Open 7 days a week 8:00am to 3:00

Weekend Dinner hours and Wood-fired Chicken and Cualiflower. Coming soon

377 Pine St. Burlington, Vermont

At the Coal Collective, behind Barge Canal Market. Simple, seasonal, and fresh ingredients. Curated, not contrived.

802-489-6412

Chef Sean Richards

Sean grew up in Fair Haven, Vermont at the bottom of Lake Champlain. He has spent his entire educational experience in Vermont from preschool through culinary school at the New England Culinary Institute. Sean spent the last twelve years away from Vermont traveling, eating, and cooking. He settled for a bit in the hills of Tennessee working at the prestigious Blackberry Farm. While at Blackberry Farm, he refined his cooking skills, food knowledge and learned the true meaning of hospitality. After cooking at Blackberry Farm, he was given the chance to travel and cook for popular bands and musicians all over the U.S. and Canada. He spent his days off eating at the best restaurants he could find, absorbing all he could from fine dining to local dives. After years of living out of a suitcase he settled back in Tennessee to open Knox Mason, a small farm to table restaurant. He learned how to work with farmers and local producers. After years away, like so many others, Vermont called him back. Sean spent time opening the kitchens at Philo Ridge Farm in Charlotte and The South End City Market.  Sean’s passion for the simple seasonal cooking and a love of everything local helps to guide the kitchen at Queen City Cafe