Chef Tom Bivins translates his love of local farms, seasonal produce, artisan cheeses and wild foods into recipes and menus based on freshness, flavor and inventiveness. Named Chef of the Year in 2011 by the Vermont Chamber of Commerce, Chef Tom proudly brings his passion to Crop Bistro and Brewery in Stowe.
A native of Louisiana, Chef Tom arrived in Vermont in 1990 to attend the New England Culinary Institute. Following his graduation, Tom became Chef for the Inn at Shelburne Farms in 1993. Four years later, Tom opened The Pitcher Inn in Warren, also serving as Executive Chef. During his tenure, The Pitcher Inn received the Relais et Chateaux designation, a prestigious award marking the Inn’s culinary excellence. Following this achievement he became Executive Chef at The Old Tavern in Grafton, and also joined the New England Culinary Institute’s education team in 2003 and served as Executive Chef from 2004 to 2011.
Tom’s passion for seasonal foods has been celebrated by groups across the Nation, including the James Beard Foundation, the Epcot International Food & Wine Festival at Disney World, and the Smithsonian Institution’s Folklife Festival, where he sang praise to wild foods alongside Les Hook and Nova Kim of Wild Gourmet Foods of Vermont. In both 2006 and 2008, he was selected as a delegate to the international slow food gathering, Terre Madre, in Turin, Italy.
Chef Tom is currently board chairman of the Vermont Fresh Network, an organization committed to fostering relationships between chefs and farmers. He currently serves on the Scholarship Committee of the New England Culinary Institute, and is also an active member of Chefs Collaborative, Slow Food USA, and a past chairman of the American Institute of Wine and Food‘s Vermont Chapter.