Title:Contributing WriterEducation:Culinary degree from the Culinary Center of MontereyLocation:Burlington, VermontExpertise:Mediterranean cuisine, restaurant management, local eatingCara Chigazola Tobin is chef-owner of Honey Road and Grey Jay, two eastern Mediterranean restaurants in Burlington, Vermont. Cara was a finalist for the James Beard Award for best chef in 2024 after being a semifinalist twice before, and Honey Road was a semifinalist for best new restaurant in 2018. Cara began her culinary career in a New Hampshire pizza joint, then worked as a line cook, baker, sous chef at the Plumpjack Café in San Francisco, executive chef at Dream Inn Santa Cruz and chef de cuisine at Oleana in Cambridge before opening Honey Road. She has studied cooking in Turkey, Morocco and Lebanon. Cara is also a board member for Vermont Fresh Network, a nonprofit established to foster relationships between chefs and farmers.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Culinary degree from the Culinary Center of MontereyLocation:Burlington, VermontExpertise:Mediterranean cuisine, restaurant management, local eating
Title:Contributing Writer
Education:Culinary degree from the Culinary Center of Monterey
Location:Burlington, Vermont
Expertise:Mediterranean cuisine, restaurant management, local eating
Cara Chigazola Tobin is chef-owner of Honey Road and Grey Jay, two eastern Mediterranean restaurants in Burlington, Vermont. Cara was a finalist for the James Beard Award for best chef in 2024 after being a semifinalist twice before, and Honey Road was a semifinalist for best new restaurant in 2018. Cara began her culinary career in a New Hampshire pizza joint, then worked as a line cook, baker, sous chef at the Plumpjack Café in San Francisco, executive chef at Dream Inn Santa Cruz and chef de cuisine at Oleana in Cambridge before opening Honey Road. She has studied cooking in Turkey, Morocco and Lebanon. Cara is also a board member for Vermont Fresh Network, a nonprofit established to foster relationships between chefs and farmers.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
