Susan Kroft graduated with honors from J&W in 1998. She then interned at the highly rated Johnny’s Downtown of Cleveland, OH. During her tenure there she elevated to Sous Chef. She also spent a year as Pastry Chef working under chef Eric Sarnow, formerly of Le Bec-Fin. Most recently, she was the chef at the country club at Balsams Grand Resort and Hotel in Dixville Notch, New Hampshire.