Wilma Bruining graduated from Johnson & Wales Culinary School in 1978. Since graduation, she has worked as a chef in various locations, including California, Massachusetts and Rhode Island, learning about a wide variety of foods. Locally, she has worked as the head chef at The Stone House Club in Little Compton for four years, the Past & Presents Tea Room in Tiverton for two years, and Blue Rhonda's in Scituate, Mass for three years. She moved out of the restaurant world in 1998 to start Wilhelmina's Catering. In the fall of 2002, after operating The Country Stand in Little Compton since 1999, she also purchased The Net Result fish market in Little Compton.

Wilma's love of cooking has remained a passion her entire life. She is a creative chef with an artistic flair for presentation.

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