greenhouse manager and horticulturist | devon crispell

Perhaps Devon Crispell’s knack for multi-tasking was acquired through self-taught lessons in juggling, a trick he can perform with five balls, as well as clubs, knives and flaming torches, all while on a balance board. He applies these skills to his role as the Greenhouse Manager and Horticulturist at Blenheim Hill Farm in the Catskill Mountains, where he manages the state-of-the-art hydroponic greenhouse, farm finances, and the on-site personnel. Owned and operated by Smörgås Chef Restaurant Group, Blenheim Hill Farm produces all of the ingredients for their restaurants and Devon collaborates closely with the chefs to decide what to grow for the menus. Among the many ingredients he tends, the greenhouse grows nine different lettuces, several bean varietals, heirloom tomatoes, herbs, cucumbers, lettuces, peas, edible flowers, barley, and more.

Growing up on a small family farm in the rural Finger Lakes region of New York, Devon was surrounded by vineyards, dairy farms, fruit orchards, and farmers markets, which spurred his interest in growing niche market produce. He joined Blenheim Hill Farm as an intern, and quickly climbed the ranks to become the manager of the farm’s indoor, year-round crops.

Devon graduated in 2013 from SUNY Cobleskill with a Bachelor’s degree in plant science in just three years, where he was on the Dean’s List and received the Outstanding Student award in his major during his senior year. While in college, Devon also interned at Cornell University’s CEA (Controlled Environment Agriculture) program. An avid fitness enthusiast, Devon has competed in the Musselman sprint triathlon for the past 5 years, receiving 2nd and 3rd-place awards in his age group.

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