JODY ADAMS
James Beard award-winning chef and owner Jody Adams offers regional Italian cuisine with a New England twist at her Rialto Restaurant in Cambridge, MA. Each month, Chef Adams focuses on a different region of Italy with fixed price menus, cooking classes, wine dinner, Sunday suppers, guest chef events and more. Adams renovated and re-launched her landmark restaurant in January 2007 and has been praised for her creativity and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times.

JASON ALBUS
The 2008 season is Jason's seventh year at Le Languedoc, and his fourth at the helm of the kitchen. A graduate of the Atlantic Culinary Academy, Jason has also furthered his experience with winter stints at Le Gourmandin and Levernois in Burgundy, France; Saratoga in St. Maarten; and Soul Bistro and The French Cafe in Auckland, New Zealand.

TOM BERRY
As Ming Tsai's right-hand man for over six years, Tom Berry has traveled the globe working with the top names in the restaurant industry. Following stints as Executive Chef at Bambara and Nantucket's Straight Wharf, Tom took over the kitchen at Cambridge's Temple Bar, leading the trend of fine dining chefs who are presenting chef-driven food in a more casual neighborhood environment.

DANIEL BRUCE
Internationally renowned as the chef of the Boston Wine Festival, Daniel pairs his stylized regional cuisine with outstanding wines each year at Meritage at the Boston Harbor Hotel. Daniel is a master of wine and food pairings, each year matching more than 200 courses with specific wines. The Boston Wine Festival is now in its 15th year, with more than 50 events per year, and chef Bruce has never repeated a single dish.

ANTOINE CAMIN
Chef Antoine Camin hails from Paris, France, and brings 16 years of culinary devotion to the table at La Goulue in Manhattan. Educated in Burgundy and seasoned in Paris, Antoine has collaborated with Chef Paul Haeberlin at Julien Restaurant and Chef Jean Joho at Brasserie Jo. During that 12-year tenure, Antoine developed a penchant for seafood; often melding the local catch into bistro classics. In the spring of 2004, he became the chef of Madison Avenue's wildly successful bistro, La Goulue. Apparently, the Michelin Guide agreed with their choice and awarded the La Goulue team one Michelin star. Now in his fourth year as the executive chef of La Goulue, Antoine could not be happier cooking French classics for a discerning international audience.

JASON CARROLL
The Water Street Boys, Jason Carroll and Robert Nelson, together with their third right hand, Sous Chef Carlos Perales, are focusing on the best seasonal, organic, local ingredients available. Their collective talents bring to the table an amazing distinction, creations that are clean and bright. With the highest standard of quality, they sacrifice every bit of themselves but never taste. The three, coming to us from Maine, Virginia and Arizona, have been cooking together on Nantucket for seven years.

ALAN CUNHA
Alan Cunha and his partner, Neil Grennan, founded Le Languedoc restaurant in 1976. After working together at the historic Warren Tavern in Charlestown, Massachusetts, the pair brought their talents to Nantucket. Thirty years later, this island restaurant remains a favorite of Nantucket diners. Always evolving, Le Languedoc reflects Alan's passion for quality and respect for tradition -- values appreciated on Nantucket.

DAVID DANIELS
David Daniels is the Executive Chef at Topper's at The Wauwinet. Chef Daniels describes his cooking style as eclectic-American with a strong focus on fresh seasonal ingredients from local and world-class purveyors. At Topper's, Daniels designs his menu around the freshest, best ingredients Nantucket island has to offer. This is truly a dream job for him, and he considers it an honor to be part of the team at The Wauwinet and Topper's, Nantucket's most celebrated restaurant.

CHRIS DOUGLASS
A self-taught and unmentored chef who began washing dishes in a restaurant as a teenager, pioneering Chris Douglass credits the work of Julia Child and Alice Waters as his original and continuing culinary inspiration. His first job cooking was with Odette Bery at Another Season, a now-shuttered restaurant on Beacon Hill. Since Douglass was hired at Icarus in 1978, both the restaurant and the South End neighborhood where it is located have evolved into what many consider the hub of fine dining in Boston. Douglass bought Icarus in 1999; in 2005, he opened the Ashmont Grill, a casual spot in Dorchester, MA.

ADELINE FOLLEY
Adeline Folley is Cheesemaker & Operations Manager at Vermont Butter & Cheese Company. Originally from Franche-Comte, the region of France where most of the AOC cheeses are made, Adeline came to the USA five years ago as an intern at Vermont Butter & Cheese Company. After receiving her M.S., she realized that in Vermont we too had made a serious commitment to making cheese and returned to Vermont Butter & Cheese as Project Manager and Cheesemaker for their new Aged Cheese Facility. This facility was designed with Adeline's help to produce a small but specific line of hand-crafted artisan goat cheeses. In 2007, after just a short time in the marketplace, these goat cheeses are already receiving many prestigious awards.

GABRIEL FRASCA
Gabriel Frasca and Amanda Lydon first met in the kitchen of Chez Henri in Cambridge, and later honed their culinary skills in France, Italy and Spain. Frasca, a veteran of haunts such as Hamersley's Bistro, Danube, Radius and Spire, and Lydon, formerly of Truc, Upstairs on the Square and Ten Tables, have recently taken over Nantucket's own Straight Wharf Restaurant. The menu at Straight Wharf Restaurant focuses on seasonal, sustainable ingredients, with an emphasis on New England seafood, island-grown produce and herbs from the restaurant's own waterfront garden.

ROB GARRISON
Rob Garrison has an aquaculture degree and has raised Nantucket oysters. Besides growing shellfish, Rob has worked on Mediterranean sea urchin aquaculture, Caribbean shrimp farming, and development of an aqua culture curriculum for New England schools. Today he is an international shellfish aquaculture consultant and is a founding Board Member of the East Coast Shellfish Growers Association.

MATTHEW GAUDET
A graduate of the Cambridge School of Culinary Arts, Matthew Gaudet has recently returned to Boston after honing his skills under the tutelage of some of the industrys finest chefs in New York. During his nine years in New York, he worked for such notable chefs as Kerry Heffernan of Danny Meyers Union Square Hospitality Group, Jean George Vongerichten of Jean Georges, Gabriel Kreuther, now running the kitchen at MOMA, and Marcus Samuelsson at Aquavit. Gaudet has most recently been with the Aquataine group in Boston before bringing his innovation and energy to Brasserie Jo.

E.J. HARVEY
E.J. Harvey has been a chef on Nantucket for 25 years. He is an alumnus of the Culinary Institute of America (class of '75) and has had continental and traditional training. In 1992, E.J. and his wife Robin opened the SeaGrille. Over the past 15 years, the Seagrille has earned a reputation as one of the island's finest restaurants, consistently offering outstanding cuisine and warm hospitality.

COREY W. HEYER
Corey Heyer is Executive Chef of The Bernards Inn. Although he realized his passion for cooking and fine cuisine at a relatively young age, his future became clear when he decided at age 19 to dedicate himself and his work to becoming a chef. After spending a year learning the basics of the culinary world at Mistral's in Manchester, Vermont, Corey returned to New Jersey to accept a position at the Bluffs in his hometown of Bay Head. He was quickly promoted to the position of Sous Chef, and he then decided it was time to enroll at the Culinary Institute of America.

RUSSELL JAEHNIG
Russell Jaehnig joined 21 Federal in 1992 as a "rounds man"/extern, having previously worked as a sous chef at two Pittsburgh, Pennsylvania, restaurants. He is a 1993 graduate of the Culinary Institute of America and has worked under three of 21 Federal's former chefs, serving as sous chef in 1995. He was made chef in 1996. During the winter months, Russell consults at several restaurants in the Washington, D.C. area.

PETER AND WENDY JANNELLE
Wendy and Peter Jannelle met over two decades ago at the now defunct India House restaurant where Peter served as the Executive Chef. After working in some of the best restaurants on the Island, they now own and operate Fifty-Six Union. Since the year 2000, Wendy and Peter have been pairing her decorated wine list to his global cuisine.

MATT JENNINGS
Matt is Executive Chef, Master Cheesemonger, and Co-Owner of Farmstead & La Laiterie, with his wife, Kate. In 2003, Matt and Kate opened Farmstead, and it has been recognized by consumer and industry alike as one of Americas most dynamic artisan cheeseshops. Farmstead has been featured in Food & Wine Magazine, House & Garden Magazine, and Travel & Leisure. The company was inducted into the prestigious Saveur 100 in 2007. In May of 2006, Farmstead added the adjacent New American Bistro--La Laiterie at Farmstead, which was selected by Bon Appetit Magazine as one of their favorite small restaurants in 2007.

IAN JUST
After graduating at the top of his class from the prestigious Ecole Superieure de Cuisine Francaise in Paris, Ian worked in the two-star Michelin restaurant Michel Comby and at the famous brasserie, Aux Charpentier. After a stint at Les Zygomates in Paris, Ian moved to Boston in 1994 and opened up Les Zygomates. Now in his twelfth year at the helm of this popular and wildly successful restaurant, Ian continues to excel in the kitchen, creating authentic, yet distinctively personal, French bistro fare out of the freshest quality New England ingredients. In 2004, he opened his second restaurant, Sorriso, next door to Les Zygomates.

JOE KINNEALEY
Joe Kinnealey grew up in his family meat business, the T. F. Kinnealey Company. Joe, his family, and the rest of his team are dedicated to providing their customers with the highest quality meat products available including beef, lamb, poultry, pork, veal, game and numerous non meat specialties. T. F. Kinnealey has been providing outstanding service to the restaurant industry in New England since 1939.

ALL KOVALENCIK
All Kovalencik started his career on Nantucket almost 30 years ago. He learned his craft in most of the best restaurants on Nantucket. After 11 years as the highly motivated chef at The Company of the Cauldron, he became the chef/owner in 1998. His commitment to local purveyors ensures the freshest ingredients in his culinary specialties.

HENRI LAAKSONEN
Henri Laaksonen is executive chef at Queequegs. His passion for cuisine has led him through his home country of Finland to Bermuda, New England, and the western US. In Finland he worked at many award-winning properties including a Michelin one-star restaurant in Helsinki. In New England as sous chef at both the Wauwinet and the Mayflower Inn, Henri has cooked multiple dinners at the James Beard House in New York City, and he has been featured in guest chef dinners in many Boston restaurants with Chef Christopher Freeman.

MICHAEL LASCOLA
Michael LaScola is the owner and chef of American Seasons, long considered one of Nantucket's 'not to be missed' dining experiences. Michael and his wife Orla have elevated the restaurant's status since taking ownership in 2004. Tied for the top-rated food score of all Nantucket restaurants in the 2005/06 Zagat Survey, the accompanying write up called the restaurant "a legend in the making."

AMANDA LYDON
Nantucket welcomes Amanda Lydon and her partner Gabriel Frasca as the new owner/chefs at Straight Wharf. Amanda Lydon's career began when she was a Harvard undergrad and worked at UpStairs at the Pudding as a cold line chef and baker, and then went on to become chef de cuisine at UpStairs on the Square in Cambridge.

JEAN-LUC MATECAT
Jean-Luc Matecat, executive chef at Cinco, is a native New Englander who was raised in Vermont between summer trips to visit family in France. As a young man, Jean-Luc moved to Santa Cruz, California, where he attended Cabrillo College and graduated first in his culinary program. Jean-Luc arrived on Nantucket in 2002 and further developed his style under Seth and Angela Raynor at the Pearl restaurant. Jean-Luc joined our team at Cinco in the spring of 2006 as executive chef.

JUSTIN MELNICK
Tomasso Trattoria & Enoteca Executive Chef Justin Melnick is a rising star whose inspirations come from having worked with chefs at top Boston restaurants, traveled in Italy, and a devotion to cooking with fresh, local, organic products and sustainably raised animals. He received his bachelors degree in Professional Studies from the Culinary Institute of America in Hyde Park, NY, and went on to work and train at respected Boston restaurants including The Butcher Shop, a Barbara Lynch restaurant, and Olives, a Todd English restaurant.

JASON MERRILL
Jason Merrill is Executive Chef at the The Hanover Inn in Hanover, New Hampshire. Chef Merrill, reared in the Green Mountain State, moved to Arizona and returned home as chef at the Jackson House Inn in Woodstock, Vermont in 2004, with accolades from his position as Chef de Cuisine at LON's at the Hermosa, Scottsdale, a Zagat "top 25". His experience includes the kitchens of such luminaries as Alessando Stratta at the Phoenician and Michael's at the Citadel. Merrill assertively supports the concepts of kitchen gardening, seeking locally foraged and grown foods.

MARYJANE MOJER
Maryjane Mojer has found her way back into the kitchen as the executive chef at Bartlett's Ocean View Farm on Nantucket. MJ was born and raised on Nantucket, surrounded by great family cooks. She is constantly inspired by the fresh herbs and produce grown on the farm, and the wonderful cooks she has the good fortune to work with every day.

MARCO MOREIRA
Brazilian-born Marco Moreira trained as a sushi chef when he arrived in New York, even creating Dean & Deluca's original sushi bar. Marco then cooked at Bouley, the Quilted Giraffe, and the Mark. With his wife Jo-Ann, he opened the acclaimed Tocqueville Restaurant just off Union Square in 2000. In 2006, Tocqueville moved down the street and the original location was transformed into a Japanese restaurant, 15 East.

ROBERT NELSON
The Water Street Boys, Jason Carroll and Robert Nelson, together with their third right hand, Sous Chef Carlos Perales, are focusing on the best seasonal, organic, local ingredients available. Their collective talents bring to the table an amazing distinction, creations that are clean and bright. With the highest standard of quality, they sacrifice every bit of themselves but never taste. The three, coming to us from Maine, Virginia and Arizona, have been cooking together on Nantucket for seven years.

MARC ORFALY
Widely recognized as one of Boston's most talented young chefs, Marc Orfaly's much-anticipated Pigalle restaurant has garnered rave reviews for its sophisticated Parisian cuisine with international accents. He is also the proprietor of Marco Cucina Romana in Boston's historic North End.

STEVEN POLOWY
Steven Polowy joined the Nantucket Golf Club as Executive Chef in 2005. He is a graduate of the New England Culinary Institute and has previously worked in the Ritz-Carlton Dining Rooms of Boston, Rancho Mirage and Tysons Corner, VA. Since moving to Nantucket year-round in 1998, he has worked at the Wauwinet and was Executive Chef at the Galley Restaurant.

CHRISTOPHER PROSPERI
Christopher Prosperi is chef owner of Metro Bis restaurant in Simsbury, Connecticut, a Hartford Courant recipe columnist, an international cooking teacher from California to Italy, a weekly chef on NBC 30, and producer of Prosperi Salad Dressings. The New York Times declares Prosperi is a technical master, an original American chef whose restaurant is worth traveling for and the Zagat Survey has ranked Metro Bis in the top five in the state for American food.

TIM QUINN
Nantucket veteran Tim Quinn, who started his career at 21 Federal on Nantucket, has moved successfully to Berkeley, California, and, after a series of triumphs, including the Zagat-rated Sherlock 221 in Old Lyme, will be settling down this summer to work his magic at The Seamen's Inn in Mystic. Tim is a trusted member of the Nantucket Wine Festival culinary team.

ANGELA AND SETH RAYNOR
The Boarding House/The Pearl proprietors Angela Raynor and her husband, executive-chef Seth Carter Raynor, have cultivated an impressive national following and collection of awards: New England Travel & Life Best Seafood Restaurant in New England 2007, Conde Nast Traveler Best of the World Awards, Boston Magazine Best Restaurant General Excellence, and the Wine Spectator Award of Excellence 15 times.

CYRIL RENAUD
Cyril Renaud is owner and executive chef of Fleur de Sel in New York's Flatiron District. Born and raised in Brittany, France, Renaud was previously chef de cuisine at Bouley and executive chef at La Caravelle, where he was nominated for the James Beard Rising Star Chef Award. He opened Fleur de Sel in 2000.

DAMIAN SANSONETTI
Chef Damian Sansonetti is responsible for the bistro-inspired cuisine that elevates Bar Boulud (Manhattan) to another level. His treatments of bistro classics transcend the genre. Ironically, Damian has experienced Nantucket earlier in his career, as he was a chef at the Brant Point Grill at the White Elephant on Nantucket.

LORENZO SAVONA
Lorenzo Savona's talent for generous hospitality, combined with his knowledge of fine dining and superb wines, led him to join Tom Prince to open Tomasso Trattoria & Enoteca in 2004. Tomasso has garnered many awards and accolades for both its innovative Italian wine list abundant with small production, not together on any other list wines, and Tuscan inspired cuisine. Realizing another dream, Lorenzo and Tom recently opened Panzano Provviste e Vino, a gourmet Italian food emporium offering the best of prepared foods, provisions, and select fine wines.

MARIA HELM SINSKEY
Maria Helm Sinskey graduated from the California Culinary Academy in 1987. She attended pastry school in Denmark and then returned to San Francisco to work as chef at several noteworthy restaurants: Boz Scaggs Blue Light Cafe, the venerable Sherman House (a Relais & Chateaux hotel), and Plumpjack Cafe. She worked in France at several Michelin starred restaurants and, after returning stateside, garnered many accolades: 1996 Food & Wine Magazine Best New Chef, SF Magazine Rising Star Chef, and SF Chronicle Rising Star chef. Her first cookbook, The Vineyard Kitchen: Menus Inspired by the Season, was released in September 2003. Her mantra is: eat seasonally, drink good wine and live a long and prosperous life.

ANDREW SLOAN
Chef Andrew Sloan has been with Bin 26 Enoteca since it opened in 2006. As Chef de Cuisine, he assists Chef/Owner Azita Bina-Seibel in presenting acclaimed fresh culinary delights that accompany Bin 26's well-presented wine menu. Andrew has been part of many great restaurants such as T. Cook's at the Royal Palms in Phoenix, Cappy's Restaurant in San Antonio, and Louie's 106 in Austin. He is a graduate of The Art Institute of Phoenix for Culinary Arts.

HARLEY SMITH
Executive Chef Harley Smith has been honing his culinary skills at Newburyport's acclaimed Ten Center Restaurant and Pub for the past five years. A graduate of Le Cordon Bleu and a 15-year industry veteran, Chef Smith's menus masterfully blend distinctive tastes from the Mediterranean, Japan and beyond.

ANTHONY SUSI
Anthony Susi is chef/owner of Sage Restaurant, located in Boston's South End. His culinary career has taken him through the kitchens of Davide in Boston, The Shawmut Inn in Kennebunkport, Maine, and Restaurant Zinc. Over the past seven years, Sage Restaurant has received many accolades in Boston Magazine, Boston Globe, The New York Times, Gourmet Magazine, Travel & Leisure and most recently, Chef Susi was named a Rising Star by Star Chefs in 2004.

BROOKE VOSIKA
A 25-year veteran of the restaurant industry, Executive Chef Brooke Vosika oversees menu development for Aujourdhui, The Bristol Lounge, hotel banquets, Glatt kosher functions and in-room dining, which serve more than one-half million guests annually. In describing his culinary vision for Four Seasons Hotel Boston, Vosika credits his love for local, seasonal and artisanal products as the foundation for all of his menus. "The flavor of each ingredient--heirloom tomatoes from a local farm or walnuts from my own Berkshires orchard--is where it begins. From there, I work to bring out the best of each element by layering the flavors to create a harmonious dish."

KEVIN WILLIAMSON
Kevin Williamson is the chef/proprietor of Ranch 616 in Austin, Texas, where he combines the flavors of the Gulf Coast with the spices of the border towns of Texas. He is a spokesperson and chef for The Texas Beef Council, as well as the Texas Department of Agriculture's chef promoting the bounty of Texas's Gulf oysters and Texas shrimp. His travels have recently taken him to California for the National Pork Board meeting and this summer, Williamson will host his annual Allen Brothers Texas Outlaw Lucky Sevens Party during the Aspen Food and Wine Classic.

JEFF WORSTER
Jeff Worster is the executive chef of The Chanticleer and Black Eyed Susan's restaurants. Having trained in classical French and Italian cuisine, he opened Black Eyed Susan's, where he successfully created a unique dining experience. Now, with the highly anticipated re-opening of The Chanticleer with his partner, Susan Handy, Jeff returns to French cuisine, infused with his creative interpretation of the classics.