SMH: At Home
The People Behind Sonna Mae Heritage
While Sonna Mae did start with just those two ex restaurant workers, Britney and Bryant, the farm has attracted so many other like-minded folks. These folks are an eclectic bunch with all kinds of different experience, but they all have something in common. They believe that there is a better way to cooperate with the Earth. And to be better neighbors in the process for all the plants, wildlife & humans around them. After a few years spent molding the business into the change we want to see in the world, our community is growing into a team of people that chose us! Let us introduce you...
BRITNEY & BRYANT
Britney is the doer. Our fearless leader. No matter whats happening around the farm, Britney is the one who figures out how to make it all work and run smoothly.
Bryant is the dreamer. He thinks up what to build, and how; What to grow, and when. Having spent time doing a little of everything we offer on the farm, Bryant also functions as our "I'll figure something out" guy when anyone on the team hits a snag...for better or worse
LILY BOBRICK
Drawing on her experience as Maitre d' for some of the finest restaurants in Cincinnati, Lily embodies the passion and grace that her role as Hospitality Director requires. Whether you're attending one of our Chef Series dinners or working closely with her to plan your own private event, Lily's kindness and fanatical attention to detail ensure that each Sonna Mae experience becomes a memory that lasts a lifetime.
MARY HACKETT
Mary came to the farm during our '23 season and has been a permanent fixture ever since. She brings a passion for cuisine, both modern and classic, years of experience in fine restaurants, and a diverse tapestry of other skills, interests, and perspectives to our little 'farmily'. Chef Mary is the mastermind behind our meal-kit recipes, the maestro who coordinates all of our guest chefs & pop-up residencies, meeting each and every one of their individual needs.
Chef's strong commitment to accessibility and the sharing of knowledge has also inspired our new industry co-op program where cooks and other staff from the local hospitality community can take home fresh ingredients from the farm after they get a chance to learn, play, and experiment in our part of the food chain. Developing a more intimate and connected relationship with the foundation of their trade in exchange for a few hours each week in the work of the day