Chef Greg St. Peter, a Rutland native, brings a distinctive blend of experience, creativity, and community connection. A self-taught chef who honed his craft in Boston, MA, and Portland, OR, Greg combines traditional French culinary technique with the rugged sensibility of New England cuisine. His deep local roots and passion for giving back to his community set Rabbit Rabbit apart, offering an authentic and elevated dining experience grounded in place and purpose.
“At some point when you talk about food you stop talking about recipes and you find yourself discussing the human elements of food – how Grandma did it, fond memories around a table, new and old experiences; not only of dishes but friends that share those meals.”
Rutland's favorite blue haired boy scout
as a young line cook in Boston at KO Prime
Smoked chicken with braised cabbage and a poblano crema
Rabbit Rabbit co-owner Kat Hall St. Peter is a professional photographer and creative image editor with over 20 years of experience in creative production and retail operations. She brings the organizational brain and operational know-how to her half of Rabbit Rabbit.
Raised an Air Force brat and not originally from Vermont (but a New Englander through and through), some might call her a Masshole – endearingly. With Irish and Colombian heritage, born in Okinawa, and family ties to Hawaii, she’s just as likely to throw together spam musubis for snacks as she is to bang a uey for a lobster roll. Kat’s ability to balance creative vision with efficient systems keeps things running smoothly behind the scenes, supporting Chef Greg and helping Rabbit Rabbit do its thing.
“Our philosophy with Rabbit Rabbit hopes to emphasize community, not competition. The local community is strongest when small businesses thrive.”
Outside Marc Anthony's in Onset MA
Florida Room @ Portland OR
Self Portrait with View Camera