Chef Ryan Kennedy was born and raised in New London County, Connecticut. Ryan has spent the last 20 years working in restaurants around the New London area. For the last nine years, he was the head chef at Coffee's Country Market and Fine Catering. Ryan joined Brigaid in August of 2016 and is the Regional Chef of New London.

Chef April Kindt was born and raised in Pennsylvania. After graduating from the Culinary Institute of America in Hyde Park, she spent ten years cooking at several resorts in Phoenix, Arizona before returning to the East coast as an Executive Sous Chef for Newport Restaurant Group in Newport, Rhode Island. April joined Brigaid in August of 2016 and is the Regional Chef in New York City.

Chef Tyler Guerin was born in South Berwick, Maine. Tyler has worked at a number of highly-regarded restaurants in the northeast and most recently worked at Bror in Copenhagen. Tyler first joined Brigaid as a cook at New London High School, he went on to become the Head Chef at Nathan Hale Arts Magnet School from November, 2016 - June, 2018 and is now our first Research and Development Chef.

Raised in Brooklyn, New York, Chef Stephanie Lip graduated with a degree in culinary nutrition from Johnson & Wales University. After serving with FoodCorps in Sells, Arizona, she went on to work as the Culinary Specialist and then Supervisor of Nutrition Services for Monterey Peninsula Unified School District. Stephanie joined Brigaid in January 2018 to become the Head Chef at C.B. Jennings Elementary School.

Growing up in Colchester, Connecticut, Paul developed a keen interest in food and cooking, leading him to pursue a culinary career. He worked at the Willimantic Brewing Company, then as Sous Chef at the Weekapaug Inn in Westerly, Rhode Island. Paul went on to become Food Forager and Director of Culinary Education at Ocean House in Westerly, and eventually joined Brigaid in 2017 as the chef at New London High School.

Alex is a Connecticut native and was raised in West Haven. Having been surrounded by family that were familiar with the restaurant world, he was drawn to being a chef from an early age. A graduate of the Connecticut Culinary Institute, his culinary history includes sauté at Gracies in Providence, RI, chef de partie at at Union League in New Haven, and most recently, sous chef at Penny Lane Pub in Old Saybrook. Alex joined Brigaid in August, 2018 as the Chef at Bennie Dover Jackson Middle School.

Caleb grew up in Willimantic, Connecticut and entered the culinary world at the early age of 14 as prep cook for a local catering company. His first line cook position was taken at 16 where he became interested in the prospect of feeding people on a larger scale and for a greater purpose. He joins us most recently from his position as Rounds Chef at Eataly in Boston, MA and joined Brigaid in August, 2018 as the Chef at Nathan Hale Elementary School.

Raised in Freeport, Maine, Katie Turner studied nutrition and dietetics at the University of Maine. Following her graduation she joined FoodCorps, working in the Child Nutrition Program in New London, Connecticut. She taught nutrition, cooking, and gardening to students from elementary up through high school. Katie joined Brigaid as Communications Manager in Dec. 2017.

Nora White grew up in McLean, Virginia. She studied architecture at the University of Virginia, then proceeded to work in a variety of settings, including as a gardener at Monticello and as a line cook in Washington, DC, to learn where food comes from and how it’s prepared. This further evolved into learning about the ways food can be used to prevent and reverse disease, leading her to pursue a master of public health degree and the registered dietitian credential from the University of Michigan. Nora joined Brigaid as Operations Manager in November 2017.