Michele Clermont

Kitchen Manager

Michele began her career in hospitality after earning a degree in Hotel, Restaurant, and Tourism Management from Endicott College in Beverly, Massachusetts, followed by a Culinary Arts degree from the American Culinary Institute at McIntosh College in Dover, New Hampshire. She built her professional experience in corporate and prepared foods, specializing in menu development for well-known establishments, including McKinnon’s, Parker’s Maple Barn, and Pasqually’s, where she was hired specifically to design a new breakfast menu. With expertise in both hospitality and culinary arts, Michele brings creativity, skill, and a thoughtful approach to her work in the kitchen.

Her path into food service was shaped by a desire for meaningful and lasting work. Through cooking, she’s found a way to nurture others, spark joy, and build community through food. Whether preparing meals that support and fuel students or experimenting with new recipes and menus, she is passionate about creating food that comforts, excites, and connects people.

Beyond her professional life, Michele loves traveling and experiencing new cultures through cuisine. She has explored Florida, Italy, Greece, much of the Caribbean, and Hawaii, and looks forward to her next big adventure in Fiji. Closer to home, she enjoys time by the water at Lake Winnipesaukee or the ocean, often cooking for family and friends—especially soups and chowders, with seafood and corn chowder among her favorites. Her love of food, travel, and connection shines through in every aspect of her work, enriching both her school community and her life beyond campus.