hef John Stallard, born in Manchester, Connecticut, spent most of his youth living in Europe as a military dependent and graduated from Heidelberg High School in 1983. While attending the University of Connecticut he pursued his love for the culinary arts and honed his skills during his education. John studied under various Executive Chefs while working on Nantucket Island, Cape Cod, and in Connecticut. After graduating with 2 degrees in 1989, he moved to Myrtle Beach, South Carolina, where he successfully managed Chuck’s Steak House for over 12 years. Eventually, the allure of the mountains and the slower pace of life called and in 2002, he and his family purchased Stoneridge Bed and Breakfast. He resides at Stoneridge with his wife Sandy, his parents Jim and Evelyn, and the family dog Sam.

Chef Doug Kiely was born in New Milford, Connecticut, and moved to Lynchburg, Virginia where he graduated from high school in 1990. After graduating from the Baltimore International Culinary College in 1993, he worked in many large and renowned establishments in the D.C. area, including McCormick & Schmick’s as Executive Sous Chef, Marriot Wardman Park Hotel as Garde Mange Chef (catering up to 5000 people), Old Angler’s Inn as Sous Chef, and Hyatt Regency on Capitol Hill as Line Roundsman. Doug was the Executive Chef and Banquet Coordinator for the Willson-Walker House Restaurant in downtown historic Lexington from 1999 until February 2005. He earned state and national recognition for his regional cuisine and creativity. He resides in Buena Vista, with his wife Tracy, their two children Brooke and Matthew, and the family dog Lucky.

In 2003, Doug asked John to be his Sous Chef at the Willson-Walker House and together, they created seasonal menus, hosted numerous banquets, and received local, regional, and national recognition for their cuisine from sources including Roanoke’s City Magazine, Gourmet Magazine and Redwood Creek Winery.

In March of 2005, they decided to start their own venture with C.H.E.F.S Catering Company. They have over 35 combined years experience in the food service and hospitality industry.