Chef Susan specializes in upscale comfort food, featuring local ingredients to create fresh, seasonal menus that offer a taste of Vermont. Menus are flexible based on the couple's needs.
My 30 year culinary journey began as a graduate of the New England Culinary Institute in Montpelier and includes working as a chef in the fantastic food cities of New Orleans, Key Largo and Seattle.I returned to Vermont and mastered my skills as Chef at Top Notch Resort on Stowe, Vt. I then worked front-of-the house in many of Vermont's finest restaurants; Hen of the Wood, Michael's on the Hill, Kitchen Table Bistro and Farmhouse Group's Guild Tavern. The food industry has always been a part of my life, as my father owned and operated Pud's Lunch Bar in St. Albans, Vermont for many years. I learned from him the importance of making customers happy with the best quality food available. I am proud to continue this tradition with the LeClair name. My commitment to "buying local" and farm to table goes back over 20 years ago to my time in Seattle.
I am thrilled to have access to wonderful Vermont produce, dairy, meats and other products to create truly unique, fresh and delicious menus for all occasions. Let me share my proven experience, love of food and Vermont heritage to make your event the best it can be.