Originally from Springfield, Massachusetts Chef Michael Voight received his formal culinary training at the prestigious New England Culinary Institute in Montpelier, Vermont in 2011. He worked at the highly acclaimed Radius in downtown Boston (now closed) and The Nomad Hotel’s rising michelin star restaurant in New York City.
After school he moved to Boston and was fortunate to work under Ming Tsia during the opening months of Blue Dragon and later moved to the famous L’espalier. Most recently he has worked as Sous chef at Hartford's On20 and Chef De Cuisine at Vinted Wine Bar in West Hartford’s Blue Back Square.
Lapheris Walters, a Gulf War veteran with the United States Marines is originally from Springfield, Massachusetts where he graduated from Central High School. Upon completion of his Tour of duty he made the choice to relocate to Miami, Florida where he became a part of the Marriott corporation under European chef Tony Pedroza. After a very short time Pedroza saw natural talent in Walters and began mentoring him in all aspects of the kitchen including the art of sculpting ice. Upon his return to the Northeast he began to further develop his skills at some of the areas best kitchens including the Student Prince and the Max Restaurant Group.
Originally from Chicago, Illinois, Yara pursued a degree in Liberal Arts and Science; she was able to travel to New York City where she accepted a position at a well known law firm as a corporate litigation paralegal. Several years later her career landed her in Connecticut where she spent most of her time in the aerospace and defense sector.
After years of corporate administration she decided to pursue her true passion for pastry arts. After the decision to leave the corporate world; Yara's desire for expansion in the restaurant world landed her at the the prestigious French Culinary Institute in New York City where she graduated with distinction in 2015. After graduating from culinary school Yara took on a position at the famous Carlo’s Bakery as baker/ cake designer and most recently was pastry chef at ROIA Restaurant in New Haven, Connecticut.