A funny thing happened while remodeling the Brushmill. A group of colleagues became friends and then grew into a family. Below is a little information for you to get to know our family.
Raised in San Diego, Jason came to the Northeast to attend Providence College, where he received his bachelor’s degree in history. While attending PC, Jason met his wife and settled in Connecticut after graduating. Jason’s love of fine food and drink was instilled early on from his parents, as it was very common to find them kicking it up a notch while watching classic Food Network star Emeril Lagasse. Jason found his way into the kitchen at a family-owned pizzeria, Bellesario’s, and fell in love with the industry, even when he was up to his elbows in dishes. He has since spent the better part of two decades at the heart of the food industry, operating both corporate and family-owned establishments. He is excited to have the opportunity to share his passion and vision with the community by bringing you The Brushmill By The Waterfall.
DIRECTOR OF OPERATIONS
Aaron is a native of New York City. He fell in love with working in the restaurant industry over 20 years ago. He believes that an ability to place people first, be innovative, and create fun and positive environments has been what has led to having consistently exceptional results throughout his career. He enjoys watching and participating in various sports as well as anything involving his family, especially his two sons!
Chef Joseph Roberto, a Deep River native, has been in the culinary field for more than 13 years. Following graduation from Lincoln Culinary Institute in 2008, he began his career at Sage in Chester which is now the Brushmill. “I’m back where I started,” he likes to say! After working his way from making salads to learning the other stations in the kitchen, he then moved to restaurant L&E. There he was the Sous Chef working side by side with Chef Everett Reid learning the classic ways of French cooking. While at L&E, he helped open The Good Elephant, taking his knowledge of Vietnamese cuisine and applying it with French techniques. He eventually took the position of Executive Chef and owned the business before closing in 2017. Chef Joe then had the opportunity to move to Grano Arso as the Sous Chef working his way up to the position of Chef de Cuisine. In 2019, alongside Chef Joel Gargano, they were named Best Restaurant in Connecticut by the Connecticut Restaurant Association. Chef Joe brings his knowledge of many cuisines and techniques to the Brushmill by the Waterfall. He is a firm believer in cooking local and sourcing everything, from produce to proteins, from local farms. He looks forward to realizing his vision and creating delicious meals for you to enjoy. We are very excited to have him as a part of the Brushmill family!
CHEF DE CUISINE
With inauspicious beginnings as a sandwich artist, Adam came to cooking a little later than most. He took it upon himself to push hard once he found cooking, sacrificing financial stability and romance to excel at his craft. After a stint at Noma, Adam enjoyed fruitful positions under James Lynn at Craftsteak, Tyler Anderson at Millwright’s and Chris Eddy at Winvian. After a brief hiatus, Adam dove deep into high-end private catering, working with lauded chef Jason Hook as Chef de Cuisine, running events all over Southeastern PA. Subsequently, Adam helmed the kitchens at Zoetropolis as opening Chef de Cuisine which exploded as part of Lancaster’s modern dining scene under his direction. Adam returned to Connecticut to work with close friends Joel and Lani Gargano as sous chef in February 2020. We are delighted to welcome Chef Boyd to the Brushmill as opening Chef de Cuisine.
Krysta is a native of Connecticut. Her love for restaurants began 7 years ago when working for Darden Restaurants. Initially just a paycheck, a passion developed for creating experiences for guests that they will undoubtedly remember. Over the years of working in various restaurants, she gained copious amounts of knowledge along with experience working with wines, liquor, and cocktails. She is excited to put that knowledge to use in her new role at The Brushmill!
Has worked and lived in CT his whole 20-plus years in the food and beverage industry. Working at eateries such as Rebeccas in Greenwich and Cafe Routier in Westbrook. Some of his favorite foods to make and eat are sushi, creative salads, and all things farm-to-table. Serve safe certified and has a high standard of cleanliness. Some off-hour activities he enjoys are fishing, hiking, reading, writing, and growing heirloom tomatoes.
Favorite quote, “The quickest cure for selfish jealousy is pure amazement.”
JUNIOR SOUS CHEF
A Glastonbury native with a background in Neuroscience, Mark realized he wanted to be a chef while living and cooking in the Co-Op at Hamilton College. He worked his way from hole-in-the-wall barbecue to upscale dining around his hometown to a pending job in NYC, before CoVid-19 went and ruined everything. In need of a change of pace post-shutdown, he came to Chester to work at Hot French Chix alongside Chef Everett Reid, who put Mark in touch with his former sous chef Joe when HFC closed. Outside the kitchen, Mark spends his time playing guitar, planning his next meal, and bingeing horror movies with his girlfriend and their dogs.