Cloud 9 owner Sarah Moran first came to the Burlington area in the 1980s, graduating from the University of Vermont in 1984 and going on to pursue graduate studies at St. Michael’s College. After living and working in New York for a few years, the birth of her first child prompted Sarah to return to the Green Mountain State. Seeking a way to pursue her passion for food while devoting time to her new family, in 1990 she established Coggio Caterers with a business partner. Five years later, Sarah changed the name of the company to Cloud 9 Caterers.
From the age of seven, Stephen has been working for Cloud 9 Caterers, likely the root of his passion for food. Growing up, he worked in local Vermont restaurants, the iconic Café Shelburne and the Windjammer. In 2012, Stephen began his formal culinary education at the Culinary Institute of America in St. Helena, California. As an externship in culinary school, Stephen worked at Auberge de Soleil, a 5-star Relais & Châteaux. At Auberge, he was a chef de partie for one year, during school and following graduation from CIA, Stephen was a farmhand apprentice at The French Laundry, a 3-Star Michelin Restaurant for three years. These would be the defining years of working outside of the kitchen, working with food and seasonality. Stephen traveled to Europe and Italy for six months to study biodynamics, agriculture, and regional cuisine. Upon his return to the US, he became the farm manager at Saison, a 3-star Michelin, in San Francisco. There, he managed 4.5 acres of organic produce and livestock. Stephen stepped back into the kitchen at Saison as “gatherer,” in charge of all special sourcing and the management of preservation and fermentation program. From San Francisco he consulted in Tulum, Mexico for a local restaurant to source and create using indigenous products of the Yucatan. Now back in Vermont at Cloud 9, he joined our team as Executive Chef and says that “there is no place I’d rather be.”
Elizabeth fell in love with baking at a young age. By the age of 7, with a smidgen of adult supervision, she was cranking out éclairs and carving out dragon shaped birthday cakes for her 2nd grade classmates. Fast-forward a few years, a bachelors’ degree from St Mary’s College of Maryland in Art/Art History, Anthropology/Sociology, a couple of gallery exhibitions, a stint at the Smithsonian, a couple years of graduate school at the University of Wisconsin, and numerous other jobs and internships along the way; Elizabeth arrived in Vermont in the summer of 2012, and found herself returning to her unwavering love of baking. Her first professional baking job was at the One Radish Eatery in Richmond were she spent her mornings frying up vegan donuts, rolling out focaccia, kneading pizza dough, and concocting seasonal favorites like the giant pumpkin roll. Now at Cloud 9 Caterers, she enjoys splitting her time between providing them with fresh baked bread and handcrafting an experimental range of celebratory desserts. A few of her latest baking obsessions include beet crumb chocolate chip cookies, hand-rolled blueberry truffles, sesame shortbread buttons, and learning how to craft sugar flowers.