Hey there, we are Kim and Kevin. We are farmers, a chef, a professor and long time hospitality veterans from Upstate New York.

Enabling and embodying the farm to table movement for nearly two decades.  We are focused on the ins and outs of food production, service and enjoyment.  From agricultural production, restaurant operations, to product development we have built a portfolio out of the intersection of regional agriculture and food service and hospitality.  

Our years of experience embodying the farm to table movement have provided a unique and thorough understanding of the opportunities and challenges that you may face in trying to focus your project.  Allow us to guide you through how to establish working relations with local producers, get your product to market, sustainably design your menu, or have your kids eat more real food.

Farmers, Entrepreneurs, Chef, Professor, we have been at it for twenty years. We have operated restaurants, farms, catering venues; designed food products and commercial kitchens; taught cooking lessons, school lunch personnel and agricultural business.

The entirety of our careers have been spent growing, procuring, cooking, preserving and , serving the best foods that our region produces.

Kevin has done extensive food and beverage consulting, that has  included standardizing recipes, restaurant design and build out, detailing operation plans, staffing needs, and nutritional and cost analyses. Kevin’s catering background extends from large social gatherings like the annual Fire Feast at Pitney Meadows Community Farm and the Saratoga Food and Wine Festival as well as private weddings and smaller affairs.

Kevin was a founding member of the Slow Food Saratoga Chapter and was a delegate to Terra Madre in Italy. He is also a member of Chefs Collaborative. He previously worked in the kitchen at Blue Hill at Stone Barns in Pocantico Hills, NY and at The Kitchen in Boulder, CO. He has a degree in culinary arts from the Institute for Culinary Education in NYC and has a B.S. from Cornell University’s School of Hotel Administration. 

Kimberly Feeney London, along with her husband, Kevin, founded the Farmhouse Restaurant at Top of the World. She operated the farm business and the front of house operations at the restaurant and was in charge of education, marketing, event planning and financial management. She served on the boards of various food and farming organizations including Slow Food Saratoga, Farm to Chef, and now is a board member of Pitney Meadows Community Farm. In addition Kim has an M.S. from the Friedman School of Nutrition at Tufts University in Food Policy and Applied Nutrition and s is Assistant Professor of business at SUNY Adirondack and helps to oversee the agricultural business program and campus farm as well as teaches Start-Up ADK, an entrepreneurship course aimed at the community.