About Us

Matt Jennings: Executive Chef, Master Cheesemonger, Owner
Matt, Executive Chef, Co-owner and Master Cheesemonger of Farmstead, has been handling, selling and falling in love with all things cheese since 1995- while at culinary school in Vermont. Since then, he has worked as a Chef, as well as across the country for numerous artisan cheese stores, wholesalers, and producers. Matt has also spent time in Europe studying with Master Cheesemongers and Cheesemakers in the United Kingdom, France and Italy.

Kate Jennings: Pastry Chef, Owner
Kate is a classically trained Pastry Chef and Co-owner of Farmstead, who is most content when her hands are in the flour. Kate describes her style as “Rustic yet refined”. Although she enjoys pushing the envelope with such recipes as “Sausisson and Ricotta Torta”, or “Pumpkin and White Chocolate Cheesecake”, she often defers to the classics. “..There is just nothing better than a chocolate chip cookie and a glass of cold milk”. We couldn’t agree more.

Katie McManus: Cheesemongress, Head Buyer & Retail Manager Katie joined Farmstead in 2009 with over 15 years of experience in the food and wine industry that she gained in New York City. Now back in New England, she’s taken the reins on carefully sourcing and caring for Farmstead’s array of artisanal cheeses, charcuterie and accompaniments, while managing our retail operations and co-teaching our cheese pairing classes. When she’s not in the shop, you can usually find Katie in her favorite spot: by the water with an aged Valencay and tumbler of Campari.

Benjamin Sukle: Chef de Cuisine, Manager Of Culinary Operations Since the age of fourteen it has been clear to Ben that the culinary world is one in which he belongs.  Through the food he creates, it now becomes clear to those for whom he cooks.  His creativity and diligence have earned him the title of Chef de Cuisine at La Laiterie.  A recent graduate of Johnson and Wales, Ben has spent the summers throughout his four years at the University spanning the country from east to west coast and into the south, developing his passion for the culinary arts. His authentic cooking style allows for no shortcuts, with a major focus on seasonal, local and sustainable goods.