Jon and Chelsey wanted to create a space in which they can live a lifestyle they believe in: both sustainable and holistic.
Chelsey has been studying holistic practices for over a decade. She is certified in Reiki and to teach Yoga. She has a Bachelor of Science in Culinary Nutrition. Chelsey (Mosey) thru-hiked the Appalachian Trail in 2017 with her dog Jesco. Jon has an enormous love for farming and the two of them have experience working on farms in their past. Jon works in the craft of woodturning and has a lifetime of experience working in the trades where he has learned to paint professionally and work in construction.
They want to share their passions with other like-minded people and open up a doorway for others who are unfamiliar with these practices to have the opportunity to experience them. Chelsey and Jon have brought two beautiful boys, Holden, and Wyatt into the world. It’s important to them that they raise their kids in an environment where they have the opportunity to learn and be with the land, have fun, be creative, and meet new people that can open them to new ideas and possibilities. Them, and their dogs, Boognish and Jesco, welcome you with warm hearts. They also have chickens and goats. Goats are natural escape artists and love to explore the property to eat trees and more grass. You may see them running around or taking an afternoon nap on the hill, outside of their fenced in area.
Alex is such an important part of the Wise Pines family, as our Head Chef and Innkeeper. She is key to keeping Wise Pines the welcoming environment that it is and adding her own touches to both the property and the meals on your plates.
Alex has been in the industry for over 14 years. She’s worked her way up in professional kitchens, bakeries and catering from West Virginia, to Florida, Colorado and Rhode Island, studying many different cuisines and mastering her skill set. She is a graduate from Le Cordon Bleu in Culinary, and has a Bachelor of Science in Hospitality Management from Johnson & Wales University. During her tenure in CO, in 2016, she was given the opportunity to cook at the James Beard House in New York.
Her passion lies in food, people, and sustainability. She provides guests a warm experience, and a “garden-to-table” fare that honors seasonal eating, supports local farmers, and embodies rustic simplicity. If she’s not taking care of guests, in the kitchen, or getting dirty in the garden, you can find her sailing on the water, or soaking up the outdoors of New England.
