Chef Brent Hazelbaker began his culinary career over 25 years ago on the West Coast and worked his way across the country from Napa Valley, CA to Scottsdale, AZ to Philadelphia, PA and now the New England Seacoast. He recognized early in his career that his passion was not only in mastering the culinary arts and hospitality, but teaching the skills he acquired along the way.

Hazelbaker mindfully chose positions where he could grow and expand his trade by working with renowned Master Chefs, Certified Master Bakers, with large-scale event caterers (such as for arenas and ball parks) and experienced horticulturists.

Brent has an extensive history of studio and classroom cooking, has served as Director of Operations for several successful restaurant groups and most recently as an independent restaurant consultant for new restaurants. Hazelbaker was also the Operations Manager for Three River Farmers Alliance where he was able to focus on his true passion for agriculture, sustainable farming and eating, food/farm awareness and culinary education.  

Hazelbaker takes pride in leading a healthy, natural, eco-friendly lifestyle with his family and in supporting his community by providing nutrient-rich, organic food through his personal farm and grocery. His current focus is to make the farm to table lifestyle both accessible and attainable for everyone, to continue his work as a culinary consultant and promotor on the Seacoast and to continue to drive the agricultural partnerships in his local community.