Chef Whitney Flood graduated from The New England Culinary Institute, Montpelier Vermont in 2000. He began his professional career working as a Sous Chef at Sierra Mar Restaurant at Post Ranch Inn, in Big Sur California. (Zagat Rated Number One in Cuisine) While working at Sierra Mar, Whitney developed his cooking techniques using seasonal, organic, local foods. He got into the habit of buying produce at the weekly farmers market, always eager to experiment with new and unusual parings. A distinctive quality at Sierra Mar is it’s daily changing menu, which allowed the staff to develop and discover original ideas. One of Whitney's most creative dishes (A Foie Gras Crème Brûle), was such a success that customers ordered the dish for their appetizer and then again for dessert. After two years at Sierra Mar, he was offered the Catering Chefs position at Tocqueville, a high ranking French restaurant in New York City. While at Tocqueville he organized events ranging from a ten person dinner party to five hundred person gala’s with wine pairings and gourmet cuisine. Bringing to the table his experience creating menus, he was able to inspire more evolving dishes based on seasonal fish and market fresh produce. Next in line was the Chef position for Marion’s A Go-Go, a catering company notorious in New York City for its elite fashion clientele. While at Marion’s, Whitney’s (Chorizo and Grilled Sourdough Baguette with Oil Piménton) received a full page write up in June’s 2006 issue of Time Out New York. Over the years Whitney has come to understand the importance of finding the best product available, gathering these ingredients and turning them into a flavorful tantalizing experience. Opening Bon Mélange has allowed Chef Whitney creative freedom without compromise. His passion for making fresh exquisite cuisine continues to flourish.