Executive Chef Sigal Rocklin grew up in a small town in northern Israel. After finishing service in the Israeli Navy, Sigal came to the United States to travel. She began her kitchen career as a dishwasher but quickly realized she shared her father’s passion for cooking. This same passion led her to Vermont, where she attended the New England Culinary Institute. During her time at NECI, Sigal not only fell in love with Vermont, but her husband as well. Graduating at the top of her class, she continued her travels through the United States, working in numerous regions including California, South Carolina and Wyoming. Sigal worked in small private restaurants and bigger hotels like the Four Seasons and The Equinox Resort.

Once it was time to settle down, Sigal and her husband knew, without question, that Vermont was their first choice. The sense of community and abundance of local farms and purveyors was the main draw to Vermont, as Sigal remained focused on her culinary career. For Sigal, coming to the Reluctant Panther Inn and Restaurant felt like coming home. In 2017, Chef’s Lobster and Brie Fondue was awarded best tasting dish at the ‘Taste of Vermont’ event as well as being featured in the Small Luxury Hotel cookbook. Her passion for food grew as she created a strong farm-to-table kitchen through close relationships with local farmers, producers, and the team at the Reluctant Panther. For that, Sigal was awarded “Vermont Chef of the Year” in 2018.