About Blooming Hill Farm

Guy Jones started farming in the Hudson Valley in the early eighties, not long after he gave up his storefront law office in Albany, New York. In the beginning, Blooming Hill sold vegetables at farmers' markets locally and in New York City at the Union Square Greenmarket.

Even baack in the 80's the farm still grew a very wide variety of specialty organic produce - some of it strange and new even for the burgeoning New York restaurant scene. This attracted the attention of up and coming chefs such as David Bouley, Mario Batali, Tom Colicchio and Michael Romano. These would-be restaurateurs began picking up produce from the farm's Greenmarket stand on a regular basis.

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

Today we're still known for our unaltered, eclectic and broad produce offerings - we grow and forage over 200 varieties of fruits and vegetables on a hundred acres in Orange County, NY, and we are proud to sell to some of the best restaurants in New York City, New Jersey, and the Hudson Valley.

The Blooming Hill Events Team

Austin Jones
Chef and Owner

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 he moved to New York City where he worked in restaurants. He spent time cooking and working front of house at Marlowe & Sons in Williamsburg and Lupa in Greenwich Village. After a few years in New York he moved back the Hudson Valley and started in on improving Blooming Hill’s events and dining business. During this time he also worked part time cooking at the highly acclaimed, but short-lived Restaurant North in Armonk, NY. Today Austin manages the kitchen and business operations for the restaurant and for events at Blooming Hill.

Kevin Bresnan
General Manager

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. Over the past three years he has played a major role in expanding the farm’s events and dining business. In 2019 he was promoted to general manager of events and dining at Blooming Hill.

Justin Heneveld
Beverage Director

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. He splits his time between Blooming Grove and Brooklyn where he lives with his wife and two cats.

Caitlin Cullen
Event Planner and Manager

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 also did funraising 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 began her tenure at Blooming Hill as the newest member of the events and dining management team.