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Meet the People at Cobbs Mill Inn

Our people take great pride in being a part of Cobb’s Mill Inn.  Whether long-time contributors to the Town of Weston or dedicated professionals, they all share a love for “The Mill”.  Their pride in their work and their devotion to this venerable Connecticut landmark derives from their commitment to being the very best.

George C. Guidera, Co-Owner

George is a native of Weston and spent 40 years as a local attorney before “retiring” to Cobb’s Mill Inn. George graduated from Colgate University in 1964 and Georgetown Law School in 1967.  He served one term in the Connecticut State House of Representatives, three terms in the Connecticut State Senate and six terms as the First Selectman (Mayor) of the Town of Weston.  In 1973 – 1974 he was Chairman of the prestigious Senate Judiciary Committee.

JAMES E. MAGEE, Co-Owner

Jim is a Connecticut native and the Proprietor of Peter’s Weston Market, a food establishment renowned for its exceptional meats and produce. James is a graduate of Arizona State University and in 2004 he was named as “Weston Citizen of the Year” by the Town of Weston for his kindness and unselfish devotion to the people of Weston.

Frank Cullimore, Manager

Frank Cullimore is a native of Wexford, Ireland where the Cullimmore family has been providing hospitality services for 3 generations. Frank is a graduate of the prestigious Shannon College of Hotel Management, based in Ireland. "Commitment to excellence", are the three words that best describe the ethos of Shannon College. In Ireland Frank and was the proprietor of a public house in Co. Wexford and after crossing the pond, managed the Essex House on Central Park South in New Yotk City. He has over 10 years of extensive experience working within Europe and the USA.

Co- Executive Chefs Robert Fraser and Dana Calbo

Robert Fraser, originally of Hartsdale New York, graduated from the Institute of Culinary Education in Manhattan. After graduating, Robert went on to hone his craft at the highly regarded Café Meze of Westchester County. From there, Robert attained the sous chef positions at Meritage Restaurant and the Scarsdale Golf Club, both of Scarsdale New York.

Dana Calbo grew up in the Bronx learning the importance of superior ingredients and fundamental cooking from her father. Dana attended The Culinary Institute of America in Hyde Park New York and completed her Bachelor’s Degree. There, Dana was privileged enough to work in three of the award winning restaurants: Caterina de Medici, Escoffier, and American Bounty. Eventually, Dana went on to work at the Scarsdale Golf Club with Robert. Together, Dana and Robert share undying passion for outstanding seasonal ingredients and classic cuisine.