Ian Boden
As a child food played a large roll in Chef Ian Boden’s life.  With an early fascination fostered by his parents Chef Boden took his first step in to the restaurant business with Chef Marc Fusilier who became a member of an exclusive group of only 40 French born chefs living in the United States called Maitre de Culinar de France (Master of French Cuisine).   While working with Chef Fusilier, Chef Boden had the privilege of assisting in the 100th Escoffier Anniversary Dinner, which is held every 50 years. 

After spending four years with Chef Fusilier Chef Boden attended New England Culinary Institute in Montpelier Vermont and received an Associates Degree in Culinary Arts.  While attending NECI Chef Boden interned with yet another MCF, Chef Alain Lecomte at Prince Michel Winery.

After culinary school Chef Boden moved to New York City to work with Chef Philippe Bertineau and Francois Payard at Payard Patisserie & Bistro on the Upper East Side of Manhattan.  In his time there Payard received a two star review from the then New York Times food critic and now editor of Gourmet Magazine Ruth Reichel.  Next Chef Boden moved on to Judson Grill in midtown Manhattan to work with Bill Telepan where his love for fresh local and seasonal produce and meats got it’s start.  Judson Grill was also awarded a wonderful review form Ruth Reichel of the New York Times once again, but this time it was three stars. 

After a brief hiatus from cooking to travel and enjoy New York, Chef Boden dove back in and landed his first chefs job at age 25 at a struggling restaurant on the Lower East Side of Manhattan.  After a short stint chef Boden was quickly offered another job at Carne Restaurant an upscale steak house on the Upper West Side of Manhattan. Even though he is no longer there some of his menu items remain. 

Most recently Chef Boden was the Executive Chef of Home Restaurant, a New York institution in Greenwich Village.  This is where Chef Boden was able to spread his wings and really dive into what it means to be a chef.  During his time at Home, chef Boden was able to develop long-term relationships with local farmers.  He was also invited to participate in several events such as Share Our Strengths, Taste of a Nation, New York Farm Day, Meet the Chefs, among others.  Chef Boden was also invited to host an event at The James Beard house were he served a sold out 9 course menu and received rave reviews.

Chef Boden has also been seen in publications such as Atlantic Monthly, The New York Post, The New York Times and Time Out New York among others.

After ten years in New York City, Chef Boden Could not be happier to be back in his home state of Virginia.  With the opening of The Staunton Grocery, Chef Boden has managed to work closely with local farms to create his ever changing menu that features local grass fed beef, heritage pork, organic free range chickens and artesian breads and cheese.  His long-term goal is to source all raw ingredients form the beautiful Shenandoah Valley. He looks forward to sharing the bounty of the valley with you.

Megan Hall

Meg Hall developed her interest in all things related to food in her family’s home garden. In the seventies, her family found themselves near the beginning of what was to become a burgeoning movement toward real food. Unknown to Meg, American artisan cheese was growing up too, just as she was.
     
After receiving her bachelor’s degree in Creative Writing from Eckerd College, Meg went to New Orleans to explore her real passion—food and wine. She worked at Susan Spicer’s Bayona in the French Quarter. It was there that she was exposed to the finer points of local flavor and fine dining execution. At an offshoot of Bayona, a wine bar called Vino!Vino!, she met Chef John Folse of Bittersweet Plantation Dairy. She traces the moment when the new American cheese took hold of her imagination to the day the Chef walked in, unexpectedly bringing along a basket of his hand-made cheeses. Its hold remains.
     
      She is a member of the American Cheese Society and has attended its conferences and professional development seminars. She completed the coursework of the Master’s Cheese Class at the New York City’s Artisanal Cheese Center.
     
      She left New Orleans in 2001 to open her own restaurant. Her cheese counter featured a variety of cheeses, but American artisan cheeses predominated.
     
      Following her husband’s career, she moved to Virginia in 2005. Here, she initiated three restaurant cheese programs.
     
      In 2009, she began her own business called Cheese to You. Cheese to You brings artisan cheeses to the Shenandoah Valley. A new partnership of Cheese to You and the Staunton Grocery brings her cheeses to the discerning patrons of Staunton’s finest restaurant.

Christopher Croxton

General Manager Christopher Croxton discovered his love of fresh, local food at an early age. Growing up on the Outer Banks of North Carolina, he spent many days and nights fishing either the surf or the deep sea and returning with food for friends and family. He still spends some summer days fishing or foraging for scallops, clams and oysters.

As a young man, he had the privilege of working for an array of acclaimed chefs in the New Orleans area, most notably internationally recognized Chef John Folse and Company. He has 13 years of experience in restaurant operations.

Christopher also had the opportunity to train under Sommelier Marc Sauter in one of Virginia Beach’s most prestigious restaurants where he further developed his knowledge and passion for fine wines and upscale, local cuisine. He is currently studying for the first level test in the Court of Master Sommeliers and is an MBA Candidate at James Madison University.