Originally from Southern CA, chef and farmer Andy Varela owns and runs Maitland Mountain Farm with his fiancée Holly Maitland and their newborn son Jett. Renowned in his adopted home of Salem, MA for the spicy horseradish and delicious pickles they sell at farmers markets, the organic, urban farm specializes in rare and heirloom varieties of vegetables and herbs, cut flowers and an expanding list of prepared goods.
If there's any time leftover after the farm work is finished, Andy works as a chef at Duckworth's Bistrot and Chive Sustainable Event Design & Catering, both on the Massachusetts North Shore. Both establishments work directly with farms, including his own, to provide the freshest seasonal menus. Andy derives much creative inspiration from the roster of chefs he's assisted through the years, tailoring his cooking style and farm offerings through these collaborations.
Andy's background in cooking, farming and art brought him through California and New York before finding his true home in New England. It is here that Andy hopes to make Maitland Mountain Farm the place where all chefs- both home and professional- go to find the most exceptional, honest, and unique local goods.