Ben Hasty was just 19 when he started his externship with Thomas Keller, a process required by his alma mater, the Atlantic Culinary Academy in Dover. Keller's The French Laundry is one of most famous and explosively influential restaurants in the world and every young chef worth his or her salt wants to work there. He went on to work at many restaurants including The Dunaway in Portsmouth where he eventually became the Executive Chef, Epoch in Exeter, and most recently, When Pigs Fly Pizzeria in Kittery where he was both Executive Chef and Manager. He grew up on his family farm, Breezy Hill in South Berwick 

Jennifer Fecteau is a native Mainer and has worked in restaurants along the Southern area of the state as well as Seacoast NH for the last 14 years. She was raised in a very food centric home where all baked goods are homemade and family dinners together were a special time, no matter how elaborate or simple the spread may be. She grew up watching her grandmother bake her own breads, canning her own jams and labor over piecrusts. Her love of fresh vegetables and fruits comes  from the immense garden she  was lucky enough to tend to. As a child she was responsible for selling the produce my grandparents harvested at a little roadside stand. My first job selling fresh food was magical!!  She has an amazing daughter who is an honor student. In her free time she enjoys the wonders of living on a working farm and helping with the family with daily responsibilities of farm animals.

From May 2008 to the opening of Thistle Pig, she has worked at Wentworth by the Sea Hotel and Spa in New Castle, NH. She's worked in the front of the house operations and experiences have ranged from serving to bartending, as well as  training new staff members. She provides guests with the highest quality service while adhering to the Marriot service standards. Daily responsibilities include upselling liquor and food, tableside wine service, and payment transactions for all guests. 

She has also worked at Weathervane Seafood and  Lobster in the Rough in managerial positions. 

At Thistle Pig, she will manage daily operations in partnership with Ben. Responsibilities will include hiring and training staff, controlling costs, financial accountability, fostering community relationships, crafting cocktails and beer menus, attention to service standards and maintaining a neat and clean restaurant.