Will grew up in North Kingstown, RI, where he worked with veggies on Casey Farm from age 12. He's always been interested in good food, from the technical challenges that it presented to the sense of community that it created. After graduting college in Baltimore, he started working at Maggie's Farm. Will quickly worked his way up from the bottom of the line to Sous Chef, relishing the grind and the creativity of the Kitchen. From there he moved on to Pen & Quill as part of the Opening Team, and Later to the Chef at b Bistro. Since moving back to Rhode Island collaborating with the rest of the crew at Dinner Bell has been an exciting endeavor to provide a unique dining event shaped by all of our experiences and passions
Emerson grew up in Matunuck, RI, where he started working in kitchens at the age of 14. His love for cooking expanded through pouring over cookbooks. After getting a degree in English Literature in Redlands, CA, Emerson returned to RI to cook at Farmstead, under Chef Matt Jennings. From there he worked for Chef James Mark at North Bakery and Chef Beau Vestal at New Rivers. Besides curating interesting seasonal menus with the Dinner Bell crew, he is the Chef at The East End in Providence, RI.
Oliver grew up on Casey Farm in Saunderstown, RI, where his parents Mike and Polly Hutchison ran an organic veggie farm and CSA. He learned an early respect for food from watching his parents grow beautiful veggies. When he fell accidentally into the world of farm-to-table cooking he felt right at home. Oliver has worked under Matt Jennings at Farmstead, Matt Gennuso at Chez Pascal, and helped to start the Pat's Pastured Food Truck. He currently works at The East End in Providence when he's not working with the Dinner Bell crew.