Ted Fondulas started his restaurant career at age 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 pursued a literature career. After trips to Europe wandering through some grand kitchens in France and Italy, his interest in food is reignited.  He then works in New York and California hotels and restaurants, 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, opened Hemingway’s Restaurant in Killington, Vermont, eventually receiving 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 boatload 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 has a new culinary experience in Vermont, and we are excited to allow everyone to learn how to cook with him in our private cooking classes at The Chef & The Dish.