About Chef Brent Hazelbaker
At the age of 19, Brent enrolled at Le Cordon Bleu in Scottsdale, Arizona. Following graduation, he spent the next 10 years working in various restaurants along the West Coast, including a stint as a sous chef at Tra Vigne in St. Helena, California, under then- executive chef and Food Network star Michael Chiarello. In 2007, Brent moved to Philadelphia where he was a sous chef at Parc and then an executive chef of Zavino Hospitality. With his focus on organic agriculture, farm-to-fork cooking and butchery, Brent eventually relocated to Portsmouth, New Hampshire, to be the executive chef of The Green Monkey and the consulting executive chef for the opening of two Dover, New Hampshire, eateries: 7th Settlement and Earth’s Harvest. Currently, Brent is working as a culinary director for Martingale Wharf, continuing to share his knowledge of horticulture and farming through his passion for cooking.