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Monica Lamay is a New England Culinary Institute
graduate and native Burlington, Vermonter. In the past 18 years of extensive
travel and working in the finest of restaurants she has gained a broad
knowledge of fine foods and wines.
Monica spent time working at the Museum of Fine Arts, Rialto and St.
Botolph Club in Boston before moving to California. There she was the Executive
Sous-Chef for a catering company which created menu’s for some of the largest
food and wine events in Northern California.
She also spent time as the Sous-Chef at Brannon’s in Calistoga, a
well-established restaurant in Napa Valley.
Upon her return to Vermont Monica
was hired as Executive Chef of Leunig's Bistro. “I’ve always known I would open
my own restaurant, I was just waiting for the right fit. So after 3 ½ years at
Leunig’s, when the Blue Seal opened up, I jumped at the opportunity to buy. It
is a small enough place that I can run all aspects of the business including
what I love most, creating meals for people."
Monica has been implementing the knowledge she gained over the years to
create innovative seasonal menu’s combining Vermont local farm products with a
Californian and French twist.
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