Carl McConnell, the founder and co-owner of Stone Soup Cottage has been in the culinary field for over 18 years.
While working towards his culinary degree in Michigan, Chef Carl McConnell apprenticed with the renowned Chef
James MacDonald at the nationally acclaimed Tratoria Bella Ciao in Ann Arbor, MI. There, Chef McConnell learned
and practiced his skill in the art of traditional southern French and Italian cookery.
With classical continental culinary technique firmly rooted, Chef McConnell left to continue his education at the
Ljungstedtska Skolan (Nordic Culinary School of Europe) in Gothenburg, Sweden where he mastered his knowledge
of vintage European preparations. Upon completion of his regional studies, Chef McConnell accepted an Executive
Chef position with Clipper Cruise Line working on-board ships around the world for this affluent and renowned
small ship cruise line for the next four years. In 1997, Chef McConnell was invited to create and operate a gourmet
culinary program for the American Orient Express rail line. During his year with the luxurious American Orient
Express, the Chef honed his skill of nouvelle American cuisine, specializing in the elegant preparation of regional
North American dishes and wild game.
After finding success within the luxury travel industry, Chef McConnell expanded his horizons to include around the
world private jet excursions, taking on the responsibility of Corporate Executive Chef with TCS Expeditions in
Seattle, Washington. During his three-year tenure with this elite private jet company, Chef McConnell broadened his
knowledge to include many types of international cruise, traveling to 82 countries of the world and working with an
elite clientele.
He continued his part time academic and occupational study at the Culinary Institute of America at Greystone in
Napa Valley and often visits for special classes. Chef McConnell has been featured in publications including the San
Francisco Examiner, Los Angeles Times, Victoria Magazine, Traveler's Tales, National Culinary Review and Fine
Cooking. Television appearances include "The Rockies by Rail" (PBS).
In addition to his media recognition, Chef McConnell is the recipient of professional awards presented by the
American Culinary Federation and the National Restaurant Association.
While working towards his culinary degree in Michigan, Chef Carl McConnell apprenticed with the renowned Chef
James MacDonald at the nationally acclaimed Tratoria Bella Ciao in Ann Arbor, MI. There, Chef McConnell learned
and practiced his skill in the art of traditional southern French and Italian cookery.
With classical continental culinary technique firmly rooted, Chef McConnell left to continue his education at the
Ljungstedtska Skolan (Nordic Culinary School of Europe) in Gothenburg, Sweden where he mastered his knowledge
of vintage European preparations. Upon completion of his regional studies, Chef McConnell accepted an Executive
Chef position with Clipper Cruise Line working on-board ships around the world for this affluent and renowned
small ship cruise line for the next four years. In 1997, Chef McConnell was invited to create and operate a gourmet
culinary program for the American Orient Express rail line. During his year with the luxurious American Orient
Express, the Chef honed his skill of nouvelle American cuisine, specializing in the elegant preparation of regional
North American dishes and wild game.
After finding success within the luxury travel industry, Chef McConnell expanded his horizons to include around the
world private jet excursions, taking on the responsibility of Corporate Executive Chef with TCS Expeditions in
Seattle, Washington. During his three-year tenure with this elite private jet company, Chef McConnell broadened his
knowledge to include many types of international cruise, traveling to 82 countries of the world and working with an
elite clientele.
He continued his part time academic and occupational study at the Culinary Institute of America at Greystone in
Napa Valley and often visits for special classes. Chef McConnell has been featured in publications including the San
Francisco Examiner, Los Angeles Times, Victoria Magazine, Traveler's Tales, National Culinary Review and Fine
Cooking. Television appearances include "The Rockies by Rail" (PBS).
In addition to his media recognition, Chef McConnell is the recipient of professional awards presented by the
American Culinary Federation and the National Restaurant Association.
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| Stone Soup Cottage is a non-smoking venue |
