PROPRIETOR AND OWNER

Kristin is the owner of 3 restaurants, Woods Hill Table and Adelita in Concord and Woods Hill Pier 4 in Boston, as well as a 360-acre farm in Bath NH. She is a nationally acclaimed filmmaker, avid supporter of small farming, and an enthusiast for nutrient dense and ancestral foods. Known for her documentary, “Farmageddon – The Unseen War on American Family Farms”, and for being a much sought-after speaker on a range of local food and farming issues, Canty’s restaurants are the culmination of her passions: food, family farms, sustainable sourcing and ancestral health.

Working in tandem with The Farm at Woods Hill and other small-scale purveyors, all 3 of Kristin’s restaurants celebrate the ancestral diet through sustainable sourced local ingredients and utilizing “the whole animal” approach. The menu features grass fed proteins, sustainably caught fish, raw milk cheeses, locally grown and soaked organic grains, raw fermented foods, and organic produce to deliver nutrient dense dishes that employ the best ecologically viable ingredients available. “Farmageddon – The Unseen War on American Family Farms” has been lauded by The New York Times, Los Angeles Times and The Washington Post.

EXECUTIVE CHEF

Charlie's love affair with food began in Spain, working as a personal chef for the Guinness family. He Learned to make authentic Spanish ‘tortilla’ from a woman 60 years his senior, and he built a relationship with a local farmer who delivered vegetables so fresh that they were still warm from the sun. Charlie learned early to focus on where the food he serves is coming from, who is preparing it, and knowing the story of each ingredient he uses.

Upon his return from Spain to Boston he was immediately hired by Chef Ken Oringer to help open the chef’s new tapas restaurant, Toro. Within a year Charlie was promoted to chef de partie in Oringer’s flagship Boston restaurant, Clio, where he worked alongside a gifted chef who has had a major influence on his culinary style.

Seeking to further refine his technique, he traveled to Europe for several months to work at Frantzen/Lindeberg in Stockholm, Sweden and Inde Wulf in Dranouter, Belgium. Charlie then found himself at Daniel Boulud’s DBGB, quickly rising to the position of Executive Chef. While there, Charlie focused on the importance of merging French technique with impeccable sourcing, perfectly preparing him for the challenges of opening Woods Hill Table, Adelita, Woods Hill Pier 4, and coming soon, The Block at Woods Hill Pier 4.

PASTRY CHEF

Kasey’s interest in baking began at a very young age when the majority of her family time was spent together in the kitchen. Kasey always dreamed of being a chef and having her own bakery. But it wasn’t until 2019, after receiving a social work degree from Marist College, that she knew pastry should be her career. She got her start in the industry baking at Alyssa’s Cakery in Wallingford, CT then moved to Boston and worked her way up through a number of restaurants. Kasey feels incredibly lucky to get to live out her dreams every day and make life sweeter. 

CHEF DE CUISINE

Aldo Vazquez has been an integral part of the Woods Hill team, initially starting out at Woods Hill Table in Concord and most recently joining the team for the opening of Woods Hill Pier 4. In addition to overseeing the day to day operations in the kitchen, Aldo brings an unparalleled passion to the team at Woods Hill Pier 4. Aldo takes great pride in creating and serving dishes that showcase the inimitable ingredients from The Farm at Woods Hill, and that are exclusively available at Woods Hill Pier 4. From the delicate balance between the salt and acid in many of their seafood preparations to the dry aged duck from the farm, Aldo values the use of each ingredient on their menu. Aldo is a native of Jalostotitlan in Jalisco Mexico and the experience of cooking and sharing food with friends and family has been a part of his everyday life for as long as he can remember. Prior to working with the Woods Hill team, Aldo worked at fine establishments such as The Farmhouse, Amuleto and Viva Mexican Grill and Tequila in MetroWest.

LEAD FARMER

Bovine Baron, Practiced Pastoralist

Justin grew up in northern New Hampshire where he spent countless hours exploring the fields and forests surrounding his family farm. Searching under rocks and in the farm ponds looking for any number of elusive insects became his passion. This love of the natural world took him off to school in Nevada and later Washington State, eventually landing in a research position studying insect diversity at the University of Connecticut.

Inevitably, the call of wild New Hampshire brought Justin home. Like many great tales of catching the farming bug; it all began with a chicken! The chickens quickly turned into a couple of cattle, a few pigs and a mix of chickens, turkeys, geese, and ducks. Today Green Bough Farm is home to Highland Cattle, heritage pigs, and an array of fowl. Ecological farming practices and experimenting with silvopasture, stockpiling forage, and rotational pasture management have become his farming passions. Justin is actively involved in local forest and farm organizations, and has been awarded the conservationist award for Grafton County in 2011 and a New Hampshire Farm of Distinction award in 2013 for his efforts.

Together with his wife Carolyn and their two sons Harper and Finley, they live, work, and play in beautiful northern New Hampshire.

EVENTS MANAGER

Hilary Neville brings two decades of experience to the events industry, specializing in creating unforgettable weddings, social gatherings, and corporate events. Her journey began at a destination management company, transitioning later to event planning within the restaurant sector. For 10 years, Hilary honed her skills under Chef Jasper White at Summer Shack before taking her talents to Woods Hill. Her passion for food and enthusiasm for inventive events add a unique touch to every project.  She meticulously manages all facets, from the initial concept and planning stages to the final production and execution, ensuring that guests have an extraordinary experience with every detail carefully crafted to exceed expectations. As an active participant in various industry organizations, she furthers her education and networks with peers to broaden her professional circle. She believes that whenever family, friends, and colleagues come together to enjoy food, drinks, and conversation, there's a chance for enchanting moments and the creation of cherished memories. When not planning exceptional events, Hilary enjoys delving into culinary explorations and embarking on travel adventures.