Beth Daidone

Executive Chef/Owner

Born and raised in Brooklyn, NY Beth graduated from Vassar College in 1984. After a brief stint as a graduate student in Environmental Biology at Yale, she took a leave of absence and returned to London, where she had spent her junior year abroad. There she fell into a part-time restaurant job and discovered her passion for food and cooking. Her career as a chef developed as she worked in a number of restaurants in London and Glasgow over a fourteen year period, including The Ivy in central London, for Charles Fontaine at the Quality Chop House, and at Anna’s Place, an established Swedish restaurant where she held her first head chef position.

In the late nineties she returned to Woodstock, NY where her family has always had a weekend home. She worked at the Blue Mountain Bistro and then spent a year in Seattle helping friends with their Sicilian restaurant. Beth moved to Millbrook in 2000 and worked briefly for a local catering company. In 2001 she began working at the Tinhorn, later becoming Executive Chef. One year later she joined with Buffy Arbogast to form Babette’s Kitchen, LLC, launching a new catering and prepared food service at the Millbrook Farmers Market using the kitchen at the Hudson Valley Foodworks in Poughkeepsie, New York. In April 2006 Beth and Buffy opened their gourmet market and coffee shop on Franklin Ave in Millbrook.

Beth is a member of Slow Food USA.

Buffy Arbogast

Manager/Owner

A native of Victoria, Texas, Buffy Arbogast graduated in 2004 with a Bachelor of Professional Studies (BPS) degree from The Culinary Institute of America. She was selected by her peers to deliver the address on behalf of her class at commencement.

After graduation she served as the culinary demonstrator for the Admissions Department. In this role, Buffy was responsible for culinary demonstrations, both at the CIA’s Hyde Park, NY campus and at off-campus locations. She also organized and oversaw the college’s Career Discovery programs for High School students.

Buffy’s professional experience includes serving as front-of-the-house manager at Tinhorn Restaurant in Millbrook, NY and as a private chef in Rhinebeck, NY while attending the CIA. She has also worked with the Fairmont Hotels in Scottsdale, AZ and owned her own catering company before attending the CIA.

In April 2006, Buffy joined with Beth Daidone to open Babette’s Kitchen, a gourmet market and coffee shop in Millbrook, New York.

Buffy Arbogast is a member of Slow Food USA.

Katherine Balis

Head Baker

Born and raised in the Hudson Valley, Kathy has been baking as long as she can remember. Her early baking career started in her Russian grandmother’s kitchen as a child. As her interest grew Kathy began teaching herself basic baking techniques which helped her launch her career.

As the Head Baker at Mabbettesville Market, Kathy would oversee all aspects of the daily bake off. As she developed a successful menu of baked goods she also built a loyal customer base.

Upon leaving Mabbettesville Market, Kathy helped a friend and fellow baker set up shop in a new local bakery. After a couple of odd jobs to fill the time Kathy missed the kitchen and baking. In July 2006 Kathy joined Babette’s Kitchen in Millbrook, NY and has played and integral part in the company’s success. With the owners she has helped to create a diverse line of quality baked goods, sweet and savory, along with a large and faithful following.