Originally from Syracuse, NY, Nick Kondra was cooking at Straight Wharf Restaurant [rated one of the “Top Seafood Restaurants in America” in 2012 by Travel & Leisure] when he found a kindred spirit in Christine. They agreed that every meal should be an experience.
chefs christine doherty kondra’s and nick kondra’s history of culinary adventures is a key ingredient to the mission of cornerstone cheese & charcuterie.
The duo discovered a mutual passion for travel, adventure, and handcrafted and thoughtfully sourced fare. Between summers in Nantucket and winters in Boston, the couple spent the next few years together exploring the nation while cementing relationships with chefs, farms and artisanal purveyors along the way. Christine and Nick sought out top-tier culinary artisans from Chicago, Louisville, San Francisco, Nashville, New England, Seattle, and beyond. They nurtured those relationships and folded them into their concepts of seasonality, quality sourcing, and every meal as an experience. Cornerstone Cheese & Charcuterie was born.