The duration of each residency is 23 days.  The residency runs concurrently with the artist residency so that both Chef and Artists can interact with one another.  One chef will be accepted for each available date.   Available dates are as follows:

April 24th - May 17th

May 22nd - June 14th

June 19th - July 12th

August 7th - August 30th

September 4th - September 27th

October 2nd - October 25th

An interview may be requested prior to acceptance.  This year's Chef Residency is being organized by Winston Chiu. Applications will be reviewed on a rolling basis. If you have more questions before you apply, please email  

Applications are now closed for the Chef Residency and will reopen late summer/early fall.  Please join our mailing list for more information.


The commercialization of nutrition has led to an industry that substitutes bioavailable nutrients for a long list of preservatives and additives. In this culture of non-food, our chefs are a beacon of hope for a future of healthy eating. With that in mind, we founded the Chef In Residency Program to provide an opportunity for experimentation and leadership. Chefs are invited to Marble House Project to innovate a sustainable culinary  culture for the 21st Century.

 Each chef in residence will have ample time to become familiar with Dorset and surrounding areas, meet farmers and other organic purveyors and delve into their own food creations and aesthetics. Chefs will be given a professional kitchen and a separate prep kitchen to use as their studio space. Additionally, chefs will have access to the organic farm at Marble House Project and the Marble West Inn to source their ingredients. They have the option of working with our farmers to learn more about cultivation and harvest.

During the residency, chefs will

  • Create two experimental dinners a week at the 16 seat restaurant at Marble West Inn

  • Host a weekly tapas night

  • Develop and present one community workshop

  • Present a farm to table dinner on the final Saturday of the residency

This structure provides ample opportunity for chefs to play with food while developing essential community engagement and leadership skills and furthering their understanding of sustainable practice.