About Chef Brent Hazelbaker
At the age of 19, Brent Hazelbaker enrolled at Le Cordon Bleu in Scottsdale, AZ and shortly after began his first job was at Scarolles Bistro in Mesa, AZ. Two years later, Brent went to work for Chef Michael Chiarello as a Sous Chef at Tra Vigne in St. Helena, CA where he learned about organic farming and Earth-to-table style cooking. In 2007, Brent moved to Philadelphia, where he was a consultant for catering businesses before being hired as a Sous Chef for STARR-Restaurants. Brent eventually relocated to Portsmouth, NH to be the Executive Chef of The Green Monkey and has now settled at the 7th Settlement, a Dover, NH hot spot with a farm to fork approach. As a culinarian, Brent is most happy sharing his knowledge and education to help develop restaurants that will offer local, fresh produce and high quality foods to the community.