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All About Mill Bay Coffee... Behind the counter at Mill Bay Coffee you'll find a number of quality employees ready to serve you. The leaders of this crew are Joël & Martine Chenet. Joël is from Tours, France, which is located in the Loire Valley -- a beautiful area where most of the castles of the Kings of France are located. The area is very rich in the culinary arts.  Since
Joël's parents owned a hotel restuarant at the center of Tours, Joël
began his culinary training very early. He went on to do his
apprenticeship in the best restaurants of France, as well as in Germany,
England, Africa (Madagascar), and the U.S. He came to the United States
as the Chef of the French President Giscard d'Estaings in 1976 for the
Bicentennial and stayed as the Chef of the French Consulate in New York,
and later as the sous-chef at the Pierre Hotel in New York City.
 Martine,
whose family was in Medicine and Dentistry, was born in Paris. She moved
to Canada in 1968 for a few years. She became more involved in the food
industry in the 1970's. She and Joël met and married in New York City
1976. Joël
continued to expand his culinary credentials and his reputation grew.
He moved to Boston to work in the Parker House, then back to New York
State where he became the Executive Chef in the oldest and one of the
most prestigious private clubs in America, the Buffalo Club. In
1997, Joël and Martine opened a bakery in Buffalo, NY. However, Alaska
beckoned. Joël's love for the state increased with his many visits here
over the years. Finally he and Martine moved to Kodiak in January 2000
to work at Mill Bay Coffee. Joël and Martine were both trained in
Europe where very good coffee is the norm, roasteries were common, and
they were taught about quality coffee at an early age. They have
extensive food background and take the Culinary notion about handling
and preparing food to the coffee business. The coffee bean is considered
to be food, and is treated with the care and respect our tastebuds
deserve.
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