Featured in Esquire; Discovery Channel, Great Chefs of the East; Condé Nast Traveller; and in Food & Wine as owner of one of the Top 25 Restaurants in the US.
Ted Fondulas started his restaurant career at the age of five--frying baloney and cooking minute rice on the radiator! After these early years hanging out in the kitchens of his grandmother and restaurateur grandfather, Ted pursues a career in literature; and after trips to Europe wandering through some grand kitchens in France and Italy his interest in food is reignited. He then works in hotels and restaurants in New York and California, eventually settling in New England as part of the back-to-the-land movement in the early seventies.
In 1982 Ted and his wife, Linda, open Hemingway’s Restaurant in Killington, Vermont which eventually receives critical acclaim. Chef Ted’s trailblazing dedication to using local ingredients paves the road for Vermont’s eventual farm to table movement. In addition to receiving Four-Star and Four-Diamond travel guide honors for many consecutive (a boat load of?) years, the Robert Mondavi Culinary Award of Excellence, is presented to Chef Ted who is among other culinary luminaries including Charlie Trotter, Thomas Keller, Todd English, and Daniel Boulud.
Chef Ted Fondulas now owns a new culinary experience in Vermont and we are excited to bring everyone an opportunity to learn how to cook with him in our own private cooking classes at The Chef & The Dish.
Chef Ted
ABOUT
Lives In:
New England, United States
Favorite Restaurant: It depends on my mood, but it varies between The Grange at Hill Farm in Arlington Vermont, Silver Fork in Manchester Vermont, Arriana in Lyme, New Hampshire, Mr. Tuna, in Portland, Maine
Accolades: Featured in Esquire; Discovery Channel, Great Chefs of the East; Condé Nast Traveller; and in Food & Wine as owner of one of the Top 25 Restaurants in the US.
Favorite Ingredient: Oil, and how each serves a different purpose
Kitchen Must Have: Food Processor and my Serrated knife
Fun Fact: I love to cross country ski, hike and mushroom forage. I also volunteer for Meals on Wheels, collect art, grow herbs and vegetables, and finally - I gopher for my wife's wedding events. Ha!
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