Vermont Chef, Instructor, and Longtime Culinary Professional

Ted Fondulas built his career around one idea: food should be honest. As the chef and co-owner of Hemingway’s in Killington, he helped create one of Vermont’s most respected kitchens. The restaurant earned national recognition for its food and service, with praise from Food & Wine, Condé Nast Traveler, Wine Spectator, and the James Beard Foundation.

After decades in fine dining, Ted now teaches cooking in a quieter setting. His classes are held in his home kitchen, where he welcomes guests of all skill levels for hands-on sessions built around real technique and seasonal ingredients. He doesn’t teach from a script. Every class is shaped by the people in the room and the food they’re making.

In addition to his work as a chef, Ted is a wine educator, former culinary tour leader, and lifelong student of food history and technique. Students describe him as clear, approachable, and quick to share the kind of kitchen knowledge that stays with you. A typical class includes not just cooking, but also background on ingredients, stories behind the dishes, and the kind of small tips that change how you work in your own kitchen.

He lives in Vermont with his wife, Linda, and their two cats. When not teaching or cooking, he’s usually reading about food, tending the herb garden, or talking to someone about what to eat next.