About Chef Brent Hazelbaker
In 2000, at the age of 19, Brent Hazelbaker enrolled at Le Cordon Bleu in Scottsdale, AZ. His first job was at Scarolles Bistro in Mesa, AZ, where he worked seven days a week while attending school. 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 and his wife moved to Philadelphia, where he was a consultant for catering businesses before being hired as a Sous Chef for STARR-Restaurants. After years of working in Philadelphia restaurants, Brent and his family moved to Portsmouth, NH to be the Executive Chef of The Green Monkey. From there, he accepted a position with 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.