chef christian kruse


his grandfather watches over him

Grandfather Henrik encouraged Chef Christian to go for his dreams…always. A large black and white picture of the two of them reminds Kruse daily of his grandfathers mantra. Chef Christian’s love for food began as a small child, spending time with his family creating a variety of meals that represented his parent and grand-parents multicultural backgrounds. Whether it was Lumpia (Filipino egg rolls), roasted pork with crackling called Flaeskesteg, or simply fresh homemade pizza, this is really where it all began. Educated locally at New England Culinary Institute, Kruse came to Vergennes Laundry after more than a decade long run as executive chef at Basin Harbor Resort & Boat Club in Vergennes. In 2016 Kruse was named Chef of the Year in Vermont, and in 2017, was invited to cook at the prestigious James Beard House in New York City.

vermont fresh

“Our growing season is relatively short here in Vermont, but we have more than 200 farms in Addison County,” says Kruse, who has lived in Vergennes for over 13 years. “It would be shameful as a chef to not highlight locally grown products whenever I can.” The VERMONT FRESH NETWORK helps to connect farmers and producers to restaurants and chefs, making the most of local partnerships.
“We try to prepare our seasonal vegetables in a number of ways, because each cooking method affects the flavor and texture differently,” says Kruse. “Take asparagus, for example. We roast it, grill it, braise it, sauté it, turn it into soup, and even confit it. It lends itself to a lot of different proteins, depending on how you prepare it.”




Purchasing Vergennes Laundry in 2017, Chef Kruse wanted to keep the delicious traditions of the wood fired bakery intact. “I look forward to continuing many of the favorites that attracted a loyal following over the years for Vergennes Laundry. At the same time I’ll work to put my own stamp on the menu and experience that is Vergennes Laundry by CK,” said Kruse. “Most importantly, we want to expose people to new flavors and foods that delight them and keep them coming back for more.”