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Meet Bolivar Hilario

Ct's Chef

My philosophy as a chef is to treat all things with respect. Our ingredients, staff, and customers are top of mind as we create throughout the day. This means sourcing with integrity and bringing a healthy approach to our modern local cuisine. I love the ingredients that are native to New England. At Community Table, I weave these ingredients into recipes that my Mexican heritage and training have inspired in Japanese and French kitchens.   

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Meet Karen Veillette
Ct's Head Bartender

Community table’s hallmark ambiance, and Karen’s natural warmth makes the bar an easy and welcoming destination for casual diners and those just coming in to enjoy a special cocktail that is anything but ordinary. Being a bartender isn’t just about serving food and drinks, it’s about providing an experience.  “It’s my honor to be able to learn and navigate the needs of our guests in a way that is genuine and in alignment with my own love of the hospitality industry.” 


As a Connecticut native, Karen studied the culinary arts and hospitality management since high school. After a move to Boston where she worked front of house as server, bartender and then manager for Boston’s largest restaurant group, she moved across the country to Arizona where she studied Holistic Heathcare, herbalism, food energetics, flower essence healing and mind/body transformational psychology.  

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