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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
Millwright's


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.
Shannon Bard - Zapoteca Shannon Bard
Zapoteca


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
Bondir


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 Farms Joe Buley
Joe's Kitchen at Screamin' Ridge Farms

 
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.  
Jaime Davis - Deuxave Jaime Davis
Deuxave

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.
Robert Daugherty - Zephyr on the Charles Robert Daugherty
Zephyr on the Charles
 
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.
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.
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.
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
Oleana


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.
Christopher Jackson
No. 8 Kitchen & Spirits
William Kovel - Catalyst
William Kovel
Catalyst

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 Andrew Li
Mei Mei
Corey Marcoux - BRINE Corey Marcoux
BRINE

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
Ribelle


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.
Israel Medina - Bokx 109 American Prime Israel Medina
Bokx 109 American Prime
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.
Ayr Muir
Clover
William Nurse
Metropolis Café
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
 
Oliver Senoussaoui - Precinct Kitchen and Bar Oliver Senoussaoui
Precinct Kitchen and Bar
 
Colin Sepko - Julian's Colin Sepko
Julian's

 
Michael Scelfo - Alden and Harlow Michael Scelfo
Alden and Harlow

 
Joshua Smith - Moody's Delicatessen & Provisions Joshua Smith
Moody's Delicatessen & Provisions

 
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

 
Brooke Vosika - Four Seasons Bristol Lounge Brooke Vosika
Four Seasons Bristol Lounge

 
Tim Wiechmann - TW Food Tim Wiechmann
TW Food

 
Justin Winters - Cinquecento Justin Winters
Cinquecento

 
Michael Zentner - Gaslight Brasserie du coin Michael Zentner
Gaslight Brasserie du coin

 

And more to come!


 

About the Festival