Restaurants run in Chef Jozef Harrewyn’s blood. Born in Antwerp, Belgium and raised mostly in South Africa, where his family immigrated the year he turned eight, Jozef undertook a three-year culinary apprenticeship with his father at age eighteen and learned the ins and outs of the trade long before then through his family’s restaurant and bakery. Upon the completion of his apprenticeship, Jozef attended culinary school in Antwerp and Versailles, graduated with a specialization in Garde Manger, Pastry and Baking and headed to Canada, where he worked with the Four Season Hotel group as executive pastry chef. Four years later, in 1983 he returned to South Africa, where he contributed to his family’s expanded business and competed in the 1984 World Culinary Olympics at the IKA in Frankfurt, Germany, on the South Africa team. All the while, Jozef stayed in touch with his former colleagues. It turns out, with good reason. In 1988, The Four Seasons brought him; his wife, Pam; and their sons to the States.
Jozef's business partner, Scott Sorrell came on board in 2007 having returned to his native Vermont after living in Hawaii for ten years. Scott grew up in Jericho, attended MMU and graduated from New England Culinary Institute. Culinary internships took him to Key West, FL and later to the Big Island of Hawaii. Here he fell in love with the beauty of the islands and worked in numerous chef capacities at several different 5 star resorts earning recognition and culinary awards. He eventually joined the Grand Wailea Resort in Maui as restaurant chef of their popular signature dining establishment, the Humuhumunukunukuapua (named after the state of Hawaii) and more easily referred to as the Humu Humu. Scott met his wife , Shandy in Hawaii and they have a 6 year old son, Henry and are expecting their second child in 2012. He and his family reside in the village of Essex Junction.
Ten years ago, I became fascinated with the art of pastries and baking while waitressing at Chefs Corner,Williston Vermont. Spurred by my new found culinary interest, I attended The Essex Technical School in my senior year of High School. Upon High School Graduation, I apprenticed under accomplished Chef Jozef Harrewyn at Chef’s Corner. Wanting to advance my culinary career, I received both an Associate and Bachelor’s degree at the prestigious Culinary Institute of America in Hyde Park, New York. While attending the Culinary Institute, I gained experience and knowledge working at The Ritz Carlton in Palm Beach Florida. Among a long intensive food and wine Seminar in the Southern coast of California adds to my growing and diverse culinary experiences. In 2007, I returned home to Vermont and proudly accepted the Executive Pastry Chef Position at ChefsCorner,Williston. In July of 2011, I became a junior Partner with Chefs Corner, which allows me full responsibility in all departments of the business.
After completing a tour of duty in the army in 1989 I worked warehouses doing shipping and receiving for 12 years. In 2001 I entered the New England culinary institute and graduated in 2003. Since graduation I have held a number of jobs in the culinary world including fine dining, baking, running a cafeteria and even working as a teaching assistant at N.E.C.I., where I eventually taught my own class as an instructor. I started working at Chefs Corner in 2007. I am married to my wonderful wife TJ and Have 3 beautiful kids Savanna, John and Kendall. On 7/7/11 I became a junior partner at Chefs Corner and I am now fully involved in all aspects of the business