Emilie Sommerhoff is co-owner and general manager of The Farmer’s Wife. Beyond day-to-day operations, she plans, budgets, staffs, and coordinates vendor logistics for weddings and events, applying skills she developed in her previous career as a publishing executive, when she managed multimillion-dollar budgets, production schedules, and magazine staffers. Equally important are the lessons she absorbed as a teenager, when her stepmother, Dorcas Sommerhoff, the farmer’s wife, started her catering company in the family kitchen. Years later, while living in New York City, Emilie worked with Dorcas on weekends to immerse herself in the catering business, eventually (and happily) leaving the corporate world to cultivate clients and community at The Farmer’s Wife.

Job Yacubian, co-owner and executive chef of The Farmer’s Wife, directs menu planning and food preparation and serves as on-site chef for events, from small, plated dinner parties to 500-person galas. Throughout his twenty years in the kitchen, Job has sought to balance innovation with tradition and elegance with rusticity in a quest to produce flavors that are thoughtful and truly American. Prior to joining The Farmer’s Wife, he was the chef-owner of Bittersweet Restaurant, which was named “Best Restaurant Martha’s Vineyard” by Boston magazine and featured in Gourmet, Bon Appétit, House & Garden, and Vineyard Gazette. Before opening Bittersweet, he worked at its predecessors: Ice House Restaurant as executive chef and Red Cat as sous chef. Job apprenticed with New York City-based chefs David Bouley at Bouley Bakery and Danube, Daniel Boulud at Restaurant Daniel, and Rocco DiSpirito at Union Pacific.