Staff

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.

Fresh Company’s Chef de Cuisine, James Basciani, is known and admired for his terrific energy, work ethic, and attention to detail. James leaves nothing to chance as he tastes, adjusts, and watches over the food that comes out of the Fresh Company kitchen. A 1999 graduate of the Culinary Institute of America in Hyde Park, New York, when James is not in the kitchen you’ll find him out on a boat in the Hudson River fishing or setting the pace hiking a remote mountain trail.

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. 

Kimball with flower girls. 

Some of our waitstaff getting ready for service. 

Janet piping egg yolks for deviled egg canapés.

Fresh Company staff battens down the hatches during a quick summer shower. Photo by Jennifer May.