Paul Bennett Hess, 56, of Waitsfield passed away on July 31, 2020, following a four-and-a-half-year adventure with metastatic colon cancer.
Paul was born on June 22, 1964, in Lawton, Oklahoma, to Janet Redden Hess Baker and John Paul Hess. Paul is survived by his partner of 30 years Kelly O’Hearn, his mother Janet Baker of Dataw Island, SC, nieces Kathleen Horvath of Durham, NC, Grace Horvath of Ft. Bliss, TX, and Sir Huggleston (the new puppy). Paul was predeceased by his father John P. Hess, his sister Laura Horvath and by many loving dogs and cats.
Paul’s father was an officer in the U.S. Army, so he lived in various areas of the Northeast before settling in Vienna, Virginia. Paul’s love affair with Vermont began with vacations spent at a charming cottage on Lake Dunmore owned by close family friends. In 1983, Paul moved from northern Virginia to attend the New England Culinary Institute in Montpelier from which he graduated with a B.S. degree in food service management. He completed his first internship with Bernard at Chez Henri, spurring his love of French food and culture which peaked his interest in his family origins in St. Malo in Brittany, France.
The Mad River Valley worked its magic and Paul was quickly and happily connected with many good friends and neighbors, the heavenly landscape and the river here from then on. Food and cooking would remain the focal point of Paul’s life as his cooking skills took him to the Omega Institute in Rhinebeck, NY, where he helped to run the kitchen. Omega brought Paul and Kelly together in 1991 and also connected them with many, dear lifelong friends. In 1995, Paul started the “Know Your Farmers” program where he filled the dining hall with pictures of the local farms that supplied the kitchen in the summer. Omega provided the added bonus of relocating to the island of Saint John, U.S.V.I. for many sunny winters to work in the kitchen at Maho Bay.
In 1994, Paul and Kelly planted roots in Moretown Village when they bought a house and painted it Caribbean colors, horrifying some of the neighbors but delighting many Moretown Elementary students. Paul was a vibrant member of the community, serving on the Mad River Valley Ambulance Service and Moretown Fire Department. You could also spot Paul working with food at American Flatbread, Cooking From The Heart, and Red Hen Baking; always food involved.
In 2005, Paul and Kelly accepted apprenticeships in Biodynamic Farming which they both wanted more formal training in. They sold their house, moved to the Hudson Valley, NY, worked on several CSA farms doing vegetable production, and Paul operated the sauerkraut production for Hawthorne Valley Farm in Ghent, NY. While away from Vermont, they maintained their close connection with the MRV friends throughout the 10 years away.
In January 2016, they returned to the Mad River Valley intending to farm in some capacity but in the spring of 2016, Paul was first diagnosed with cancer. Paul realized the decision to move back proved greatly supportive, with many old friends stepping up to aid him in navigating his illness. In the past few years, Paul truly lived life to the fullest, taking many wonderful trips to U.S.V.I., Hawaii, California, the Carolinas, the Midwest, connecting with nature, friends and family, and seeking adventure everywhere he went. In November 2019, lifelong friends Eric Graham and Tim Seniff took Paul on an exceptional trip to Avignon, France, to visit Henri Borel. There they had 30 years of stories to remember together. Last August, Paul and Kelly found the perfect homestead house in Waitsfield which has blossomed before their eyes.
Paul chose to conclude his life with a green burial and was interred on August 2 at the Waitsfield Common Cemetery in a coffin built by Johnny Summers. “To the living: Thank you for everything, please remember to be kind to everyone, shove a little love on the fire, LOVE EVERYONE” and take a hike!"
