Co-owner Shelley Boris is Fresh Company’s Creative Director and Executive Chef. Inspired by a diversity of regional cooking styles from around the world, Shelley’s palate and perspective on food and drink influence every facet of Fresh Company’s operations. In the kitchen, Shelley’s warm, relaxed sensibility is an extension of her love of a leisurely stay at the table and her belief in the elemental value of eating and drinking well. A board member emerita of Cold Spring’s Farmers’ Market, Shelley has long worked to support sustainable agriculture in the area.
What keeps Kimball excited and engaged in every Fresh Company event is her love of entertaining. Whether it’s discovering new party venues in the Hudson Valley or identifying styles that will resonate with the season, Kimball is an enthusiastic manager of a dynamic team. Co-owner Kimball Gell also manages the financial and logistical end of Fresh Company, keeping attuned to the many details of running and expanding our café, food service, and catering operations.
Chelsea Carlton's creative eye and spirited presence provides spark & polish to Fresh Company’s operations. A 2010 graduate of the Rhode Island School of Design, Chelsea is an event planner and Fresh Company’s Marketing manager.
Paul Winberry, Jr. worked as a commercial lender with TD Bank for eight years before following his culinary dreams. He trained at the French Culinary Institute in New York City.
A search for adventure brought Paul to Cyrus Restaurant in Healdsburg, CA, the only two-Michelin-starred restaurant in Sonoma County. He quickly rose to the role of sous chef, and mastered extensive fine-dining techniques like sous-vide, working with the finest ingredients in the world. He was responsible for hiring and training all kitchen staff, all food procurement, and maintenance of all restaurant equipment and machinery. After Cyrus, Paul worked with Chef Dan Barber at Blue Hill at Stone Barns in Pocantico Hills, NY.
Paul now resides in Garrison with his wife Jessica.