The Blooming Hill Family

Guy Jones started farming in the Hudson Valley in the early eighties. When he was just starting out he sold vegetables at farmers' markets locally and in New York City at the Union Square Greenmarket.

From the beginning the farm grew a very wide variety of specialty organic produce - some of it strange and new at that time even for the burgeoning New York restaurant scene. This attracted the attention of up and coming chefs & restaurateurs such as David Bouley, Tom Colicchio and Danny Meyer, who began picking up produce from the farm's Greenmarket stand on a regular basis.

Other chefs caught wind of what the farm was offering and began requesting that the farm try growing unique crops from then hard to obtain imported seeds. The farm answered these requests, word began to spread, and before long Blooming Hill had a small but loyal group of wholesale customers, and was delivering weekly to restaurants in New York City and the surrounding area.

Over 30 years later the farm is still known for its eclectic and broad organic produce offerings - we grow and forage over 200 varieties of fruits and vegetables on a hundred acres in Orange County, NY. In addition to wholesale produce the farm also offers an onsite store, restaurant & event space.

Austin is the middle son of Guy Jones and grew up working at Blooming Hill in the field, at the farm store, and in the kitchen at the farm’s outdoor weekend cafe. After high school he left the farm to attend Cornell University in Ithaca, NY where he studied English and creative writing.

Following graduation from college in 2012, Austin spent time working in restaurants in New York City and Westchester. He worked at Marlowe & Sons, Lupa Osteria Romana, and Restaurant North. In 2015 he moved back home and began working on improving Blooming Hill's events and dining offerings. Today he continues to manage business operations for the restaurant & events at the farm. He lives right down the road from Blooming Hill with his wife Erica, son Henry and daughter Hannah.

Travis was also born and raised on Blooming Hill, and has worked full time on the farm since graduating from the University at Albany with a degree in computer science. Travis is involved in both the vegetable growing and restaurant/events sides of the business - working the fields on the black dirt, maintaining the farm and restaurant's equipment, website and facilities, and occasionally making Pizzas.

Kevin grew up right down the road from Blooming Hill Farm. He worked part time on the farm in the fields and at the store during high school. He later worked in the restaurant and at events on the weekends, and during summer months, through his college years. In 2016 he graduated from Brooklyn College and took a full time position at the farm as an event manager and planner, and has played a major role growing the farm's business ever since.

Caitlin grew up in the Hudson Valley. After high school she attended Hunter College in New York City and graduated in 2011. After graduating she started working for Tom Colicchio's restaurant group as a client relations specialist, and did fundraising for the James Beard Foundation. In 2014 she moved to New Orleans to work on business development for a promising pop up event company called Dinner Lab. She spent two years enjoying the vibrant food scene of New Orleans before returning to NYC in 2016 to work for Danny Meyer’s Union Square Hospitality group. Longing for a return to the Hudson Valley, Caitlin left the city in late 2018 and shortly after joined the team at Blooming Hill.

Ray was born and raised in New Jersey and and has been working in restaurants for over 20 years. He started his career working at a local Pizzeria and spent his high school and college years working at a local Italian Deli and Salumeria. After graduating from Appalachian State University with a degree in Public Relations and Business, he was hired in at Eataly Flatiron in New York City in 2010. Ray spent over 10 years working for the Batali and Bastianich Hospitality Group and Eataly. He was the General Manager of Lupa Osteria Romana, Otto Enoteca & Pizzeria, and Babbo Ristorante & Enoteca. He was also on the opening team for Eataly Boston. After leaving B&B Hospitality, he worked for Major Food Group as a manager of Carbone Restaurant and the Crown Club. He started working with Blooming Hill in 2020 and became Restaurant Director in the spring of 2023.

Emily grew up on the West Coast and spent her childhood living off the land—spending long days on the ocean catching crab, fishing, hunting, and building a deep appreciation for where food comes from. After graduating high school, she attended Southern Oregon University to pursue a degree in Hospitality and Tourism. After graduation, she moved to Oahu, Hawaii where working with companies like Gourmet Events Hawaii and Kalapawai Cafe reconnected her with her core passions: sustainable living, cooking, and community-centered food. Emily first visited the Hudson Valley in 2018 and immediately connected with the region's rich farm culture and community. She and her husband moved to the area in 2020 and have called it home ever since. Prior to working with Blooming Hill Emily worked at various food, events and culture-related business in the area including City Winery, The Center for Discovery, and Hurleyville Performing Arts Centre. She started her position as restaurant manager with Blooming Hill in the summer of 2026. Outside of work she enjoys spending time with her husband and young son—exploring the area, spending time on the water, and trying new local spots.

Michael attended culinary school at the Institute of Culinary Education in New York City. Before working at Blooming Hill he worked at the Relais & Chateau property Hotel Fauchere in Milford, PA where he was Chef de Cuisine. He also worked at the highly acclaimed event venue Cedar Lakes Estate in Port Jervis, NY. He joined the Blooming Hill team in January of 2023 as a line cook and became Sous Chef later that year. In April 2025 he ascended to the role of Executive Chef. He currently resides in Milford, PA with his wife and three children.

Justin was born and raised in Brighton, Michigan. He moved to the east coast to attend Boston University. After graduating he moved to New York City and has been working in the hospitality industry ever since. He spent several years working at Lupa in Greenwich Village where he eventually met Austin and was introduced to the farm in 2013. He started to work at Blooming Hill periodically for events in 2014, while still working full time in the city at the newly opened Marco’s in Park Slope and later at Henry Public in Carrol Gardens. In 2016 he helped the farm develop a beverage program for their events and for the newly built restaurant. Today Justin continues to manage the bar and beverage program at Blooming Hill.

Skyler is the youngest Jones brother & has recently moved back to the farm after spending last few years living and working all across the country. He graduated from SUNY New Paltz in 2020 with a degree in History. Sky works in the field, restaurant, and at the farmstand.

Kate was born and raised in Yorktown Heights. Out of high school she attended Trinity College in Hartford, CT, studied abroad in Australia, and moved to Australia full time in 2011 where she studied Graphic Design at the University of Technology in Sydney. There she found her love of hospitality working in the rich and dynamic cocktail bar scene throughout the city. Kate returned to the states in 2015 to pursue a career in hospitality. She has worked for Fortina Restaurant Group in Westchester County, NY, and was general manager at Kawa Ni in Westport, CT. In 2021 she moved to Middletown, NY and joined the Blooming Hill team in a part time front of house position. She took on a full time management position in 2022.

A New Yorker to her core, Rowan was born & raised in Westchester and spent much of her formative years in the Catskills before heading to Syracuse University where she studied music business and entertainment. She found her love of hospitality while working her way through college, and after a stint in live music & events in NYC, she returned to Westchester to focus on hospitality full-time. She has now spent nearly a decade in hospitality, managing FOH operations and events at the Westchester institution Rye Grill & Bar and running high-end catered affairs in the tri-state area before joining the Blooming Hill team.

Rowan is deeply passionate about ethical and sustainable food systems, small farms, and farm-to-table dining. She believes that some of the best hospitality happens outside - around fires, in fields, or under tents - and is drawn to work that celebrates place, seasonality, and connection. When she’s not at the farm, you’ll probably find her trying a new restaurant or chasing her next outdoor adventure.