Meet Our Chef,  Jackson Casey

Jackson attended Green Mountain College in Poultney, Vermont. There he studied agriculture and sociology. It was after college, when he turned his attention to cooking.  Learning the basics in hotel kitchens, Jackson went on to become a sous chef at Stages Restaurant in Dover.

In the summer of 2016, Jackson went on to stage and work under Ben Falk of Whole Systems Design, Dan Barber at Blue Hill Stone Barns, Jake Bickelhaupt of two-Michelin starred 42 Grams, and Acadia Restaurant in the south loop of Chicago.

His focus is, and has always been, balancing technique with the finest locally sourced products.

163 Water St

Exeter, NH


(603) 580-4268

©2019 by Vino e Vivo. Proudly created with