Christopher Weathered & Claudia Sidoti

About Christopher Weathered

Chris’s culinary journey began during childhood, watching his parents and grandparents cook and absorbing the diverse culinary traditions of his Colombian, Italian, and Antiguan heritage. He personally dove into food service at 13-years-old, taking on various roles including barista, baker, oyster shucker, and server. After high school, Chris pursued an education at Evergreen State College, majoring in Sustainable Food Systems. While studying, he also honed his skills as a pizzaiolo at Old School Pizzeria, a local hotspot in Olympia. Post-graduation, to enrich his understanding of holistic food production, Chris engaged in sustainable agriculture and soil study projects, including cultivating a permaculture farm in Montana, Spiritworks Herb Farm.

Upon his return to the East Coast, Chris pursued a transformative apprenticeship at Blue Hill at Stone Barns’ Agricultural Center in Pocantico Hills, New York, where he subsequently secured a full-time position. He later refined his craft at notable NYC establishments including Marta, Hemlock, Malaparte, and Olmsted. Chris simultaneously received mentorship from the esteemed Chef and entrepreneur Diego Moya, whose guidance shaped his culinary vision.

Amid industry upheaval during the Covid pandemic, Chris transitioned into culinary production for notable shows such as “The Great Soul Food Cook-off” and “Dismantled.” Once the industry started to breathe again, Chris began curating and producing themed pop-ups which enabled him to engage with diverse communities while celebrating his rich cultural heritage. He has collaborated with notable culinary figures including Sebastian Bangsgaard and Sebastian Perez of Smør; Chef Justin Lee of Fat Choy; and Chef Greg Baxtrom, who turned over his restaurant, Maison Yaki, to Chris as part of their Black Entrepreneur Series for a pop-up dubbed ‘Ena’s Eats.’ Chris even brought his talents to the music world, cooking dinner for the grammy-nominated artist Halsey in NYC.

In 2023, after moving from Manhattan to the Catskills, Chris continued his culinary journey with his debut restaurant, Mill and Main, which he co-owns with his mother, Chef Claudia Sidoti. The Kerhonkson restaurant features seasonal American fare, influenced by the Latin and Caribbean culinary traditions which first sparked Chris’s interest and curiosity in food during childhood.

In his spare time, Chris actively contributes to the community as a member of the junior board of the Food Education Fund, which is dedicated to supporting the High School of Food and Finance, New York City’s only public culinary high school. His involvement underscores his commitment to fostering culinary education and accessibility within his community. Chris resides in Kerhonkson with his partner Lily and their son Marlow.

About Claudia Sidoti

Claudia’s deep connection with food began in her grandmother’s kitchen in Queens, New York. Her growing culinary curiosity spurred her breakout as a young New York City chef and restaurateur at age 19, earning recognition in Restaurant Institutions and Gourmet Magazine. After 8 years in the kitchen at Onini, Claudia pivoted to food styling for advertising campaigns in broadcast, editorial and print. She later founded Beauty & the Feast, her catering company which was featured in New York Magazine’s “Best Bests.” Claudia then launched Urban Market, an international specialty food shop featuring authentic dishes inspired by her family. The shop gained popularity and was recognized in the New York Times, among other publications.

Claudia went on to work as a consultant for nationally renowned companies – including Eatzi’s, Cosi and Panera Bread – guiding their business expansions. In 2002, she pivoted to freelance food writing for the New York Post, Eat This, Not That, Tasting Table, and other outlets. Her  culinary and publishing experience subsequently landed her as Director of Food Network’s Test Kitchen, where she launched Food Network Magazine, which became the second largest magazine in the U.S. During her eight years there, Claudia oversaw a bevy of projects, large-scale events/festivals, and brand extensions including Food Network Cafés. She then brought her talents to HelloFresh, the largest global meal kit delivery service, serving as Culinary Director of the Test Kitchen to ensure mouthwatering meals for customers nationwide.

In 2020 Claudia moved to upstate New York, where she currently resides with her husband Paul. Here, at the heels of an impressive thirty year culinary career, she channels her unique perspective and entrepreneurial spirit into a new endeavor: her debut restaurant, Mill and Main, helmed by herself and her son, Chef and Co-owner Christopher Weathered. The Kerhonkson restaurant, which opened in 2023, features seasonal American fare, with influence from her husband and son’s Latin and Caribbean heritage.

When she’s not at the restaurant, Claudia spends time serving as an Executive Board member of the Food Education Fund, which supports the High School of Food and Finance, New York City’s only public culinary high school.

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