Chef Hoffmeister started his culinary career "busting suds" (dishwashing) at age 13.  He grew up on eastern Long Island working in various seafood restaurants such as the Sea Shell, and the Chowder Pot Pub.  He continued his culinary education at the Culinary Institute of America in Hyde Park, NY and interned under renowned master pastry chef and executive chef Wolfgang Bierer, at the St. Louis Club in St. Louis Missouri.  Chef Hoffmeister has worked all over the United States including Nashville, TN., Los Angeles, CA., Boston, Ma., upstate Maine and New Hampshire.  He is a past officer of the American Culinary Federation--Glens Falls Chapter and is a Certified ServSafe Instructor.