Our Background
Margaret McChesney
A Chicago native, Margaret McChesney has always had a passion for food and hospitality. After earning Bachelor and Master’s degrees in Education and Education/Hospitality from Eastern Illinois University, she embarked on a successful career in the culinary industry. Margaret has honed her skills at renowned establishments such as the Ritz-Carlton, Chicago, and the Four Seasons Hotel, New York City, and enjoyed curating the wine and cheese list at a boutique wine bar in Chicago.
Her diverse experience, from managing cafes and lounges to overseeing large-scale banquets, has equipped her with a deep understanding of the industry.
Mark McChesney
Mark McChesney, a Vermont native (almost - moved to Vermont from Long Island at the tender age of eight), brings a wealth of experience to Haystack Catering. After graduating from Cornell University's School of Hotel Administration, he has worked at some of the most prestigious hotels in the world. His career highlights include roles at the Ritz-Carlton, Chicago, the Four Seasons Hotel, New York City, and the Waldorf-Astoria Hotel, where he ran banquets of up to 2,400 in the storied grand ballroom.
Mark's expertise in food and beverage management, event planning, and client relations is invaluable to the success of Haystack Catering.
Together, Margaret and Mark McChesney have built a culinary legacy.
In 1998, they purchased The Barn Restaurant in Pawlet, Vermont, where Margaret served as the talented chef and Mark took on the role of general manager. They quickly expanded their offerings to include catering services, handling numerous weddings and other events.
In 2019, they separated Haystack Catering from the restaurant, allowing them to focus solely on their catering business. After successfully running the restaurant for many years, they sold it in 2023.
