Dean Carlson, owner
Dean came to Wyebrook and agriculture following the typical career track of college, 15 years on Wall Street, and then finally deciding to get a real job. He grew up in Minnesota but has lived in Philadelphia since 2002.
Emelie Ehn Carlson
ERIC YOST, Executive chef
Eric’s background and dedication to sourcing locally produced food makes him a perfect addition to our team here at Wyebrook. We are very excited to see him bring out the best in our sustainably raised meats and other local ingredients. A native to the area, Chef Yost went on to study Culinary Arts at Johnson and Whales University in New England. While mastering his culinary skills at school, he also cooked at Coonamessett Inn and Restaurant in Cape Cod. Chef Yost moved back to the area and became the senior sous chef for Tommy Bahama restaurant. His skills and creativity in the kitchen lead to the opening of several other locations across the country. In 2008, he was hired by restaurateur Marty Grims as Executive Chef during the rebirth of the iconic White Dog Cafe in University City as well as the opening of the fantastic White Dog Cafe in Wayne, PA. Most recently Eric has been the personal chef for a world renowned movie producer here in the Philadelphia area.
Ryan Bostdorf, Farm Manager
firstname.lastname@example.org Ryan joined Wyebrook in early 2012 from Penn State University with a degree in Animal Science and a minor in Agribusiness Management. He gained much experience with grass based farming while working at the Haller Farm and the Penn State Swine Research Center. His expertise in animal welfare and nutrition has be a great addition to the farm. Ryan is from Halifax, PA in Dauphin County.
Audra Matlack, Restaurant Manager
Lisa Dickerson - Events Coordinator
Alexi Alejandro, Head Butcher
Steve Stolzfus, Farm
Steve is our invaluable connection to the local community and probably the hardest working man on the farm. Steve grew up in the Honey Brook area and seems to be a distant relative of everyone in two counties. There is no way to explain how valuable his connections can be. Steve has a wealth of knowledge about cows from his past experience with his own dairy herd.