prosperi has culinary roots in Litchfield (West Street Grill) and New Milford (The Bistro). He and his wife, Courtney, opened Metro Bis 21 years ago. The accolades soon followed and continue to this day.
ZACHARY REDIN / CHEF – CO-OWNER
To The Gills
900 Main St
Oakville, CT
860-940-3528
www.tothegillsseafood.com
Zachary Redin is a chef and fishmonger with 15 years of experience in restaurants and fish markets. He graduated from the Institute of Culinary Education with honors in degrees of Culinary Art, Management, and Baking and Pastry Arts. His love of seafood stems from yearly trips to Rhode Island. This has led him to work at The Restaurant at Rowayton Seafood and Fjord Fish Market.
Zachary’s passion for seafood and a curiosity to try new foods led him to start his mobile fish market, To The Gills, and most recently settled into a storefront. As Chief Fish Officer he has an eye on quality, freshness, seafood trends and is always looking for something with a little wow factor.
To The Gills brings fresh hand cut seafood to Litchfield County, CT, from shellfish to whole fish, the sea’s the limit!
CALIN SAUVRON / CULINARY DIRECTOR – EXECUTIVE CHEF
Vyne Restaurant & Bar
1365 Whittemore Rd
Middlebury, CT
203-518-4000
www.vynerestaurant.com
Born in Bristol Ct. and raised in Watertown, Executive Assistant Culinary Director, Calin Sauvron specializes in unique food pairing and dishes with beautiful aesthetic appeal. Getting her start at the acclaimed original Carmen Anthony’s in Waterbury Calin quickly moved up the ranks within the company. She then took a position at the very popular At The Corner in Litchfield, eventually becoming executive chef. Calin then assisted building the Note Restaurant Group in Bethel Ct which includes Note Kitchen and Bar, Notch 8 Bar and Grill and Fat Tony’s Deli and Pizzeria eventually becoming part owner of Notch 8. She also has beer brewing experience with Reverie Brewing in Newtown Ct. In 2020 Calin beat out three other chefs to become a winner on the very popular Food Network show Chopped!!
Calins eye for creative, inventive cuisine and her penchant for creating deep rich flavors makes her an amazing addition to help push Vyne Restaurant Group into a very exciting future. We’re looking forward to her take on Chef’s Tasting Menus, out of the box specials and will have a big hand in moving forward our Brewing and Cocktail programs. She is the final piece in making the Vyne Restaurant Group a true destination restaurant experience.
KATE TRUINI-REDIN / OWNER
New Curds on the Block
900 Main St (Rte 73)
Oakville, CT
203-318-4520
www.newcurdsontheblock.com
Kate is the owner of New Curds on the Block cheese shop in Oakville, CT. She found her way to cheese-mongering through an interest in fermentation, real food, and local food systems.
Kate received her BA in Interdisciplinary Art from Alfred University and went on to earn a Masters in Food Studies from the American University of Rome, during which time she studied the intersection of food and art in rural communities. She has mongered behind the counters at Greenwich Cheese Company and Saxelby Cheesemongers where she first learned how to care for cheese, and took an interest in American artisan cheesemakers. Kate started the business as a mobile monger at farmer’s markets and fairs, and opened a storefront with her husband Zack, a fishmonger, in November 2021.
“Kate is an expert in area cheese making and local dairies. Through her business, her new retail space, and her educational appearances, she supports regional agriculture and access to and appreciation of the best available cheese and dairy products.” – Osher Life Long Learning Institute, UCONN Waterbury
