Kathleen & Aaron Stine
The story begins in 2008, when husband and wife team Aaron and Kathleen Stine founded bevo. Aaron and Kathleen grew up together in Vermont where they both discovered a love for food and drink – in addition to each other. bevo was born as a result of that love – and its customers will tell you that it’s palpable in every bite.
Aaron’s pursuit of his epicurean passion began in the early 1990s at Champlain College where he studied Hotel and Restaurant Management. In the years following college, he would manage at various establishments, including the Vermont National Country Club, where he was responsible for the dining room and all events. Later in his career he would open a nationally recognized sandwich shop as part of a franchise investment opportunity. These valuable experiences have played a vital role in the day-to-day operation of bevo – from planning to presentation.
Kathleen is a 20-year veteran of the food industry. Early in her career, she gained a practical, hands-on understanding of the restaurant business by working in casual and fine dining establishments. She would later get a more formal training at the New England Culinary Institute, earning an associate’s degree in culinary arts in 1999. She would go on to intern at Smokejacks Restaurant, one of Vermont’s most acclaimed eateries, where she was quickly promoted to general manager and continued on for 10 years developing a passion for the localvore movement, spirits and wine. bevo’s service team consists entirely of trained chefs, wine lovers, veteran mixologists and connoisseurs of all things potable. In short, we love what we do, and will infuse your event with our passion for food beverage and service.
Chef Thomas Berloni, Jr.
Thomas’s culinary career began in the early 1990’s with the Stoyanof’s, well known restaurateurs & caterers in the San Francisco Bay. Here he learned the essentials of cooking and was introduced to the joys of regional & seasonal cuisines while catering events throughout city.
Upon moving back to the east coast, he honed his cooking skills while learning kitchen management in many fine Vermont kitchens, including Vermont National Country Club and Simon Pearce. A few years in New Hampshire running the kitchen of a popular restaurant in Waterville Valley readied Thomas to come back home to Vermont and bevo. Thomas is thrilled and proud to be a part of the wonderful local culinary movement and working alongside such passionate people.