Shepherd to Chef



Nick Stefanelli- Executive Chef of Bibiana


“I love the local lamb from the Shenandoah Valley; it is one of the best in the world. Craig Rogers truly puts a lot of love and care to the animals he raises and it directly translate to what I am putting on the plate for all of our guest.”

Craig Rogers- Shepherd of Border Springs Farm


Craig Roger’s Border Springs Farm is a small family operation, with 600 sheep and still growing in the shadows of the Blue Ridge Mountains. Rogers has spent the last decade honing his skills, and has discovered the rewards of working with local chefs who share his philosophy: passion and commitment to what you do translate to a high-quality end product.