Angelina Jacobs - Executive Chef

Angelina Jacobs

Chef Angelina Jacobs was born and raised in the New England area. She comes from a long line of fishermen and clammers. She has always been in touch with nature, working on farms and in gardens her whole life. As a result, she has close relationships with many farmers and fishermen in the area and is inspired by farm-to-table cuisine. As a child, Angelina first started cooking with her grandmother. She was always in the kitchen and has been cooking professionally since the age of 14. Chef Jacobs recently traveled to Thailand where she was able to take cooking classes and speak with the locals about the country and its cuisine. Although she grew up in an Italian household, she uses French techniques and a lot of Thai flavors. Angelina is able to create unique and friendly foods for each menu.

Angelina has worked all over New England and most recently in Boston, MA under a famous restaurateur and James Beard Awarded Chef. Chef left the exclusive Mandarin Oriental Hotel Boston as sous chef prior joining the Cabonnay Team. Angelina received her Bachelor’s Degree in Hospitality Business from Southern New Hampshire University. Growing up in New England she is able to use all ingredients that the land and sea provide. Simple but flavorful cuisine with the highest quality ingredients is incredibly inspiring and Angelina hopes to share this passion with each guest. As a creative Chef, Angelina is able to take old classics and put her own twist on them, as well as inventing innovative new menus and invigorating plates.

Casey Sloan - Pastry Chef

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Casey Sloan

Casey Sloan had a growing desire to build on her childhood dream of pastries and cakes.  She knew her love for baking banana bread and birthday cakes had become more than just a hobby.  Upon completing her Batchelor’s degree in Hospitality Management from East Carolina University, she moved to Charleston, SC. In 2004, Casey graduated Magna Cum Laude from Johnson & Wales University with a baking and pastry degree.  

Working with Executive Pastry Chef and Mentor, Michelle Diminich, Casey sharpened her skill set at  world renowned McCrady’s Restaurant under Executive Chefs, Michael Kramer and James Beard’s Best Chef, Sean Brock.    

Prior to working at Cabonnay, Casey spent 3 years as Head Pastry Chef for Normandy Farm Artisan Bakery in Charleston, SC.  It was in the bakery, she fell in love with art of cake decorating.  Creating one of a kind delicious masterpieces, bringing happiness and joy to others.

As Pastry Chef of Cabonnay, Casey returns to her fine dining roots and brings her pastry knowledge and experience to provide a sensory dessert experience. If she’s not mixing something up in the kitchen at Cabonnay, she’s probably spending time with her husband, Charlie, exploring New England, the new place they call home.

 

Erin Sweeney - Co-Manager and Maitre'd 

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Erin Sweeney

Erin is an organized, driven and enthusiastic Maiter d’ at Cabonnay. She attended Keene State College to study Studio Art and has extensive hospitality industry and restaurant experience. Erin was born and raised in Manchester and expects it to be her home for the long haul. 

Erin has worked in the restaurant industry, for over 7 years. Prior to working at Cabonnay, she was working at a local NH winery for over 3 years as an Assistant Bistro Manager. With the anticipated opening of Cabonnay, a marvelous addition to her home city, she couldn't resist getting to be apart of such and incredible vision. She has found Cabonnay to be her dream job as it has given her away to combine her passion of art and her restaurant experience. You can find her at Cabonnay floating around every day. When she is not at work she enjoys trying new restaurants, traveling and going to country concerts. She also has been practicing her calligraphy and hopes to stay connected with her art background.

 

Edward Bemish - House Master Pianist

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Edward Bemish

 

Beginning his childhood surrounded by music, it came as no surprise to his parents when Edward began showing his musical aptitude for piano at the young age of four. Influenced by his father and his sister, Edward acquired a keen curiosity for the keyboard that would lead him to where he is today - an accomplished pianist and much sought-after instructor. By age 14, Edward knew he would seek a life in music. He taught himself to play advanced pieces from great musicians such as Mozart and Billy Joel. Although he would compose his own pieces, he still was unable to read music. With no formal training behind him, he realized that to go further, he would need lessons and enrolled in music study at age 17.

Upon graduating high school he auditioned and was awarded a partial scholarship to study at the prestigious Berklee School of Music in Boston, Massachusetts. He then went on to enter the seminary at St. John's University in Queens, New York where he was pianist during Mass for several churches in the tri-state area. After leaving the seminary, Edward went on to pursue an opportunity teaching life skills with mentally and physically disabled students. Music played an integral part in his interactions with his students and greatly enhanced his ability to quickly build strong relationships and trust. He learned valuable lessons from this experience that continue to inspire his music today - to appreciate and enjoy nature and the simple things that surround us. 

Edward entertains the Cabonnay guests every Wednesday evening. He has an uncanny ability to connect with the audience, and not just run through a routine - each Wednesday is a unique and different experience.