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2014 Participating Chefs  
Brian Alberg - Red Lion Inn Brian Alberg
The Red Lion Inn

Brian Alberg, executive chef and director of food and beverage at The Red Lion Inn in Stockbridge, MA, is a staunch supporter of the local food movement in the Berkshires and Hudson Valley. During his 10-year tenure at the Inn, he has established strong relationships with regional farmers and food producers and purchased more than $650,000 in local foods annually, a significant contribution to the region’s economy.
Tyler Anderson - Millwright's Tyler Anderson

A California native, Tyler Anderson started working in kitchens at 16. And while he eventually left the West Coast, he has never left the kitchen. He credits his work with such notable chefs as Charlie Trotter, Sarah Stegner, and George Bumbaris of Prairie Grass Café and Chicago’s Ritz Carlton as influencing his culinary style. It was while working in Vermont that Anderson grew to love New England, its local farms and artisan producers. Now ensconced in New England as head of all culinary operations at The Copper Beech Inn, Anderson is committed to serving sustainable seafood, and meats and vegetables that have been raised, foraged, farmed or produced within a 150-mile radius.
Tadeusz Barcikowski Tadeusz Barcikowski
Café Polonia

Born in Poland, Chef Tadeusz Barcikowski immigrated to the US in 1986, after a short stay in Austria. His first job in the US was as a kitchen cabinet installer. After working as a machine operator, he began his culinary adventure with his family, buying a house in Lynn, which had a Polish deli for over 80 years, and reopening it under new ownership. They built a commercial kitchen and began providing catering services for various functions, and then in 2000 opened another Polish deli in Boston. Quickly outgrowing the location, they moved it across the street to a larger space and turned the old store location into the city’s first an only Polish restaurant – Café Polonia. Both the restaurant and the deli across the street have been in business ever since and serve a wide range of customers from the greater Boson area and from across New England during the holiday season.
Shannon Bard - Zapoteca Shannon Bard

Chef Shannon Bard of Zapoteca (Portland, ME) and Mixteca (Durham, NH) may be best known for her appearance on Beat Bobby Flay, but it’s her innovative cooking style that locals love. From a family of farmers, Shannon offers up deep-rooted, vibrantly flavored Mexican dishes, using a combination of modern and Old World cooking techniques. She has been featured in a number of national and New England publications and is known for her big heart, as she regularly donates her time to important causes, both health-related and culinary. A recent guest chef at the James Beard House in New York City, Chef Bard is a new addition to the festival and WGBH is pleased to welcome her.
David Blessing - The State Room David Blessing
The State Room

David Blessing is culinary arts director of Longwood Venues + Destinations. His oldest memories all involve the same two things: growing up in Portland, Maine, and food. He was inspired to become a chef primarily by his family. His mother’s side taught him an appreciation for the land and what it could provide. Hosting huge Sunday dinners and owning multiple restaurants, his father’s side of the family showed him the power of food to bring people together. These two perspectives ultimately shaped Chef Blessing’s values and cooking style: a celebratory and communal focus on meals with an emphasis on natural, fresh ingredients. He joined Longwood Venues + Destinations as culinary arts director in 2010, bringing with him experience, passion, and a unique perspective on private event dining. He cooks with pristine, seasonal ingredients that highlight the local bounty of New England, and he brings to his craft the same personal connection to food he had as a child.
Jason Bond - Bondir Jason Bond

Chef Jason Bond grew up in Wyoming and Kansas and moved to the East Coast in 1995 to pursue a culinary career. He was raised around farming and preserving the harvest, and this “root-cellar” style has shaped the food he prepares today. Jason has worked and learned from many passionate and idealistic chefs over the past 20 years, and has cooked in environments ranging from a slow-smoked BBQ restaurant to Relais & Châteaux properties. Today he focuses on developing a network of food purveyors whose goals are to steward the environment and produce the best quality vegetable, fish, or meat in the world. Jason works directly with producers to find interesting vegetables and rare breeds of livestock and has collaborated with Harvard University to develop recipes for their Science and Cooking class. Jason strives to combine traditional and modern techniques and to prepare honest flavorful food.
Joe Buley - Joe's Kitchen at Screamin' Ridge Farm Joe Buley
Joe's Kitchen at Screamin' Ridge Farm

Chef Joe Buley’s path to raising sustainable, culinary supported agriculture didn’t start with being a farmer. While he registered Screamin' Ridge Farm™ with the state of Vermont in 2004, he hatched the ideas behind the farm and began researching how to make his dream a reality several years before that. Joe began his career as a chef, working with fine agricultural products beginning at the L'Ecole Supérieure de Cuisine Française—Centre Jean Ferrandi, a prestigious culinary school in Paris where Joe was the only American student at the time. There he learned the subtleties of flavor balance and the importance of starting with fresh, high quality ingredients. His work augments that of other small farms, representing a viable, sustainable model that promotes business diversity, local community, and a hyper local economy. Screamin’ Ridge Farm is proud to be a part of this movement—one really tasty bowl of soup at a time.
Chris Coombs - Boston Chops Chris Coombs
Boston Chops

The young, talented Christopher Coombs fell in love with the hospitality industry on the first day of work in a local seafood restaurant on the North Shore of Boston. Known for his unique and sophisticated style of food, Christopher is firing up the kitchen at Deuxave using local American ingredients with contemporary French cuisine techniques. His deep passion for food and strong desire to learn has led him to gain an abundance of knowledge in the culinary world and a very impressive resume. He also is the owner of Boston Chops, where he continues to awe his guests with the uniquely-prepared fresh ingredients on his various menus.  
Rui Correia Rui Correia

Upon completion of his culinary training, Chef Rui Correia went on to some of the best kitchens in New York City. In the fall of 2009, Chef Rui Correia began to showcase his native Portuguese cuisine with the opening of DOURO Restaurant in Greenwich, CT. DOURO is named after the region Chef Rui was born, and features his new world menu of an old world cuisine. His Portuguese background and cuisine is applied to everything he does in his kitchens and lifestyle. In the summer of 2010, Chef Rui opened his other Portuguese concept, Piri-Q, a churrascaria (barbeque) restaurant in Mamaroneck, NY.
Robert Daugherty - Zephyr on the Charles Robert Daugherty
Zephyr on the Charles

Since the young age of eleven, Robert Daugherty knew he wanted to be a chef. He used to hide in his father’s car to go to work with him at the family restaurant, David Copperfield’s, best known for their Monte Cristo. Chef Daugherty utilizes local ingredients and classic techniques to develop creative menus with regional influences and ethnic adaptations. Some of his favorite ingredients include Dakota lamb, Maine lobster, fresh English peas, vanilla and, of course, chocolate! His current focus is on educating and supporting the movement to improve the sourcing of GMO free foods, all natural proteins and sustainability.
Jaime Davis - Deuxave Jaime Davis

Pastry Chef Jaime Davis is a rising star in Boston’s restaurant scene who has achieved local and national acclaim for her inspired yet straightforward approach to dessert. Jaime is a New Hampshire native whose passion for food and cooking is in her blood; her father is a culinary professional and her grandmother, who Davis remembers baking with as a young girl, attended Fannie Farmer’s Boston cooking school. Citing numerous relatives with careers as visual artists, Davis sees being a pastry chef as an expression of an inherited passion for the arts. As pastry chef at Deuxave, she brings a unique approach to pastry that emphasizes balance through contrasting flavors and textures.
Dante de Magistris - Il Casale Cucina Campana + Bar Dante de Magistris
Il Casale Cucina Campana + Bar

Dante de Magistris is the executive chef and co-owner of the award-winning Dante in Cambridge, MA, along with il Casale Cucina Italiana + Bar in Belmont, MA, and il Casale Cucina Campana + Bar in Lexington, MA. He is the consummate Italian American chef and has perfected century-old family recipes that are equal parts traditional Italian comfort food and exclusive family classics. Dante’s innovative technique has earned the attention and praise of national and local culinary critics, and he has received numerous awards.
Louis DiBiccari - Tavern Road Louis DiBiccari
Tavern Road

As the eldest of four brothers, Chef Louis DiBiccari's greatest childhood stories always bring him back to the dinner table, so it was only natural that he would choose a profession inspired by his treasured family meals. A Lynnfield, MA native, DiBiccari began his culinary journey far from home at the Scottsdale Culinary Institute in Arizona. Upon graduating, with practically no professional restaurant experience, DiBiccari used his wit and charm to talk his way into the kitchen at Christopher's Fermier Brasserie, Chef Christopher Gross' award-winning "farmer's tavern" in Phoenix. After working for culinary luminaries such as Fran McClelland and Geoff Gardner, DiBiccari came full circle when he opened Tavern Road, combining family and food at his Fort Point restaurant, which he opened in 2013 with his brother Michael. The inviting restaurant features a menu of elevated, yet approachable food that showcases DiBiccari’s creativity and nose-to-tail philosophy while the dining room features modern interpretations of their sculptor uncle Adio DiBiccari.
Clark Fraiser - MC SpiedoMark Gaier - MC Spiedo Clark Fraiser & Mark Gaier
MC Spiedo

James Beard Award-winning chefs Mark Gaier and Clark Frasier are co-owners of M.C. Spiedo in Boston’s Seaport District. Inspired by the Italian Renaissance, their menu reflects the chefs' passion for Old World flavors — from Florence, Bologna and Venice — as well as their focus on utilizing farm-fresh ingredients and contemporary cooking techniques. Twenty-five years ago, Chefs Gaier and Frasier pioneered sustainable dining, opening Arrows in Ogunquit, Maine, with their farm-to-table philosophy. They grow and forage their own crops, cure their own meats, and make their own cheese. Together, they penned The Arrows Cookbook: Cooking and Gardening from Maine’s Most Beautiful Farmhouse Restaurant, a collection of their most celebrated and accessible recipes with useful cooking and gardening tips.
Will Gilson - Puritan and Company Will Gilson
Puritan and Company

A two-time James Beard Award nominee, Chef Will Gilson of Puritan & Co. in Cambridge, MA, brings his worldly culinary flair and rustic farmers’ market sensibility to the Gala this year. Gilson’s Puritan, among Bon Appetit’s “50 Best New Restaurants” in 2013, serves up seasonal fare, incorporating local produce from his family’s farm with a decidedly New England influence. Beginning his career at the age of 15 when he apprenticed with Chef Charles Draghi at Marcuccio’s in the North End, Gilson is a rising star in the Northeast culinary scene.
Jesse Hassinger Jesse Hassinger

Jesse Hassinger has always enjoyed finding the best in local meats and produce for his own culinary forays. Recently that has included whole-animal butchery. In M.F. Dulock Pasture-Raised Meats he found the same passions. With a focus on sausage-making he has been able to continue refining the recipes and introducing new, unique flavors to the shop.
Guo R. Huang - Quan's Kitchen Guo R. Huang
Quan's Kitchen
Andy sp - Tremont 647
Andy Husbands
Tremont 647
Andy Husbands, the award-winning chef/owner of Tremont 647, has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant for 16 years. He has been praised both locally and nationally for his bold flavors and commitment to using the best and freshest seasonal ingredients. His cooking has been recognized by countless publications, from The Boston Globe and Boston Magazine to Wine Spectator and Star Chefs. Chef Husbands also competed in the 6th season of Fox Television Network's Hell's Kitchen hosted by Gordon Ramsay.
Devoted to helping his community, he has been working to eliminate childhood hunger for the past 20 years.
Chris Jackson
Christopher Jackson
No. 8 Kitchen & Spirits
After years of wide and varied experience in some of Boston’s best kitchens, Christopher Jackson takes the lead as Executive Chef at No. 8 Kitchen & Spirits, a restaurant/bar in Amesbury, MA. Formally trained as an electrician, it only took Christopher a year of working in the field to realize his true calling behind the stove. He enrolled at Connecticut Culinary School in Hartford, CT and was on his way to making his passion his career.After working in Peru for 18 months, Christopher returned to the states to join the opening team at Tico. Going on to work under some of the best chefs in Boston he honed his culinary vision and put his training into action, developing playful takes on Italian cuisine. At No. 8, Christopher has developed an elevated yet approachable menu that ranges from small plates to be shared among friends to heartier entrees perfect for a complete meal. He draws from his past experiences, offering diners a range of creative dishes that make the most of local ingredients.
Devoted to helping his community, he has been working to eliminate childhood hunger for the past 20 years.
Carolyn Johnson - 80 Thoreau
Carolyn Johnson
80 Thoreau
Carolyn Johnson is chef at 80 Thoreau, a contemporary new American restaurant located in historic Concord, MA, that serves French inspired cuisine featuring locally sourced products. After growing up in Northern California, she crossed the country to attend Wellesley College, where she graduated with a degree in Economics and Studio Art. From there it was a leap into her true passions: food, cooking and restaurants. Before 80 Thoreau, she was chef-de-cuisine at Rialto Restaurant in Harvard Square, where she worked her way up through the ranks over the course of a seven-year tenure under chef-owner Jody Adams. Johnson has developed a passion for seasonal menus and a commitment to locally sourced cuisine. She thrives on working closely with the people who grow and produce the food she serves.
Maura Kilpatrick - Oleana
Maura Kilpatrick

After receiving a graduate certificate in baking from the California Culinary Academy, Maura Kilpatrick moved back to her hometown of Boston and worked with some of the city's top chefs, including Lydia Shire, Moncef Meddeb, Rene Michelena, and Ana Sortun. In 1999, Kilpatrick opened two highly acclaimed and successful Boston-area bakeries: Hi-Rise Bread Company and Hi-Rise Pie Company, where some of her recipes are still in use. In 2001, she and Sortun reunited to develop the concept for the much-anticipated Oleana Restaurant, and that's when Kilpatrick fell in love with the strikingly unusual flavors and spices for which she is known. Her desserts boast bold flavors, originality, and most of all, heart.
William Kovel - Catalyst
William Kovel

Catalyst Restaurant Chef/Owner William Kovel’s interest in food “sparked” at an early age and led him to travel in pursuit of delicious cuisine. Kovel’s culinary career has taken him overseas to London as well as to the West Coast to San Francisco, broadening his knowledge of cuisine and technique. A native of West Hartford, CT, he received his degree in Culinary and Hospitality Studies at Southern New Hampshire University. Located in Cambridge, MA, Catalyst pays tribute to Kovel’s love of sustainable, fresh foods, and offers American cuisine with French influences.
Andrew Li - Mei Mei Street Kitchen Andrew Li
Mei Mei Street Kitchen

Andrew Li is the eldest brother of the siblings that own the Mei Mei Food Truck. His two younger sisters partnered with him to create this successful business. Before starting Mei Mei he was a manager at Harvest and also worked at Legal Sea Food and some other local restaurants. His favorite early childhood food is deep-fried cotton candy.
Ignacio Lopez - Beat Hôtel Ignacio Lopez
Beat Hôtel

Chef Ignacio Lopez began cooking professionally at the age of sixteen in San Diego, CA. Since then, he has worked at highly esteemed locations across the country, including kitchens that have been named among Esquire Magazine’s Top 25 New Restaurants, Travel & Leisure’s Top 100 Resorts in the U.S., and one that earned itself a Forbes 5 Star Property rating during his tenure. Lopez strives to keep his food as simple as possible, preserving the natural flavors for his market-driven, seasonally-inspired menus. Lopez places an emphasis on the freshness and quality of New England ingredients and highlights local ingredients wherever possible. This simplistic and unassuming philosophy brings a fresh perspective to Beat Hôtel.
Corey Marcoux - BRINE Corey Marcoux

Executive Chef Corey Marcoux leads the inventive kitchen and ocean-fresh oyster bar at BRINE, debuting only last year as the follow-up to sibling Ceia Kitchen + Bar. With a focus on fresh and local, including some ingredients grown at the restaurant, Corey’s cuisine prepared at this “Best of Boston” eatery has helped to popularize Crudo across the region. The thoughtful presentation and unparalleled freshness reflects his close relationships with farmers and fisheries, including personally harvested oysters at local farms.
Tim Maslow - Ribelle Tim Maslow

Tim Maslow is the executive chef at Strip T’s in Watertown, MA, and executive chef and owner of Ribelle in Brookline’s Washington Square. He grew up around the restaurant business — his parents opened Strip T’s in 1986 and have decades of industry experience between them — and followed his passion for food from his hometown of Watertown to Philadelphia and New York and back home again. In less than a year, Maslow's smart and inventive dishes gained traction with both diners and critics, earning him recognition as the Improper Bostonian’s "Rising Star," Boston Magazine’s "Best Chef: Up-and-Coming," and a place on Eater's inaugural "Young Guns" list of the most distinguished restaurant professionals across the country. Strip T's, meanwhile, earned a spot in Boston Magazine’s "50 Best Restaurants" and Bon Appetit's "50 Best New Restaurants." Most recently, Maslow was named a semifinalist for the James Beard Awards’ 2013 Rising Star Chef of the Year Award.
Tony Maws Tony Maws
Kirkland Tap and Trotter

Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Tony Maws has risen to international acclaim for his innovative and creative work in the kitchen, earning recognition as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine magazine’s 2005 “Best New Chefs.” Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge and The Kirkland Tap & Trotter in Somerville. Known for his dedication to showcasing locally raised meats and produce as well as locally caught seafood, Maws remains committed to providing his guests the best tastes of New England and encourages them to rolling up their sleeves and mop up the plate in what he describes as “refined rusticity.”
Israel Medina - Bokx 109 American Prime Israel Medina
Bokx 109 American Prime

A native of Jalapa, Guatemala, chef Israel Medina spent his childhood working hand in hand with his father on the family farm. At age 15 He moved to the United States to find a better opportunity for himself. By 2008 he found himself at BOKX 109 American Prime working under Chef Evan Percoco and Chef de Cuisine the late Kevin Lear. Within a year he found himself taking the number two spot in the kitchen. With his broad background and his carefully honed technique (developed over 15 years in the kitchen), Medina brings a mélange of flavors to the table.
Renita Mendonca Renita Mendonca
Seasoned and Spiced

Chef Renita Mendonca grew up in the melting pot of Mumbai, India, where she was exposed to a multitude of international cuisines at an early age. She grew up watching her “Mum” cook, which influenced her love of authentic Indian flavors. She has had the good fortune of experiencing many cuisines, beginning in India, including the United Arab Emirates, Oman, Europe and the United StatesChef Renita’s recent accomplishments were being featured on Food Network show “Chopped”. She continues to share her experiences through her guest lecture series in various schools and universities in Massachusetts. She is now the happy owner of Seasoned and Spiced gourmet catering, wholesale and retail prepared foods, keeping the products local and wholesome.
Matthew Morello - Brasserie 28 Matt Morello
Brasserie 28

Matthew Morello is the chef/owner of Brasserie 28, a contemporary European-style restaurant and lounge located in historic downtown Andover. The frequently changing menu offers fresh, local and evocative cuisine. An array of seasonal cocktails, microbrews, and more than 60 wines by the glass also are available. The layout of Brasserie 28 is unique, as it is broken into four very different sections which include an outdoor patio, a bar, lounge and restaurant. Matthew works with his wife Alison Sudalter-Morello. Together they operate Morello Hospitality Group, a restaurant concept, development and management company.
Clover Ayr Muir

Chef Ayr Muir graduated from the Massachusetts Institute of Technology. He started working on various food trucks in the Greater Boston area before founding Clover where the food philosophy is driven by simplicity. While they keep everything very simple, they are also very careful. If you eat with them for breakfast you know that they are making the soup or salads in the morning and prepping for lunch. They don’t make the ketchup or the mayonnaise, but they make just about everything else every day.
William Nurse - Metropolis Café William Nurse
Metropolis Café

Plymouth native William Bradley Nurse is passionate about cooking. In fact, it's all he's ever wanted to do. So off he headed to the Culinary Institute of America where he earned his bachelor's degree. After graduation, he returned to Plymouth landing a job at the White Cliffs Country Club, where he absorbed the finer qualities of leadership, organization, and refined cooking. He currently is the Chef de Cuisine at Metropolis. Nurse enjoys being able to cook his food for such a tried and true neighborhood restaurant and its discerning audience. It's the job he was born to do - and he's loving every minute of it.
Matt O’Neill Matt O’Neil
Brendan Pelley - Zebra’s Bistro Brendan Pelley
Zebra's Bistro

Brendan Pelley grew up in Chelmsford, MA, in a household where the voices of Julia Child, Jeff Smith, and Jacques Pepin were background noise in the kitchen. He began his career at the age of 18 after an episode of Iron Chef Japan left him in awe, and he never once looked back; working in a variety of settings — from sub shops to catering companies — before he earned the opportunity to hone his craft in some of the top kitchens in Greater Boston. At Zebra's, Brendan draws upon his experience and passion for food to execute a fresh and truly seasonal menu, which changes daily. He makes just about everything possible in house, with all ingredients sourced locally.
Pankaj Pradhan - Red Lentil Pankaj Pradhan
Red Lentil

At his restaurant Red Lentil, Chef Pankay Pradhan serves vegetarian versions of global cuisine, including Moroccan, Mediterranean, Italian, Mexican, and of course Indian. He strives to meet the needs of special diets, offering gluten-free, raw, and macrobiotic selections. We take great care to avoid any traces of gluten in our gluten-free dishes as we recognize the severity of celiac disease. We are committed to having special equipment for these offerings. Even the beer and wine are gluten free! Ultimately chef Pradhan’s aim is to please every customer that walks through the door.
Jake Rojas Jake Rojas
Tallulah on Thames

Growing up in El Paso, Texas, Jake Rojas attributes his earliest culinary influences to the combination of family traditions through his Polish mother and Mexican father. His unequivocal style and candor are matched by the spirited flavors he produces and the passion he exudes; to know Jake is to be inspired by him and his food. Jake is presently Chef/Partner of Tallulah on Thames in Newport, Rhode Island. He also is the chef of Tallulah’s Tacos cart that is at various farmers market in the state of Rhode Island and The Shack that is located in Jamestown, Rhode Island at Dutch Harbor during the seasonal months.His latest venture is his first fast casual Taqueria in Providence, Rhode Island named, Tallulah’s Taqueria.
Michael Scelfo - Alden and Harlow Michael Scelfo
Alden and Harlow

Throughout his career, Chef Michael Scelfo has always taken time to examine his personal culinary perspective: if given the opportunity to take off the reins and cook for people in a restaurant of his own, what would he make? He found the answers in his home kitchen, surrounded by his wife and three children. Incorporating elements that have personal meaning while weaving together family recipes with his own translates into simple, elegant dishes. At Alden & Harlow in Cambridge, MA, he takes this idea and figuratively extends his family’s kitchen table into his first owned-and-operated restaurant located in the iconic Casablanca restaurant space in Harvard Square. There, Chef Scelfo pays homage to his roots, makes each ingredient shine, and ultimately, cooks from his heart.
Oliver Senoussaoui - Precinct Kitchen and Bar Olivier Senoussaoui
Precinct Kitchen and Bar

A French native and chef, Olivier Senoussaoui brings a sense of urgency to the kitchen. He is passionate about food, flavors, provenance and most importantly, seasoning. As the new Executive Chef at Precinct Kitchen + Bar located in the Loews Boston Hotel, Chef Olivier has taken on a daunting task, and he is thrilled about it. Chef Olivier has embraced the food scene and culture that is unique to Boston. He has dined his way around the city and is confident he can offer something unique and different. He is a hands-on executive chef who insists on ‘cooking on the line’ and loves to create his own fresh, bold-flavored marinades for just about everything. He prefers using olive oil rather than butter and slow braising to frying. Whether it is a New England Lobster Roll with a Continental twist or Steak Frites, he stays close to his culinary roots.
Colin Sepko - Julian's Colin Sepko

Colin Sepko grew up in the quaint historic New England town of Southington, Connecticut. At 14 years old he took his first Summer job cooking. It came naturally to him and he felt the spark of a new found talent. He knew his inner chef had been awoken. After graduating high school he was driven to pursue his passion and was accepted at Cambridge Culinary School in Massachusetts. In 2004, he graduated with an Associate Degree in Culinary Arts and took a position in the Banquet Department at Mohegan Sun Resort and Casino. Four years later Colin moved back to SouthEastern New England to be closer to family and became employed at Julians as a Line Cook. We’re happy to say that Colin’s dedication to everything culinary and general great attitude has since led us to depend on him as our Chef and the rest is the future…
Kathy Sidell Kathy Sidell
Met Back Bay

In chef Kathy Sidell Trustman's family, mealtime was not just about eating food. Time at the table was about discussing, evaluating, even obsessing about food and drink. With a family legacy in the Boston food industry, including father Jack Sidell, Kathy was bound to run a food empire, taking the first leap into the family business when she opened the Metropolitan Club in Chestnut Hill, Massachusetts in 2005. She followed up her success of the Metropolitan Club by opening two suburban locations of the more casual MET Bar & Grill concept. In October 2010, Kathy opened MET Back Bay, on Boston’s most notable street, the corner of Newbury and Dartmouth Streets. MET Back Bay is housed in a historic brownstone and features four separate dining areas including the Library, the Ham and Cheese Bar, the Dining Room, and the exclusive, members-only Townhouse.
Joshua Smith - Moody's Delicatessen & Provisions Joshua Smith
Moody's Delicatessen & Provisions

Chef Joshua Smith began his culinary journey crisscrossing the country learning everything he possibly could from everyone that crossed his path. A common theme became very apparent very early; he loved anything that had to do with Charcuterie. Since moving to Boston in 2005, one could sample Joshua’s charcuterie on the menu at the Four Seasons Hotel, where he worked for 4 years before bringing his talents over to Tico where he worked as the opening Executive Chef. New England Charcuterie was established in 2012, and now with partnerships with local farms and Chefs, Joshua is creating old world meats for retail and wholesale. In November of 2013 Moody’s Delicatessen & Provisions opened in Waltham MA - finally a home for Smith to showcase his meats and share his passion.
Jim Solomon Jim solomon
The Fireplace

Chef Jim Solomon’s culinary career started at 12 when he pleaded for a job at Pacos Taco’s in Harvard Square (the goal – to afford more of his beloved after-school snacks).This Brookline boy has had a lifelong love affair with food. After 14 years of learning every facet of the restaurant industry, and opening nine restaurants for others, Jim opened his dream restaurant, The Fireplace, in September of 2001, with the idea that rustic, simple New England cooking could be taken upscale without losing its integrity. At The Fireplace Jim focuses on serving offerings that embrace the region with thoughtfulness toward the environment, the community, and the causes that matter most. As of December 31st, Jim Solomon will take The Fireplace Catering to a full time operation.
Patrick Soucy - Ceia Kitchen + Bar Patrick Soucy
Ceia Kitchen + Bar

Executive Chef Patrick Soucy leads the scratch kitchen of Ceia Kitchen + Bar in Newburyport. Life as a hands-on agriculturist shows in gorgeous artisanal plates that evoke the seasonal flavors and time-honored cooking traditions that crossed the Atlantic from Europe. Patrick's charcuterie, named ‘Best in New England' by Yankee Magazine, fits the "honest and authentic" description of his food. Among many accolades, the 20-year industry veteran says cooking at the James Beard House is his awe-inspiring career milestone.
Cara Stadler - Tao Yuan Cara Stadler
Tao Yuan

Named a Food & Wine 2014 Best New Chef, Cara Stadler is the chef/co-owner of Tao Yuan, a popular Asian fusion restaurant in Brunswick, ME. While Cara grew up making Shanghainese classics infused with ginger and shaoxing wine, her training is far more global. Beginning her career at 16, she worked at Café Rouge in Berkeley, CA, followed by Striped Bass in Philadelphia, PA, before heading to Paris to hone her fine dining skills. While in France, after staging at Guy Savoy, Cara worked at Gordon Ramsay Au Trianon Palace, his two-Michelin star restaurant in Versailles. Around this time, Cara began formulating what has become her core guiding concept — what she calls, “the perfect bite.” Specifically, she became fascinated with how, in a single bite, flavors harmonize in a sequence of moments, supported by the cadence of texture. Since then, Cara is constantly striving to put both new “perfect bites” and some classics on the table. She opened an acclaimed private dining restaurant in China before returning to the US in 2011 to open Tao Yuan with her mom.
Andrew Swain Andrew Swain
Rye Tavern

Chef Andrew Swain has worked in the restaurant business in every position from dishwasher on up, beginning at just fifteen years old. After garnering attention and acclaim as Executive Chef of Rye Tavern, he still feels most comfortable behind the line and out of the limelight. Swain is a Cape Cod native with a passion for food and the experience of dining out. He is committed to responsible, local sourcing and uses the freshest ingredients to create unique flavors that are drawing attention. His favorite activity? Cooking "mystery meals" for his family.
Nevin Taylor - Tres Gatos Nevin Taylor
Tres Gatos

After three years Tres Gatos is getting a new menu and a new chef, Nevin Taylor. A protégé of Frank McClelland at L’Espalier and Jamie Bissonnette and Ken Oringer at Toro and Coppa, Taylor was drawn to cooking at an early age. The 27-old chef fondly recalls washing dishes in the back of the house at age 14 and working the Fryolator at his father’s restaurant, Taylor Family Restaurant in Mashpee. Now, after a stint at Alex Crabb’s celebrated Back Bay spot, Asta, Taylor has been given the reigns to implement his own brand of innovative locavorism and plans on making Jamaica Plain a dining destination.
Brooke Vosika - Four Seasons Bristol Lounge Brooke Vosika
Four Seasons Bristol Lounge

Brooke Vosika is the executive chef at The Bristol Lounge and Four Season Hotel Boston. With multiple events and 65 chefs to oversee, you'd think he might wash his hands of culinary pursuits away from the office. On the contrary, he prefers to keep busy: "art and gardening — making my own wines, sauces, ciders and more — are my passions. For me, it's about learning and preserving history. I want my children to know that this is how you grow asparagus, and this is how good it can taste." When not overseeing the "choreographed chaos" of The Bristol Lounge and banquet kitchens, Brooke can be found tending to his organic garden and orchards in upstate New York. His love of farm to table extends right to the Four Seasons Boston kitchens: "We house age our meats, hand roll our pastas, and have a commitment to using the freshest local ingredients. Guests love knowing that what they're eating came from a farm right nearby."  
Michael Werneke Michael Werneke
Prohibition Pig

Michael Werneke became a professional chef while working in his first commercial kitchen during his college days. He found it infinitely more rewarding and fulfilling than anything he had studied in school.It was like an awaking to a new world where anything was possible. All the different cuisines of the world were there for the discovery and exploration of their tastes, textures and smells. He worked tirelessly to learn everything he could and at 27, became the Chef de Cuisine at George's at the Cove in La Jolla, California.He is currently the Executive Chef at Prohibition Pig in Waterbury, Vermont which has become one of the area's most popular and talked about eateries.
Tim Wiechmann - TW Food Tim Wiechmann
TW Food

Chef Tim Wiechmann was raised in Massachusetts, but many of his formative years were spent in Switzerland, Austria, Germany and France. His family moved often, and long trips to Japan, Korea, and South America added to an already colorful multi-cultural background. Cooking (and good eating!) began at a young age. It was at the third grade bake sale that Wiechmann knew he liked to cook and was ready to contribute. In 2007, the Wiechmanns opened T.W. Food in Huron Village, where the constantly changing menus of locally-sourced, globally-inspired cuisine from top-notch ingredients have earned them high praise and many loyal customers.
Justin Winters - Cinquecento Justin Winters

Chef Justin Winters was raised in an Italian-American family where his passion for food was born helping his mother cook at home and at her diner in Western Connecticut. This enthusiasm brought him to the California School of Culinary Arts, where he graduated with honors before returning to the East Coast to start his culinary career in Cambridge, Massachusetts at Harvest Restaurant under chef Eric Brennan. In the fall of 2012, the Aquitaine Group opened Cinquecento where Justin leads the culinary team as Chef de Cuisine.
Rian Wyllie - Deep Ellum / Lone Star Taco Bar Rian Wyllie
Deep Ellum / Lone Star Taco Bar

Chef Rian Wyllie didn’t start out with culinary aspirations. First attending art school, he quickly realized that was not the path for him and began working in kitchens. While cooking in Cambridge he met Aaron Sanders and Max Toste, who two years later brought Chef Wyllie in as the sous chef to open Deep Ellum. Taking over as head Chef within only a couple of years, Chef Wyllie, now a partner, has proven himself as more than capable and innovative. Entirely self-taught, he now mans the split kitchen serving both Deep Ellum and Lone Star Taco Bar. Using seasonal ingredients and artisanal techniques, his food has become popular with neighborhood residents and the beer aficionados that flock to Deep Ellum.
Michael Zentner - Gaslight Brasserie du coin Michael Zentner
Gaslight Brasserie du coin

A self described "lover of pork and whiskey," Gaslight Brasserie Du Coin Chef de Cuisine Michael Zentner of the Aquitaine Group is one of those chefs equally comfortable in front of a stove or explaining what goes into a dish to a table of guests. Zentner believes that a chef’s passion in the kitchen translates into passion on the plate and that a staff’s enthusiasm for service and hospitality translates into a great restaurant. “When you have a group of people who are genuine, caring and want to take care of people, working both the front and back of house, you have a restaurant people will want to return to again and again.”

And more to come!