Our talented kitchen staff is lead by our Executive Chef Tait Guthrie, PCII, CEC. Chef Tait is supported by Sous Chef Katrina Chabot. Both chefs are classically trained and can work with you to provide a custom menu and work with around any specific dietary restrictions.


Executive Chef Tait Guthrie began his culinary career at New England Culinary Institute in Essex, VT.  After completing his schooling Chef Tait worked in Hawaii for celebrity chef Roy Yamaguchi, where he specialized in Asian and Pacific Rim fusion cuisine. While on Maui Chef Tait also served as Sous Chef at the Bay Club, which was the fine dining restaurant at the four star four diamond Kapalua Bay Hotel.  Chef Tait also spent several years in New Orleans working at the five start five diamond Windsor Court Hotel and Ritz Carlton.  Tait served as Executive Chef at Kelsey’s Restaurant where he was featured on cover of New Orleans Cuisine Magazine in 2003.  Chef Tait spent time in California at a four star luxury spa retreat and as executive Sous Chef of Montrio Bistro, one of the central coasts top restaurants.   Most recently worked for Delaware North Company as Chef at fine dining venue for the Boston Garden.  Ala carte fine dining and extensive catering for high end clientele, including 2008 and 2010 NBA finals and 2011 Stanley Cup Finals. Chef Tait is certified through the American Culinary Federation as Executive Chef, as well as Pro Chef II through the Culinary Institute of America only shared by 500 Chefs worldwide. Chef Tait brings his vast array of experiences to Farmington Gardens, where we focus on farm fresh, seasonal, creative Contemporary American cuisine.