We will be adding more presenter bios soon. Please check back often for updates.
Business Development Manager, Black River Produce, Vermont
Sean Buchanan graduated with a B.S. in Environmental Science from Virginia Tech in 1998. He soon ventured out to the mountains of Colorado and found a new passion for regional and seasonal foods. While cooking during a two-year stint in Austin TX, Sean found himself researching and studying the local food movement. After getting married on the coast
of Maine he and his wife settled down in Vermont. Sean began to shape his style of food through simplicity, bold flavors, and seasonality of ingredients. While Executive Chef of the Middlebury Inn Sean wrote and filmed Vermont Public Television’s “Feast in the Making”. The six episode series connected viewers to their local farmers, producers, and chefs. In 2008 Sean became the Executive Chef of Solstice at the brand new Stowe Mountain Lodge. At this luxury hotel Sean proved that farm to hotel can be profitable and that high volume is not a constraint to local foods if you are committed and willing to work one-on-one with produc- ers. Sean currently works for Black River Produce, a local produce and specialty foods
distributor, helping local chefs integrate sustainable ingredients into their menus. He is the food column contributor for the Stowe Reporter and is an advocate for local growers, producers, and small businesses that focus on building Vermont’s agricultural community through its food system. Sean regularly sits on various state and nonprofit panels to help develop new innovations in small-scale agriculture.
Head Burrata Maker at Maplebrook Farm
Domenico Marchitelli came to Maplebrook Farm from the region of Italy where Burrata had its inception with over 25 years of cheese making experience. His Maplebrook burrata was named one of the top five cheeses of 2011 by Food & Wine editor Kristin Donnelley who writes: “Burrata is like the molten chocolate cake of cheese…this Vermont version, made by a Puglian cheesemaker, is as good as it gets.” His technique, background and knowledge define him as "the one" to create this authentic product. Domenico does not believe in sacrificing the old world techniques in his cheesemaking and this is why he feels that Maplebrook Farm is a perfect fit for him.