Today , with new husband-and-wife owners Marc Baetens and Kate Goble at the helm , The Four Chimneys Inn is continuing to build on its sterling legacy . Baetens and Goble have thoughtfully revitalized The Four Chimneys culinary program while preserving the elevated ambience of its recently-renovated guestrooms , creating a fabulous experience for both visiting diners and overnight guests . The journey that led Baetens and Goble to Southern Vermont began with a shared dream of owning a business that offered world-class hospitality and service . After operating a farmstead bed-and-breakfast in Baetens ’ native Belgium for several years , their plans were altered by the onset of the COVID pandemic . “ We didn ’ t know what we were going to do next ,” says Baetens , “ but we knew that we wanted to find the perfect place to open a great restaurant .”
Together , upon determining that they wanted to move to the U . S ., Baetens and Goble researched properties across the
country . In 2021 , Goble traveled to Vermont , where she discovered the charming Four Chimneys Inn . After weighing their options , they acquired the property in March 2022 . They then fully remodeled the kitchen , purchased state-of-the-art cooking equipment , and enlisted the services of two talented chefs : Executive Chef Daniel Jackson and Sous Chef Cristina Brogan . They opened to the public in Summer 2023 , ushering in a promising new era for the future of Bennington ’ s culinary community .
Together , Chef Jackson and Chef Brogan have brought a fusion of classical French and Southwestern culinary techniques to the dining table at the Four Chimneys . Chef Jackson was raised in nearby Saratoga Springs , where he got his start working in the kitchens of local restaurants during his high school years . After graduating from The Culinary Institute of America , he worked at restaurants in South Carolina , Nantucket , and St . Maarten , and
helped to revamp the Culinary Program at The Reluctant Panther in Manchester , Vermont , in 2007 . After working as a private chef for a family in Florida for 15 years , he moved back to Vermont in 2023 and began working at The Four Chimneys Inn a year later .
The foundation of Jackson ’ s culinary skillset lies in classical French cuisine , which is evident in the entrée and appetizer selections on The Four Chimneys ’ seasonally-rotating menu , such as the filet au poivre and escargot in puff pastry . Sous Chef Cristina Brogan brought a different flavor palette and style to the table , creating dishes with Central and South American flavors , as well as Southwestern spices that pay tribute to her Arizona upbringing . Her culinary skillset , honed at Arizona Culinary Institute , manifests through specialty dishes such as their recently-featured Colombian “ Ajiaco ” chicken soup . “ We make food that we ’ re passionate about ,” says Jackson . “ I like to
24 Highland Ave . Manchester Center , VT 05255 802-362-3022 802-379-1175 www . tilting . com tilting @ tilting . com
manchester life magazine 2024 19