Monica Lamay is a New England Culinary Institute graduate and native Burlington, Vermonter. Over the last 26 years, she has gained a broad knowledge of fine foods and wines through extensive travel and working in the finest of restaurants. 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.