Our Culinary Director
Perry Hoffman comes to us from a celebrated run as the chef of étoile at Domaine Chandon, where he was awarded a Michelin star for three years running. His culinary focus at SHED is built around the mission to showcase the links between responsible farming, ingredient-driven cooking, and flavorful food, He says, “The garden tells me what to cook.”
Endeavoring to showcase the freshest locally grown food of the season means that we update our menus constantly in order to serve you what’s ready for harvest right now. It also means that we all can eat more deeply from the land, trying things that we might otherwise not have the chance to. Our kitchen team loves the challenge!
Farm to Table
Much of the food we serve is grown within a 10-mile radius of our kitchen, whether it comes from our own HomeFarm or is grown by one of our neighboring producers. This allows us to support small family ranchers and farmers and feed you the freshest, healthiest, most delicious food possible. We wouldn’t have it any other way.