Farmer, Founder, Manager

Dillon has been working toward delivering an authentic farm to table catering experience for over a decade. His interest in connecting people, place, land, nature and culture was born out of his upbringing in upstate New York. He leads the collaboration with an acute attention to detail, always seeking the ultimate local food experience for our clients.

Dillon is responsible for farm operations/maintenance, logistics, permitting, marketing and client relations. His innate ability for executing events that exceed expectations has given Farmstead Catering a reputation as one of the premier event caterers across northern New York. 

When not behind a desk or in beast mode at the farm, Dillon can be found fly fishing, roller skating or tinkering with old diesel engines.

Head Chef

Ryan Sodomin is the culinary influence behind Farmstead Catering. With 10 years of experience in the culinary industry, he specializes in creating flavorful, high-quality dishes that elevate any event. Ryan Sodomin trained at The Culinary Institute of America, honing his skills

involving culinary fundamentals, world cuisine, wine and beverage, and sustainable cooking practices. Over the years, he has worked at Crave events group/Landmark Hospitality, Plainfield NJ and Rats (Grounds for Sculpture) Hamilton, NJ, before bringing his expertise to Farmstead Catering.

Ryan is passionate about using fresh, locally sourced ingredients produced on site at Echo Farm. He believes that great food brings people together. Every dish is crafted with precision, creativity, and a commitment to excellence.

Chef Ryan specializes in open fire cooking, American cuisine, French cuisine, and foraged varieties influenced into cuisine during seasons. When not in the kitchen, Chef Ryan enjoys foraging for wild ingredients, experimenting with new recipes, and working on the farm.

Farmer

Alexis is a recent graduate of St. Lawrence University with a Bachelors of Science in Conservation Biology and a minor in English. She is originally from the Berkshires in Western Massachusetts and later Midcoast Maine, both regions instigated an appreciation for the natural world. With a passion for ecological stewardship, Alexis has a strong belief in the harmony of intrinsic conservation through agricultural methods that promote long-term sustainability, and preserve the balance of the natural ecosystem. She will often be found running, biking, and always with a cup of coffee in hand.

Farmer

Raised in southern Connecticut, Cole has been growing vegetables on market gardens and CSA’s for the past seven seasons. After engaging with local food and food systems in college, Cole entered a farming apprenticeship in North Carolina and has been pursuing gardening, foraging, and farming opportunities since. Apart from plant cultivation, Cole enjoys taking things apart, playing music, and all games of skill or chance.

Grower, Floral Designer

Melody Horn is our resident floral designer and vegetable manager. She has been growing and designing with plants for over two decades. Her constant sense of wonder and pursuit of beauty has informed her vocation as a grower and floral artist. As a new mother, Melody enjoys spending time with her child in tow in the greenhouse, on the stream side or out weeding in the field. When not at the farm, Melody enjoys playing with metal, fly fishing, hanging with friends and playing in waterfalls. She will retire to Thailand to ride scooters and eat noodles.

Event Planner, Event Coordinator

Jori has her hands in many pots - most of them involving food. Her passion for feeding and fostering her community with the food we grow motivates her daily. Jori has been with us since the beginning - helping behind the scenes to coordinate and ensure all aspects of the event run flawlessly.

Chef, Service Coordinator

Bayley is from the high desert of Reno, Nevada. She is our connection between the service team and the kitchen. She has a background in health and nutrition as well as many years in customer service and hospitality. She recently completed chef training in Switzerland, where she interned at Michelin star restaurant KLE in Zurich. She has a passion for connecting people with food as well as sustainability and organic sourcing. Her interests include finding new ways to cook, fermentation and plant based eating. Apart from the kitchen she enjoys all the outdoors have to offer. Hiking, biking and climbing, as well as traveling to new countries, experiencing and learning about new cultures. She looks forward to collaborating with Echo Farm to continue to add to the community and let good food bring people together. 

Volunteer Farmer

Hi I’m Matt! 

I am a building analyst for an energy efficiency non profit but in my spare time I help out at Echo Farm with odd jobs and other projects during any season. You can also find me on the lawnmower in the summer keeping the picnic area looking elite! See ya out there! 

Farmer

Kiva is a farmhand from Milwaukee, WI, with a background in writing, community organizing, and immigration law. Since 2020, she has spent time on organic vegetable farms in Wisconsin, Colorado, and New York, and volunteered on farms in Japan. Her farming interests include nutrition, appropriate technology, and biodynamic agriculture. Outside of farming, Kiva is a classically-trained ballet dancer, adventure motorcyclist, and Argentine tango enthusiast. She’s excited to begin working with dairy cows and to be able to provide nutrient-dense food to the community

Administrative Assistant, Dairy Processor

Stephanie grew up in the beautiful Champlain Valley of Vermont where she developed her love for farming and the natural world. Her passions took shape in college as she learned more about natural systems and the immense negative impacts humans are making on our planet. After earning her bachelor's degree in Biology and Environmental Studies, Stephanie moved to the Pacific Northwest with her husband. She worked a variety of jobs, including caretaking a 30 acre park, interning on an organic farm, and leading a gleaning program. Stephanie also spearheaded a large garden project at her church where organic vegetables were grown for low income families in the area. Good food grown well has always been important to Stephanie, and she is extremely excited to come back to the Northeast to join the local food movement here.