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1760 Main Street, Quechee, Vermont • 802.295.1470Our Tastemakers
The tastemakers at Simon Pearce Restaurant develop creative menus and wine pairings that strike an inspired balance of forever favorites and exciting debuts. They transform pure, local ingredients into a blend of the familiar and exotic you’ll find only in Quechee, Vermont.
Meet the people behind the scenes, who are here to serve you:
Executive Sous Chef
Inspired by his family, Jonathan began his training early, taking advantage of the culinary work program at his middle school. Since then he has expanded his talents in the food industry, serving over the years as sous chef, head chef, head cheese maker, baker, and executive chef. At Mainolfi’s Bakery, which he owned for two years, he produced 600 loaves of bread and 400 dozen rolls daily. To Jonathan, food is the spice of life and the connection to all cultures.
Jerod’s culinary credits include renowned Denver restaurant Kevin Taylor, where he worked while attending the Colorado Institute of Art’s culinary program. When the opportunity arose, however, he returned to his New England roots, taking the position of General Manager at The New London Inn. In 2006, he opened his own restaurant: Rockwell’s at The Inn, named best new restaurant in New Hampshire that year. Today, he says it is the employees at Simon Pearce and their pride in their work that he especially enjoys.
Wine and Beverage Director, Simon Pearce Restaurant
Keven’s experience in the restaurant industry dates back to high school, when he worked in the kitchens at various ski resorts. It was a good start to a career that would include positions as bartender, innkeeper, dining room manager, and, for a short time, account manager for a small distributor of artisanal wines. This expansive background, combined with trips to Europe, has fueled his passion for his role at Simon Pearce helping guests becoming better acquainted with their wine of choice.
Assistant General Manager
Christine worked her way up through bussing, bartending, and serving to management, learning the importance of all positions in a restaurant and how they affect each guest’s experience. Former Manager and Catering Director of New World Home Cooking, Saugerties, NY, she was also the owner and spice blender at the Lucky Black Cat Spice Company, Woodstock, NY. She’s inspired by the love of food and the part it plays in family gatherings.
We have known about you for years and we are never, ever disappointed. Thank you for the specialness of this place.
— Richard & Helene