In kitchens tucked within village centers and perched on hillside inns, visiting chefs roll up their sleeves and unroll their knives for a night, a week, or sometimes longer. These are not drive-by appearances or culinary PR stunts. They are rooted exchanges— temporary transplants where ideas ferment, techniques are shared, and kitchen cultures collide in the best possible way. Creativity flows both ways, after all. And the range of residency styles and frequencies are as varied in form as they are in the ingredients being used at area restaurants.
Some residencies serve as a way for local kitchens to welcome culinary startups and
roaming talent for an extended run, allowing them carte blanche to create whatever they have in mind. For CORE Kitchen partners Sarita Orobio-Wolff and Ray Stalker, their residency at Dorothy’ s Estaminet at Dottie ' s in Pittsfield lasted just beyond three months. The dinner service and brunches came with local live music to match the mood, creating a unique downtown experience that fused cooking and community in a novel manner.
Beyond all that, Orobio-Wolff and Stalker say the experience has fueled their passion to one day have their own restaurant. The residency was a way for them to showcase their culinary talents while
staying true to their business vision.“ We dream about grabbing this abandoned old garage on Route 41 and turning it into a restaurant and cafe,” says Orobio-Wolff, who was born in Colombia.
“ We ' re not trying to be a pop-up or catering company,” adds Stalker, a Berkshire native.“ Dorothy ' s residency was just where we were at the time, so it was nice to have 14 weeks of being in the kitchen again.”
On any given weekend, they weren’ t sure what to expect— one weekend might have been packed; the next more intimate. What remained consistent was keeping things local and fresh. They did all their wild foraging themselves, which is something they do year-round. With Orobio-Wolff having worked on farms in the region, their connection to the terrain has driven their produce and meat selections.
“ We’ ve used mushrooms from Delftree in North Adams,” says Orobio-Wolff.“ Our main farm has been Indian Line Farm in Great Barrington, or Sky View Farm in Sheffield for our beef and pork.” One of their last residencies was in the middle of Berkshires winter, so, like in all kitchens— owned or borrowed— quick thinking and working with what’ s fresh
Old Chatham Country Store & Cafe resident chef Jessica Adee, left, and co-owner Caroline Jaquiss, below, welcome diners seeking vibrant flavors in a historic and ultra-Instagrammable setting. One choice dish seared that Adee created while in residence there was the seared scallops with spring veggies.
18 // BERKSHIRE MAGAZINE August July 2025 2025