Ian Boden
As a child food played a large role 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.

Kyle Boatright
Kyle Boatright has been captivated with food and beverage from a young age. Having a German mother exposed him to a wide range of international cuisine and allowed for extensive travel throughout Europe resulting in a broad based knowledge of the myriad of food and beverage styles and the underlying cultures that are found on the continent. It also spurred a fascination with food culture that would become the basis for his career endeavors in the years to come.

Kyle Boatright has been in the food and beverage industry professionally for over ten years. Starting as a bartender in the mountain west of the United States, he began his career with the Jackson Lake Lodge in Jackson Hole Wyoming. Building upon this experience led him to the Little Nell Hotel in Aspen, Colorado famous for its hospitality as a recipient of both the Mobile Five Star and AAA Five Diamond awards. This is where he was first exposed to excellence in wine service during the tenure of Wine Director Bobby Stuckey who in 1997 was instrumental in garnering a Grand Award of Excellence from Wine Spectator Magazine for the wine list at the Little Nell's restaurant.

Kyle then returned to his home in Richmond, Virginia and began to learn the wine trade from the retail perspective as the wine buyer for two local food and wine boutiques. After several years, he decided to move to the San Francisco Bay Area arguably the center of wine in the United States. Under the direction of Master Sommelier Larry Stone, he began service at Rubicon restaurant whose award winning wine list is considered to be one of the best in San Francisco. He later became Mr. Stone's assistant, managing day to day operations of the wine program. He was then handpicked by Mr. Stone to be the first to replace him as wine director after 12 years. Kyle has past the first of three levels of the Court of Master Sommelier's examination and is actively studying for the advanced level.

Kyle met Chef Ian Boden after returning to his native state of Virginia and was immediately excited with both his culinary technique and focus on local ingredients. He joined the restaurant during the conceptual stage as the General Manager and Wine Director. He continues to enjoy educating the staff at the Staunton Grocery and sharing the passion of food and wine with its guests.