Popolo's kitchen is built around seasonal cooking, careful sourcing, and food made from scratch every day. Sauces, stocks, pasta, and breads start with raw ingredients, not pre-made bases.

Head Chef Tim Cocheo leads the kitchen team. His menus change with Vermont's growing seasons and with the concerts, parties, and special dinners that fill the calendar. Whether it's a five-course field dinner on a mountaintop or a Tuesday night pasta on the square, the kitchen treats each service as its own occasion.

We look for cooks who have strong fundamentals, creative instincts, and team spirit. From time to time the head chef position is posted when the kitchen is growing or changing. See head chef and employment for current opportunities.

Interested in what we serve? Browse our dinner menu and beverage list.

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