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Meet Our Staff
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Chef Connor Meade
I graduated from Johnson & Wales University with a Bachelor’s Degree in Restaurant
Management with a double concentration on Beverage production and service. I, then, went on to work for Moonlight Meadery in Londonderry, NH making Mead (Honey Wine). My main
duties here were testing new recipes for production and assisting with the production of 100+ gallon batches of 30+ flavors. I also worked in sales for them covering the entire state of NH for on premise sales. I realized my passions lie elsewhere, and moved on to eventually land myself in a small cafe in Worcester, MA. I ran a cafe attached to the DCU Center called Figs & Pigs. Here we served breakfast and lunch to the local area across the street from MCPHS (a pharmaceutical and health college) as well as served Concessions for events in the DCU. The DCU Center eventually closed the cafe and rented the space out. I am leaving the 99 Restaurants after 3 years of working as a Bar Manager/ Assistant Restaurant Manager to join The Bend at Sugar River Deli.
I am very excited to serve the community of Sunapee great food and drinks and help
make The Bend at Sugar River Deli a favorite in the local community.
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Sous Chef Dani Nichole
Growing up as a small town girl in the north east kingdom, Dani’s pallet was anything but that.  From watching her father butcher game for their family to creating dishes at a fine dining establishment, she’s been self taught with passion, thirst for knowledge……and endless nights of falling asleep to the food network channel. Now, as a single mom with two sons of her own, showing them that no matter what, if you want something badly enough, it shows up when the time is right. Now is the time.

“He doesn't yearn for a better, different life than the one he has - because he knows he's got a home in this one.” ― Anthony Bourdain
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