Meet Our Award-Winning Chefs
Our Chefs take home a medal in every culinary competition they enter!
Come taste what all the fuss is about. We are so fortunate to have these Chefs in our kitchen!
Our Chefs are never more than a phone call away. Let Them create the perfect meal for your next dinner or event. Call 603-225-6840 and ask to speak with our Café.
Executive Chef Scott Jones
Executive Chef Scott Jones grew up on a small farm located in Boscawen. It was there a love of fresh produce and farm-raised meats began. He spent much of his time in the outdoors both hunting and fishing. This allowed him to gain an appreciation for food in its purest sense. To further his knowledge of culinary arts he pursued an education at Johnson and Wales University and received his degree in 2000. After graduating he held several positions in Arizona and New Hampshire that allowed him to further sharpen his skills. In Arizona, he prepared 5-star cuisine using local indigenous foods such as prickly pear cactus and a variety of fresh chilies. When Chef Scott returned to his home state, he continued his exploration of fine food, but with a New England twist such as sautéed wild fiddleheads, feather-back mushrooms, and fresh halibut with a light basil tomato sauce and gnocchi. Prior to coming to the Co-op in 2013, he worked closely with New Hampshire Motor Speedway as the Executive Sous Chef providing premium food for suite-holders and VIP guests. He’s thrilled to be part of a vital kitchen in the community that works extensively with local farmers to provide fresh, unique options for lunch, dinner, and catering. You can reach Chef Scott at email@example.com or 603-225-6840.
Chef John Riccelli
Chef John, won’t say exactly how long he’s been a Chef. Suffice to say, it’s been more than 30 years. After receiving his culinary degree at Johnson and Wales in 1981, he owned his own grocery store and ran a number of kitchens with crews as large as 30. Chef John loves to work with seafood; he feels that it’s the most versatile and allows him the most creativity. He enjoys working at the Co-op because of the constant feedback from customers – something Chefs don’t often get in traditional kitchens.
Chef Kevin Audet
Chef Kevin came to the Co-op as one of our Sous Chefs a few years ago, shortly after deciding to become vegetarian. It started off as a way to impress his girlfriend (“I also felt kind of bad for the animals,” he admits), but it’s served us well as he’s taken on most of the veg meals on the Hot Bar. He’s expanded his own palate alongside that of our customers – assisted in part by the recipe suggestions and feedback from our veg customers as well as a trip to work in the Kripalu kitchen in the Berkshiers. He really enjoys working with new spices and unusual flavor combinations. Things worked out well with the girlfriend, too – they just got married last summer!
Executive Pastry Chef Elaine Speer
Elaine became the Co-op’s Executive Pastry Chef in 2013 with an already-impressive background in pastry and holistic health. She’s worked in Boston and Chicago as a pastry chef, serving high-profile clientele including President Bush, President Obama, and Oprah. She’s traveled Europe extensively and lived in the Chianti region of Italy studying food while learning how to cook and bake breads. Shortly before coming to the Co-op, Elaine was a pastry chef at CR Sparks and The Hanover Street Chophouse in Manchester. Perhaps most importantly, she understands and lives an organic, holistic lifestyle. “I have a passion for food, gardening, and ceramics. I have my own organic garden, and do all my own canning.” says Elaine. She has been a vegetarian for over 25 years and is the mastermind behind several of our delicious flourless, vegan, and low-sugar desserts. In her down time, Elaine and her mother created a ceramics business, Gnarly Knoll Mushrooms. Together they hand form and glaze ceramic mushrooms as funky yard art. If you have any questions about vegetarian diets, Elaine is your go-to-girl at the Co-op. She loves to share ideas and recipes, or just help you find delicious vegetarian products available at the Co-op.
Pastry Chef Donna Love
In spite of her degree in Medical Technology, Donna was destined for the world of pastry. She grew up with a background in restaurant and pastry shops and taught herself the art of gourmet pastries when her husband designated her as the baker in the duo’s Sweetwater Inn restaurant in Moultonboro during the ’80s. “I have a knack for picking out and tweeking recipes to find the perfect combination,” she says. Customers were blown away by her sweet treats, and the couple later opened Love’s Quay in Wolfeboro and a pastry shop called Love Bites. She joined the Co-op pastry team in 2009 with a focus on our specialty desserts, cakes, and tarts. Her favorites here at the Co-op are the White Chocolate Creme Brulee and Almond Ecstasy Tart. “People don’t think of the Co-op for cakes, but they will!” she says, referencing the recent renovation and bakery expansion. She’s glad to leave the stress of business ownership behind, working with a supportive team, and having the freedom to create whatever desserts strike her fancy for our shelves.