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Gerry Nooney was born and raised in Northwestern Connecticut, the youngest of six children. The entire family acknowledged that Gerry was his Hungarian grandmother’s favorite, a fact she could not deny! And, Gerry idolized her, following her everywhere – especially into the kitchen where her skill captivated his imagination at an early age. In fact, Gerry told me that he cannot remember ever wanting to do anything but cook.

Gerry served a European style internship with Austrian Chef Franz Schober for 5 years, focusing on classic continental cuisine with Bavarian overtones. Franz’ butchering skills have proven invaluable to Chef Nooney over his 31 years of experience.

From taco maker to fine dining chef and for the last decade or so in Vermont, owner and operator of one of Mad River Valley’s most popular restaurants, the Timbers Restaurant at Sugarbush.

One of my favorite stories about this guy is that he never attended culinary school until he began teaching in one! At the New England Culinary Institute in Montpelier and Essex Vermont, he taught students casual dining, culinary math and meat fabrication.

Gerry takes full advantage of living 5 minutes from Sugarbush and is an avid skier and cyclist. Though he brags that he has very few vices, his addiction to the Red Sox is legendary.

Recipes:
Roast Chicken and Cider
Cider Risotto, Sea Scallops, and Cob Smoked Bacon
Hungarian Goulash