Derek Bissonnette, most recently, the Executive Chef at The White Barn Inn in Kennebunk, Maine. Stepped out of the kitchen to focus on his passion for food photography. Prior to the White Barn Inn, he graduated from the Culinary Institute of America. He then worked at several Relais Chateaux’s in North America and Europe, one being the famed Michelin 3 Star – The Inn at Little Washington. He is the author and photographer of Soups: The Ultimate Book of Soups and Stews, as well as five other cookbooks. He is the founder of www.dbfoodphoto.com and often combines his two passions of cooking and photography to create stunning imagery.
Gabrielle Cote, most recently, the Chef de Cuisine of Earth at Hidden Pond, was also Derek Bissonnette’s Sous Chef at The White Barn Inn. Prior to Gabby’s time at the White Barn Inn, she was a French trained Pastry Chef, specializing in custom cakes. She stepped off the savory line in 2020, and is now the founder of Big Fish Cake Studio, www.bigfishcakestudio.com