Chef Will Dodson grew up in St. Louis MO, and has been inspired when cooking since he was a boy. Dodson began his professional training at Metropolitan College with the head of the Boston University culinary program. An honors graduate of Culinary Institute of America, awarded top 10 student, he moved on to own and operate two award winning restaurants in San Francisco, one of which voted top 10 restaurant by the Examiner. 25 years ago, he moved across the country for a more connected way of life to Barnard, VT where he incorporated his love for freshly prepared cuisine and local foraged grown food. Barnard Inn voted Best Vermont Restaurant msn.com 2015.

“Food should taste good and ingredients respected and raised with care. Food always tastes better the fresher it is, and many ingredients in your cuisine are procured for you here in our gardens or by our local farmers and foragers. The flavors must be distinct and dishes approachable and satisfying. Earthy, seasonal and local flavors are always in rotation, and I love comfort food and cuisine that celebrates nostalgic flavor components and warms the soul. I have been gluten free for ten years and am happy to offer gluten free options or alternatives at every meal.”

– Chef Will

Corinna grew up in Queens, NY and has been inspired by people and culture her whole life.  She has an MEd with a focus on administration and leadership. Corinna has worked with children and adults her whole life, as well as run many small businesses, and has transitioned into a restauranteur.  After blending her family with Chef Will, they decided to share their spirit of running a small business  and working for family and community. Corinna shares her passion for connection and people through her work as the events coordinator and social media outreach, as well as managing all front of house staff and responsibilities.