Christine Ayers

A graduate of the Culinary Institute of America, Chef Christine Ayers, forged her reputation as a culinary artist with support of outstanding mentors in the finest kitchens in Manhattan, including Daniel Boulud at Restaurant Daniel, and in New Jersey for acclaimed Chef Craig Shelton at the Ryland Inn, before moving on to assume the title of Executive Chef of The Farmhouse.

Christine is a current member of the Chaîne des Rôtisseurs, the oldest and largest food and wine society in the world, frequently creating tasting menus paired with the world’s best wines for the international gastronomic society.

It is a gratifying team effort. We truly produce fine a la carte fare on a grand catering scale

Christine Ayers

One of the region’s leading female toques, Christine has created unique catering offerings featuring dishes with true American and International flare rich with local and seasonal elements to maximize freshness and flavor. She is proficient in Contemporary New American, Colonial Comfort Food, Classic French, Rustic Italian, Pacific Rim and Fusion Cuisines.Type a message