Executive Chef & Director of Culinary Services
Rosemary Brodeur, the middle child of 10 in a close-knit Catholic family, comes by her love of fresh food and “sea to farm to table” cooking naturally. She grew up on Connecticut’s southeast shore, where clamming and crabbing with her siblings during summer vacations was second nature. She was also inspired by her grandfather, who lovingly tended his vegetable Victory Garden throughout his life. By sixth grade she was cooking family meals and regularly watching Julia Child and Jacques Pepin on TV. Throughout high school she interned with the head chef at the Copper Beach Inn in Ivoryton, CT, where she learned “the romance of cooking.” More sophisticated training followed, when she attended the Culinary Institute of America (CIA) in Hyde Park, NY, where she graduated with honors as one of the few women in the program at that time. Rosemary’s professional career has taken her to top kitchens around the country from the Restaurant du Village in Chester, CT, to the nation's capitol (10 years on the master pastry chef’s team) and many other amazing places, including a year in Europe producing cooking television shows for the Discovery Channel. Rosemary is thrilled to continue her culinary journey at Enders Island, bringing the freshest of food products, world cuisines and new ideas in service of our ministries. In addition to the CIA, Rosemary holds a BA in English from Eastern Connecticut State University.