Leaving home at the age of 19, Brent Hazelbaker began his culinary journey at the Scottsdale Culinary Institute, Le Cordon Bleu, in Scottsdale, AZ. After his apprenticeship he stayed in Arizona and soon found work with James Beard Award winner and renowned American Chef Robert McGrath. As exciting new food opportunities became available in California, Brent relocated to Napa Valley where he discovered organic farming and Earth-to-table style cooking. After a short stint back in Arizona, Brent then moved to Philadelphia to do consulting work for small restaurants and catering businesses before being hired as a Sous Chef for STARR-Restaurants, one of the fastest growing multi-concept restaurant companies in the country. Brent and his family have since relocated again and now live Portsmouth, NH where he was the Executive Chef for the Green Monkey restaurant and is now the Executive Chef for the 7th Settlement in Dover, NH where he continues to share his passion for food.