Meet Our Kitchen Staff

Having more than 16 years of professional experience in the food industry, my career has been shaped by a commitment to craft, hospitality, and continual learning.  I have had the opportunity to own and operate my own catering company, collaborate as an Executive Chef with local restaurants, and teach cooking classes locally and abroad, at major conventions, and on TV.  These experiences have allowed me to learn from many cultures and kitchens, shaping not only how I cook, but how I think about food, hospitality; none of it would exist without the people behind.

Our Kitchen team is made up of dedicated individuals who bring creativity, discipline, and pride to their work each day.  Together they strive to deliver thoughtful, memorable food that reflects both skill and care.

At Middlebury Inn, we are commited to providing opportunities for growth, because when our staff feel supported, the food and the guest experience reaches its highest potential.

It is my pleasure to introduce you to our culinary team here at the Middlebury Inn.

Warmest regards,

Vicky Regia-Kopp

Director of Food & Beverage

Head Chef

Chef Lyndon is a Middlebury, Vermont native with over 15 years of culinary experience.  He worked his way up to Head Chef, building a strong foundation rooted in discipline and craft.

His cooking style is precise and flavor-driven, influenced by Western European and Mediterannean cuisines.  Passionate about food, Chef Lyndon is dedicated to creating thoughtful, well balanced dishes that leave guests with a memorable dining experience.

Line Cook

Jenny brings 10 years of experience to the Middlebury Inn, including experience at institutional and high-volume restaurant kitchens.

She loves cooking Japanese cuisine alongside comfort food and BBQ, and is always eager to explore new flavors and techniques. She puts love and effort into every dish, hoping to make every guest feel cozy and cared for.

Menu Creation:  Monte Cristo/Breakfast Item

Line Cook

Mark is a seasoned line cook with over 20 years of kitchen experience. Originally from Florida, his background in fast-paced sports bars and grill kitchens has shaped his love for bold, yet comforting flavors. He enjoys cooking Southern and Southwest-style cuisine while remaining enthusiastic about exploring new ideas, recipes, and cooking techniques.

A proud father of four, Mark believes there’s nothing better than a good, home-cooked style meal shared with others, and he seeks to share this experience with others through his cooking. His greatest satisfaction in the kitchen comes from seeing guests genuinely enjoy his food and leave the table happy.

Menu Creation: 

• Bacon Man and Cheese Bites/Starters
• Fish Tacos/Lunch
• Hobo Smash Burger/Lunch 

Line Cook

Originally from Vermont, Micah brings over 20 years of experience to the kitchen.

Micah specializes in contemporary American cuisine, with a focus on local and seasonal ingredients. He enjoys creating elegant, unique dishes and thrives on sauté station and unconventional cooking techniques. With his creativity, attention to detail, and playful approach to food, Micah believes cooking should be both thoughtful and fun.

As an avid outdoorsman and woodland forager, he also enjoys campfire cooking and incorporating nature-inspired elements into his cuisine. He strives to provide guests with memorable dining experience that leaves them excited to return for more.

Menu Creation:

• Winter Salad with Poached Pear
• Maple Creme Brulee/Dessert
• Cherry Balsamic Crumble/Dessert

Line Cook

Menu Creation: Tofu Delight/Dinner

Line Cook

Menu Creation:

• Cheeseburger Spring Roll/Starters
• Peanut Butter & Chocolate Pancake/Breakfast & Brunch
• Southwestern Crispy Chicken Burger
• Shepherd’s Pie