Luminaries

Charles Antin

Charles Antin is lead specialist for the New York Christie’s Wine Department, Associate Vice President, and auctioneer. He earned the Wine & Spirit Education Trust Advanced Certificate with distinction and won the Nikki Singer award for wine study. His fiction and essays have appeared in The New York Times, Food & Wine, the Virginia Quarterly Review, the Gettysburg Review, and Glimmer Train where he won the award for short fiction. He holds an MFA from New York University, is a commercially rated pilot, and certified as a competition judge from the Kansas City Barbecue Society.

Damon Baehrel

Damon works completely alone in his hand-built restaurant—greeting, cooking and serving his guests—and on his surrounding 12 acres as well.  The property provides all of the native and cultivated ingredients for his original Native Harvest Cuisine, and Damon plants, forages, harvests, and uniquely preserves all of these natural treasures for use year-round.  He also enjoys preparing dozens of varieties of his own aged cheeses, butters, and charcuterie as part of his 4+ hour Native Harvest Tasting Menu dining experience.  Completely original and one of America’s greatest hidden restaurants.

Christopher Barefoot

A native of Richmond, Virginia, Christopher joined Flowers as Estate Director in April of 2010 with over a decade of fine wine sales and marketing experience.  Prior to Flowers, Christopher was the Estate Director for the iconic Robert Mondavi Winery in Napa Valley and has also worked with Estancia Winery in Monterey County and for the Symington Family Port Companies which holds prestigious brands such as Graham’s, and Dow’s.  After many years in consumer goods marketing, including several with the Coca-Cola Company, he is delighted to have the opportunity to reach out to the marketplace and share the story of the pioneering efforts of Joan and Walt Flowers in one of California’s most remote growing regions.

Tom Berry

Chef / Partner at The Proprietors - Nantucket's newest restaurant opening this June on India Street - formerly home of DeMarcos.  Most recently the Executive Chef at The Great Harbor Yacht Club  since 2009, Tom Berry had an impressive career with stints in both Boston and Nantucket.  Tom began his professional career as Celebrity Chef Ming Tsai's right hand with the opening of Blue Ginger. Working with Tsai for five years, he last served as Tsai's Executive Sous Chef, where he was responsible for the entire kitchen, including recipe development and testing for the restaurant's menu as well as Ming's books and Food Network shows.  He left Blue Ginger for his first Executive Chef position as opening Chef of Bambara at the Hotel Marlowe in Cambridge.  He was named “Best Up & Coming Chef” in the Improper Bostonian's 2003 "Boston's Best" issue.  During the summer of 2005, Tom spent a season on Nantucket as Executive Chef at Straight Wharf, before returning to Boston where he served as the Executive Chef at Cambridge gastropub Temple Bar.  

Frederick Bisaillon

After graduating from Johnson & Wales University, Fred Bisaillon accepted the position of Lunch Sauté Cook at the former Regatta restaurant at the White Elephant.  For three consecutive years Bisaillon spent his summers on Nantucket at the Regatta while working seasonally in destinations such as Martha’s Vineyard and Keystone, Colorado.  Bisaillon was part of the original team during the opening of the Brant Point Grill in 1997 under chefs Michel Nischan and Pat Trama.

In 2004, Bisaillon became Executive Sous Chef at the Fairmont Southampton in Bermuda; the Fairmont has the only Five Diamond restaurant in the Caribbean.   In 2007, he accepted a position as Executive Chef at Cable Beach Resorts and Crystal Palace Casino in Nassau, Bahamas. There Bisaillon oversaw 10 separate food and beverage outlets at the property while managing a staff of 180 people. He worked there for two years until the opportunity to move back to Nantucket became available, and Bisaillon reunited with the staff at Brant Point Grill to become Executive Chef. 

Since 2009, Chef Fred, the Brant Point Grill, and the White Elephant have enjoyed accolades from N Magazine, Yesterdays Island, the Nantucket Inquirer and Mirror, and USA Today.  Bisaillon continues to add personal touches to the creative menu at Brant Point Grill, including the Lobster Bloody Mary introduced for the 2010 summer season.  This colossal bloody mary, which features a skewer loaded with ¼ pound of lobster, has received much attention on popular blogs such as HotelChatter and UrbanDaddy Boson, as well as an appearance on The Today Show.

Jack Bittner

Upon graduating from Boston College in 1992, Jack Bittner packed up his new passion and headed for the Napa Valley. He’s been there ever since. He first worked at a pair of fine Napa Valley boutique vintners, Clos Pegase and St. Supéry Vineyards & Winery. From St. Supéry, he moved to Silverado Vineyards, where he played a key role in the winery’s marketing and sales efforts.

Jack brings to Cliff Lede Vineyards strong relationships throughout the industry, the vision and experience to develop Cliff Lede into a world-class brand and the management skills that have enabled him to engage his staff in reaching shared goals.

He recently earned his MBA from UC Davis, which has added more depth and breadth to his already keen understanding of business acquired during fifteen years in the wine trade. “It helped me see how non-wine businesses do things,” he says. “It gave me a better understanding of the macro-economics of agriculture, of how the hospitality industry works, even of how my own distributors operate and why some are more successful than others.”

An avid cyclist, Jack says his favorite ride in the valley is the climb up Howell Mountain. It’s no surprise—there are grapevines there.

John Blazon

John received his master sommelier diploma from the International Court of Master Sommeliers, during a fall 2004 exam in London, England and became the 59th MS for the American Chapter.

In 2003, Blazon’s efforts were applauded by the National Restaurant Association Educational Foundation (NRAEF), which awarded its “America’s Best Wine Lists Special Innovation” honor to Walt Disney World Resort at the Monterey Wine Festival.  In addition, Santé magazine named Blazon its 2003 “Wine Professional of the Year.

Blazon continued to develop educational courses for Disney’s food and beverage team which included the Disney sommelier certificate program in partnership with the Court of Master Sommeliers.  More than 750 cast members passed the introductory certificate level since the training began in 2000, which is a greater number than any food and beverage organization in the world.  In 2006, Blazon was recognized by The STARWINE International Wine Competition as their “Sommelier of the Year.”  In 2008, Blazon was elected to serve on the board for the Court of Master Sommeliers and was appointed as an inaugural board member to the American Guild of Sommeliers.

Andrea Bonivento

Director of Félsina, manages worldwide sales & marketing activities of both the brands Félsina and Castello di Farnetella. Strategic thinking and hands-on the market, very passionate about wine and people, Andrea travels extensively around the globe but loves to live inside the winery the simple and natural life of the Tuscan farm. Strongly linked with the Poggiali's family, owners of Fèlsina that following the fil-rouge of the Sangiovese have invested also in a small but very significant winery called Podere La Berta, he has also the responsibility of the development of this rising star of the region Emilia-Romagna, where both Andrea & the Poggiali have their origins. Degree in Economics at the University of Bologna, Andrea has a background as a manager with a successful track record as Commercial Director of some of the most prestigious companies in the Fashion and Italian's lifestyle industry. Passionate about the valorization of the potential each territory as unique, studied wines as sommelier for passion without imagining that it would have become such a fundamental part of his life.

Florent Boutet

Having been born, schooled and trained in France, Florent brings a knowledge of French cuisine that is unparalleled.  Working up the ranks at 2 star Michelin restaurants and a 4 star hotel in Paris, Florent understands clearly what our vision is at Left Bank.  “I am very excited to work at a restaurant that I can combine my French techniques with the New England seasonal influences.  It is a big motivation for me to source the perfect seasonal ingredients to create dishes that have great flavors with a unique presentation” says Florent.  “I like to use organic products and am eager to build relationships with the local farmers.  I love what New England has to offer from the freshest of produce to farm raised meats to local caught fish.  We are committed to using Certified Angus Beef on our menus and are striving to maintain the level of products found with sustainable and organic farming.  Bringing these items to the forefront of our menus will give our customers the best culinary experience they can have."

Bill Bradley

New England Aquarium Executive Chef Bill Bradley has a keen interest in sustainability, local sourcing and the culinary arts. His career path has taken him from lauded Nantucket restaurants The Chanticleer and 21 Federal to California wine country’s Sonoma Mission Inn and Spa and the Wine Spectator's Greystone Restaurant.

A graduate of the Culinary Institute of America, Chef Bradley opened Restaurant Bricco in Boston’s North End after being inspired by a trip to Italy’s Piedmont region.  Bricco was named “Best New Restaurant” by Bon Appétit and Boston Magazine. Chef Bradley recently competed in the Bocuse d' Or USA Concours.  He is an active member of the Chefs Collaborative, Slow Food and the American Culinary Federation.

Stuart and Suzanne Bryan

Pride Mountain Vineyards sits high atop the Mayacamas Mountains straddling the Napa/Sonoma county line.  Located at the site of historic Summit Ranch, where wine grapes have been grown since 1869, this beautiful setting includes wine caves dug deep into the mountains and the haunting ruins of an old stone winery dating to 1890.

Founded in 1990 by Jim and Carolyn Pride, Pride Mountain Vineyards is recognized as one of the “world’s greatest wine estates” by Robert Parker, Jr., joining just 22 other California wineries for this distinction.  Pride wines have appeared numerous times on The Wine Spectator’s Top 100 Wines of the World list, and have been served at the White House more than 25 times during the last two decades. 

In 2004, second-generation siblings Suzanne Pride Bryan and Steve Pride took the reins, furthering Pride Mountain Vineyards’ tradition of producing highly lauded wines.  In the cellar, winemaker Sally Johnson and her team work with the property’s exceptional estate-grown cabernet sauvignon, merlot, cabernet franc, syrah, sangiovese and chardonnay to produce world-class cuvées deserving of a place in any serious collector’s cellar.

Pierre Casenave

Pierre Casenave is an oenologist at the Champagne House Veuve Clicquot in Reims, France. Pierre has had quite an original career path, as he studied Pharmacy for six years at the University of Bordeaux, majoring in chemistry. During his fifth year, he studied chemistry further in Pamplona, Spain. Thereafter, he completed a Doctorate Dissertation in Chemistry under the subject “A chemical approach to the vinification in Bordeaux. Pierre recognized his passion for Enology and obtained a diploma in Enology at the University of Montpellier. He was previously enrolled at the Bordeaux International Wine Institution in 2001 and graduated with an MBA in winemaking.

Professionally, after numerous practicals and internships, he was appointed as winemaker in prestigious wineries in Saint Emilion, Pomerol as well as the South African Stellenbosch wine region and in the US (California).

Pierre joined Veuve Clicquot in 2008 as a winemaker in the wine communication team lead by Cyril Brun. He is proud to belong to the tasting panel led by chef de caves, Dominique Dermarville, taking an active part in the creation of the finest quality blends for all of the House’s wines. He is also involved in the harvest, especially in the Chardonnay winemaking in Vertus. Now Casenave, plays a significant role in the communication efforts of Veuve Clicquot—tasting, promoting and training all over the world in French, English and Spanish.

Shawn Cirkiel

Widely recognized as one of Austin’s most creative restaurateurs, Chef Shawn Cirkiel has been impressing area foodies and critics alike since the early 2000s, when he gained the honor of Austin’s youngest five-star chef from the Austin American-Statesman. His training at the Culinary Institute of America provided him with a more refined cooking style, while further encouraging his obsession with seasonal, local ingredients. His latest venture, Olive & June, highlights local, seasonal ingredients and a variety of classic Italian dishes — from small plates to antipasti and entrées seasoned with care.

Christopher Coombs

Ryan Crane

Ryan Crane is the lead winemaker at Kerloo Wine Cellars. His interest in the wine industry began early on as a volunteer at Animale Cellars in Seattle, leading him to work crush at Forgeron Cellars in Walla Walla, and earning him an AAAS in Enology and Viticulture. The influence and support that he has received  from luminaries in the Washington wine industry has propelled him to where he is today, focusing solely on the Kerloo brand.

Robert Dane

Robert Dane is co-owner, with his wife, Jayne, of the Dane Gallery on Centre Street on Nantucket. He blows glass in his studio in the mountains of northwestern Massachusetts. His Tutti Frutti Goblets and other functional works are influenced by the Venetian tradition. Robert has designed a number of wine decanters for the Nantucket Wine Festival in collaboration with Denis Toner. He also created the “Gifford Cup” which honors the Luminary of the Year. His work is included in the permanent collections of many museums including the Renwick Gallery of the Smithsonian Institution, and the Philadelphia Museum of Art.

Dante de Magistris

Dante de Magistris is the Executive Chef and Co-Owner of the eponymous, Restaurant dante in Cambridge, Massachusetts, as well as il Casale in Belmont, Massachusetts. 

In 2006, Dante, along with his brothers Filippo and Damian, opened Restaurant dante in Cambridge, Massachusetts, to critical acclaim from Food & Wine and O Magazine, as well as being named one of Bon Appetit Magazine’s “Hot 10 Restaurants” of 2006, Boston Globe Magazine’s “Best of the New” for 2007 and winning Boston Magazine’s coveted “Best of Boston” award for Best Italian Restaurant in 2008.  At Restaurant dante, de Magistris has flawlessly established his culinary paradiso as one of the premier dining destinations in Boston.

In April 2009, Dante and his brothers joined forces again, combining their expertise in food, wine and stellar service, to open il Casale in their hometown of Belmont.  In a stroke of poetic justice; the rustic cucina Italiana is located in the old fire house which once housed the department that had responded to the blaze in his family’s home when Dante was a child. 

Dante’s following as well as the extraordinary success of the de Magistris brothers premiere establishment, made il Casale amongst the most anticipated openings of the year.  In the few short months that it has been open, il Casale has earned the attention and praise of national and local culinary critics, including being named in Esquire Magazine list of “15 Places Not to Miss”, and earning an almost unheard-of three and a half out of four stars from the Boston Globe’s Devra First, an A- from the Boston Herald’s Mat Schaffer, and two Best of Boston awards from Boston Magazine.

JulieAnne Drainville

JulieAnne Drainville's career began when she took on the role of distributor of fine wine sales at Copley Fradin Wine Marketing (3 years), now Horizon Beverage of RI Distributor Wine Sales Account Management. Following her years with Copley Fradin, JulieAnne gained her WSET advanced certificate and diploma programs, along with 6 years of experience with Acker Merrall & Condit, brokering Fine, Rare, and collectible wine; she was also an auction consultant of NY & Hong Kong during this time.  She is currently going on her third year with Riedel Crystal.

Mary Dumont

Mary Dumont is the executive chef of Harvest in Cambridge, Massachusetts—a restaurant in the heart of Harvard Square, near Harvard University celebrating farm-to-fork New England cuisine long before it became the trend. Mary has brought the food to a new level of creativity and innovation. Her secret ingredient in the Harvest kitchen is not only all the local produce but all the herbs she grows in her own kitchen garden.

In addition to the multiple awards and accolades she has received, Mary is the first chef from New Hampshire ever to be honored in Food and Wine. She competed in the 3rd season of The Next Iron Chef, which aired October 3, 2010. Mary has also competed on Iron Chef America, as she battled Cat Cora in 2006.

Fabio Fantino

Born in 1982, Fabio Fantino awards himself the down-to- earth definition of “enotecnico”, wine technician. He is, in fact, an enologist from the prestigious school of Alba. Again, it says a lot about him that he will play down this weighty qualification and specify, “What’s most important is, I got my dad’s nose and palate, and my mom’s Olympian calm.”

Fabio is also a very talented soccer player – in fact, it took some soul-searching for him to choose between the soccer pitch and the vineyard, for Guido’s son is not one to do things by halves... Keen and enthusiastic, he loves his work and is always on the lookout for new challenges and experiences. The Conterno Fantino winemaking heritage eventually got the better of sports, though Fabio is just as physical and energetic among the vines or wine barrels as he was playing ball. The score today amounts to 8 CF harvests full-time, flanking his dad and “uncle Claudio”, plus three winter harvests in the southern hemisphere: Australia, New Zealand, and finally (for now) Chile, in 2007. In his own words, “There’s always something to learn.” One thing is certain: Fabio is sure to keep the ball rolling for Conterno Fantino quality.

Neil Ferguson

Neil Ferguson is the newly appointed Executive Chef of Galley Beach restaurant, Nantucket.

Originally from Hampshire, southern England, Neil spent  14 years cooking at many of the top restaurants in London, including The Square, Pied a Terre, Aubergine and Gordon Ramsay. This was followed with two years in France at 3 Michelin starred restaurants L’Esperance in Burgundy and L’Arpege in Paris.

After nine years within the Gordon Ramsay organization and whilst head chef at The Connaught Hotel  in London, he was appointed Executive Chef of Gordon Ramsay at the London Hotel and moved to New York in 2006 to oversee the opening there. This was followed by his roles as chef at Allen and Delancey where he earned a Michelin star, was awarded Best New Restaurant by Time Out New York and named Rising Star Chef 2008 by Starchefs.com  and finally heading up the kitchen at Soho House New York as Executive Chef, before moving to Nantucket two years ago with his family.

Olivier Flosse

As the corporate wine and beverage director for the Marlon Abela Restaurant Corporation (MARC) US, Olivier offers a wealth of experience garnered in France, the UK and New York City.  In this position, Olivier is responsible for the award-winning wine collection at A Voce Madison and A Voce Columbus in New York, as well growth of the already impressive wine program at MARC’s award-winning restaurant, Morello Bistro, in Greenwich, Connecticut and Bistro du Midi in Boston, Massachusetts, as well as the development of wine programs at future MARC restaurants in the U.S.  Under the direction of Olivier, A Voce Columbus was one of four restaurants in the U.S. to receive the Wine Spectator Grand Award in 2012. Flosse is also responsible for training the restaurants’ sommeliers and floor staff in all aspects of the wine and beverage service, as well as the wine and spirit purchasing in the US.

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 taken over Nantucket's own Straight Wharf Restaurant. The menu at Straight Wharf focuses on seasonal, sustainable ingredients, with an emphasis on New England seafood, island-grown produce and herbs from the restaurant's own waterfront garden.

Matthew Gennuso

Classically trained at the Culinary Institute of America (CIA), Matt Gennuso spent a year honing his craft in Holland after graduation. He returned to the U.S. and cooked alongside the best chefs on both coasts, including Paul Bertolli of Oliveto, in Oakland, California and Tom Colicchio of Grammercy Tavern, in New York City.

Expectations were high for Matt and his wife, Kristin, when they took over East Side favorite Chez Pascal in the spring of 2003. But the Gennusos quickly exceeded those expectations, consistently winning accolades from the local media and foodies alike. He has won several awards for his cuisine, which reinterprets the French classics and infuses them with fresh, modern appeal.

Will Gilson

Gilson made his name in the Boston area in 2007, when he opened the Garden at the Cellar, a mid-priced restaurant that quickly built up a large following in Cambridge. He left in 2011, as a leader on the forefront of the pop-up restaurant movement in Boston, to introduce a series of successful restaurant ventures, including Eat @ Adrian’s located on the Cape during the summer of 2011.

However, it was at the Herb Lyceum at his family farm in Groton, Mass. where farm to table cooking truly became second nature for the burgeoning chef. Gilson was only 17 years old when he began cooking there, and the experience set the foundation for his appreciation for farm fresh produce and the merit of seasonal cooking.

Gilson’s time at the Herb Lyceum has molded the direction of Purtian & Company, where guests will find touches of his familial hospitality and their passion for herbs sprinkled throughout their experience. It is here that Gilson has realized his dream of owning a refined yet rustic neighborhood restaurant starring the farmer’s market fare he grew up with as a local farmer’s son. Gilson’s vision has seen early success, as within three months of opening his doors he received two 2013 James Beard Award nominations: Best New Restaurant and Rising Star Chef of the Year.

Kirk Grace

Kirk Grace is the Vineyard Manager for Stag's Leap Wine Cellars. He's been with the winery since 2006 and he oversees Stag’s Leap Wine Cellars’ 142 acres of estate vineyards. Under his leadership, the iconic estate vineyards – FAY and S.L.V. – became Napa Green certified in 2010.  Kirk knew from an early age that he wanted to be a farmer, but it wasn’t until he graduated from Cal Poly with a B.S. degree in Crop Science that he decided to work in viticulture.  Of course working in wine country wasn’t exactly foreign to Kirk. His family moved to Napa Valley in 1976, starting the winery that would ultimately become the highly-regarded Grace Family Vineyards. Prior to joining Stag's Leap Wine Cellars, Kirk worked at St. Supery Vineyards, Bettinelli Vineyard Management and Robert Sinskey Vineyards. 

Jean-Bernard Grenié

Jean-Bernard Grenié has been co-manager of Château Angelus since 1987 and co-manager of Château Daugay (St-Emilion) since 2006

Jack Guinan

In 1996 Jack met a new neighbor, the Spanish icon Jorge Ordoñez, who moved in just a couple of doors up the street.  Immediately Jack and Jorge hit it off, both had a great love for food and an insane passion for wine.  They would sit together and taste wine discussing the “typical old style Spanish wines” that were pale, flat, and cheap. Jorge said he was going to change the landscape and develop high quality wines, reflective of the grape varietals and bring them to the U.S.

In 2002 Jack was looking for a career change and Jorge asked if he would be interested in joining his company Fine Estates from Spain, Jorge Ordoñez Selections. He eagerly accepted seeing the vast potential on the horizon. Jack has since then had great mentors Jorge, Sara Floyd MS and Craig Gandolf 3rd level Sommelier and Master Chef who have taught him all the nuances of wines. 

Jack is on the team that tastes 100’s of barrels and tanks to deciding and producing the final blends.  Recent successes are the creation of Volver 2009 92 Points, Robert Parker, and Tarima Hill, 91 Points International Wine Cellar, which are phenomenal scores for their category, just to name a few. He has devoted his life and career to Spanish wine, touring the country professionally as the National on and off premise Sr. Account Manager, as well as conducting intensive training and educational seminars, wine festivals.

Jed Hackney

Jed Hackney recently joined the culinary team at The Langham, Boston as the pastry chef. Hackney will manage the pastry team in preparing all of the baked goods served and created at the hotel including Café Fleuri restaurant, BOND restaurant and lounge, banquet functions and in room dining. Hackney also has the responsibility of creating desserts for The Langham, Boston’s elaborate Chocolate Bar buffet, now in its 24th season. This culinary delight of over 120 chocolate desserts is held every Saturday, September through June.

Hackney’s previous experience includes the role as pastry chef as well as an instructor for future pastry chefs. He was most recently the pastry chef at Harvest in Cambridge, focusing on contemporary New England cuisine. He also spent three years in the pastry department at the Ritz Carlton Bachelor Gutch in Colorado as both chef de partie and executive pastry chef, where he trained under executive pastry chef, Jonathan Saliba. Hackney honed his teaching skills at the New England Culinary Institute in Montpelier, Vermont from which he is an alumnus. 

Hackney will heading the pastry department under seasoned executive chef, Mark Sapienza. Both Sapienza and Hackney bond over their passion for using local ingredients and producers. Hackney draws his inspiration and pastry philosophy from local flavors and foods. Born in upstate New York near his grandmother’s apple and cherry orchard and farm, Hackney grew up with the farm culture. It was the local produce and time spent cooking with his grandmother that inspired his passion for food. His childhood was spent in Vermont and he credits the area for helping develop his culinary style.

Kerry Hallam

Born in northern England, Hallam showed early artistic talent when he won a scholarship to London University's Central College of Art. After a formal art education under British master painters Leslie Cole, Patrick Heron, and Hans Tinsdale, he completed his military service in the prestigious Gurkha brigade in Hong Kong and Malaya. Hallam's talent was further acknowledged when he was selected for inclusion in Britain's Royal Society of Artists in Watercolour.  We are honored each year - to have Kerry Hallam create our Nantucket Wine Festival image - used for our annual poster and all festival graphics.

Don Hartford

Over the last twenty years, Don has been immersed in winemaking and winery management. In the process, Don has returned to one of his first loves-the land and farming. In addition, he owns and farms a small vineyard behind his home. As President and part owner of Hartford Family Wines (with Jennifer), Don works "hands on" at all levels of the business, including work in the vineyards, winery, marketing, hospitality and sales.

Bill Hatcher

A poet, Bill discovered an equal taste for food early on and after getting an MBA, embarked on a corporate career in Financial and Strategic planning. Ten years later, tired of five billion dollar corporations, he and his wife, Deb, abruptly moved to Oregon and jumped feet first into wine. Bill consulted through 1987 when the Drouhin family acquired their first property in Oregon. Subsequently, he was engaged to build and develop Domaine Drouhin, remaining there until 2001. Soon thereafter, he founded A to Z with Deb and partners Sam Tannahill and Cheryl Francis as well as handcrafting a tiny production of his own William Hatcher wine.

Seth High

Working and learning his way up through various kitchens in Detroit, Flint, and Syracuse, NY, Seth moved to New York city and joined the Todd English group as a sous chef.  When opportunities to travel and be a key component of opening teams arose, Seth jumped at the chance, helping to launch and helm projects in New Orleans, Los Angeles, and South Florida over the course of four years. Todd, along with Peter Karlson and Danielle DeBenedictus, tapped Seth to lead the kitchens of The Summer House of Nantucket during the 2010 season.

After two years in Philadelphia, working for renowned restaurateur Stephen Starr, Seth returns to The Summer House in 2013 to cook his Mediterranean informed New England coastal cuisine, emphasizing the bounty of the island and the region’s fishing industry.

Neil Patrick Hudson

Chef Neil Patrick Hudson has made his mark on the Nantucket culinary world over the past decade, earning top accolades from the Zagat Survey, Nantucket Today, In Style Magazine, N Magazine, Cape Cod Life. Executive Chef at Bartlett’s Farm, Hudson has excelled as a local farm to table chef, nurturing a chef’s need for fresh and local ingredients and applying his techniques to the organic culinary direction of Bartlett’s farm.

Wendy and Peter Jannelle

Celebrating over 13 years of Food & Wine at Fifty-Six Union. Peter's Global Cuisine is paired with Wendy's Extensive Wine List.

Errol Joseph

Errol has ardently managed the wine program at Tosca Restaurant in scenic Hingham for the past twelve years.  Additionally, Errol offers Private Sommelier & Cellar Services in the Greater Boston Area.  He is a Certified Sommelier within the prestigious Court of Master Sommeliers and is currently an Advanced Sommelier Candidate.  A native of Berkshire County, Errol has also worked on Nantucket, at The White Elephant Resort, as well as in San Diego and Boston.  

All Kovalencik

Some things keep getting better with time. After investing over forty years in the culinary trade Chef All Kovalencik, and the food he creates, are no exceptions. Many who dine at his restaurant, The Company of the Cauldron, contend Chef All and his team of talented chefs have perfected the recipe (perhaps with a bit of magic) for classic, elegant fare and maintaining a high standard of food, service, and quality. Chef All and staff have always been committed to local purveyors, ensuring the freshest ingredients, and often herbs and foods are grown or gathered by hand before being transformed to plate. The proof lies in The Company of the Cauldron's vinewood smoked salmon with sweet vidalia marmalade, a tradition at the Nantucket Wine Festival's Grand Tasting. As chef-owner of The Company of the Cauldron, guided with the help of his lovely wife Andrea, the pair have been able to create one of the not-to-be-missed experiences for generations of refined dining on Nantucket. 

Sean Larkin

Sean Larkin is the owner/winemaker of Larkin Wines. Since the first vintage in 1999, Larkin has been on a roll. Crafting serious wines culled from a short list of Napa Valley vineyards, he has managed to quickly capture the eye of critics and connoisseurs alike for his lusty brand of brawny reds. Sean produces 500 cases annually.

Geoff Lazlo

Geoff Lazlo is the Executive Chef of The Whelk in Westport, Connecticut. Until recently, he was the Executive Chef of leFarm also in Westport and owned by the same hospitality group. Geoff has cooked in some of the world's most celebrated kitchens, including Chez Panisse, Blue Hill at Stone Barns and Blue Hill (New York) as well as in Bordeaux, France where he helped to teach and lead culinary tours of the region for Two Bordelaise. Most recently, Geoff was a sous chef at Gramercy Tavern in New York City where he cooked for 5 years. While Geoff was at Gramercy Tavern, the team was awarded the Outstanding Restaurant Award in 2008 and Best Chef/New York in 2012 by the James Beard Foundation.  While training at the Culinary Institute of America in Hyde Park, NY, Geoff fell in love with the study of wine and completed the first level of the Court of Master Sommeliers exam. He is committed to using seasonal ingredients, partnering with local farmers and purveyors, and helping to support the community.

Todd Lipman

Head Sommelier Todd Lipman, C.S. is a native of Fairfax, Virginia but has called Boston home for over 15 years. Under each year of his direction at Bistro du Midi, his wine program has been granted Wine Spectator’s Best of Excellence Award and his wine list has been dubbed “one of the city’s most formidable” by Bon Appetit Magazine.  In addition, he was individually recognized and awarded the title of Boston’s Best Sommelier by Improper Bostonian in 2011.  He is the all-time winner of the SommSmack competition held by Gordon’s Fine Wines and Liquors in Waltham, where two Sommeliers battle each other under time constraints to pair wines with a surprise menu.  He is also known to serve as a frequent guest lecturer, and occasional wine writer for various blogs and magazines.  

Barbara Lynch

James Beard Award-winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of Boston’s—and the country’s—leading chefs and restaurateurs. 

As CEO of Barbara Lynch Gruppo, Barbara oversees the operations of eight concepts and employs over 200 people. In addition to running her company, Barbara has always recognized the importance of giving back to the community and has been involved in a number of philanthropic programs over the years. In 2012, in an effort to make a more direct impact, she established the Barbara Lynch Foundation. The BLF is a charitable organization dedicated to helping Boston’s communities create healthy and inspired futures for its youth by providing leadership and support to build life skills, to improve access to nutritious foods, and to empower families. The first initiative of the BLF, Meet the Worms!, was established to teach children of the Blackstone Elementary School in Boston about the importance of nutrition, exercise, and community involvement. This pilot program engages the students, parents, teachers, and community partners in creative and innovative ways to bring about healthy eating habits, media literacy, and a broader worldview through hands-on learning in the garden and in the classroom.

Tony Maws

Tony Maws is the award-winning chef and owner behind the Northeast’s culinary gem: Craigie on Main. 2011 James Beard Award winner for Best Chef Northeast, and a Food & Wine Best New Chef (2005), Maws is a celebrated for his innovative and traditional work in the kitchen, and is known for his immense talent, creativity, and rugged standards and expectations for himself and his staff, as well as the farmers and suppliers who visit him daily. “Good food is what it’s all about, and we set about to accomplish that every day.”

Bob McGowan

Bob McGowan is Executive Chef at the Nantucket Yacht Club.

Chris Millard

Chris joined Newton Vineyard in May 2008 – located on the Mayacamas mountain range that defines Napa Valley’s eastern border, and can leverage his expertise with intensely concentrated mountain fruit.

As Newton Winemaker, Chris continues the legacy of producing the winery’s highly acclaimed wines, including the Unfiltered Chardonnay and its Bordeaux-style red wines from the estate on Spring Mountain in St. Helena. For Newton's award winning Chardonnay, Chris maximizes the eight separate galleries in the Chardonnay cave by grouping similar barrel lots together to allow for optimal fermentation of individual batches. To craft Newton's acclaimed red wines, he takes advantage of the winery's small tanks to keep the fruit from each vineyard block separate before artfully blending them to create the final Cabernet Sauvignon, Merlot and Bordeaux-blend red wines.

Carissa Mondavi

Carissa plays a key role in Communications, Hospitality and in bringing Continuum to the market. She worked in the vineyards, cellar, as a Senior Wine Educator and just prior to Continuum, in the Cultural Affairs Department at Robert Mondavi Winery. Keen on liberating people's experience with wine, she is thrilled to be sharing her family story with others, and contributing to the realization of her father's vision. In her free time Carissa enjoys music composition, yoga, hiking, cooking, and dreaming of travel yet to come.

Janet Myers

Janet Myers is Director of Winemaking at Franciscan Estate and Mount Veeder Winery.  “Cabernet Sauvignon is a ‘holy grail’ for me. Franciscan’s estate vineyards in Oakville are the perfect place to devote myself to exploring Cabernet and its nuances.  I love the body and texture of Cabernet, how it has layers of intensity and richness, but with such finesse when you get it right.”   Janet finds that Franciscan’s venerable Oakville Estate vineyards have their own unique signature.  “These vineyards give us very supple, full, elegant wines with beautiful cassis flavors and mouth-filling fine tannins,” she says.  “That’s pure Oakville.”

Philippe Newlin

Philippe Newlin is a former Tasting Director and Associate Editor of Wine & Spirits Magazine where he spent two years running the magazine’s tasting program.  Newlin holds the Diploma degree of the Wine and Spirits Education Trust of London. Philippe teaches on wine at both Columbia University’s School of Business Administration and Yale’s School of Management.  Newlin has driven a yellow cab in NYC, lived in the jungles of South America as a Peace Corps volunteer, and spent fourteen years on Wall Street trading floors as a currency specialist at UBS and Bank of America before succumbing to the pleasures of the grape. Newlin is U.S. Head of Sales and Marketing for top Bordeaux wine house Duclot La Vinicole.

Paul Pontallier

Paul Pontallier was born in 1956 in Bordeaux, in a family of longtime established wine producers. He is married and has 4 children.

He studied agronomy in Paris, then viticulture in Montpellier, and came back to Bordeaux in 1978 to prepare a Ph.D of Oenology at the renowned Institute of Oenology. He became Doctor of Oenology in 1981, after a thesis on barrel ageing of red wines.

A few months later, he went to Chile, South America, where he worked during one year and a half as a professor of Oenology at the University of Santiago, thus accomplishing his military service in what is more or less the equivalent to the Peace Corps.

He came back to France in 1983 and immediately started working as a winemaker, manager, and then general manager of Château Margaux.

Matthew and Lindsay Regan

Matthew and Lindsay Regan, the owners of artisan Regan Wines in the Napa Valley, produce only 500 cases annually.  Regan Wines is known for handcrafted wines from the unique and special Stagecoach and Rockledge Vineyards.  Matthew and Lindsay’s love affair with Nantucket began many years ago while Matthew was cooking at The Chanticleer and was strengthened when they got engaged at Brant Point in 2002.  They look forward to making many more memories on ACK with their baby twin girls, Aubrey & Madison.

Matthew Paul Reiser

A ten year veteran of Upstairs on the Square, Matt has worked in nearly every capacity to hone his skills at his current post, Wine Director. Under his direction the wine collection at the restaurant is a culmination of years of relationship building, daily tastings and continuing education. Reiser leads one of the most innovative wine programs in the country. His extensive knowledge and love of wine spans the entire globe offering both exceptional value as well as exposure to many of the world’s most coveted wines. His unique Socratic approach to wine fosters an environment of learning and exploration that is contagious among staff and customers alike.

Reiser has twice presented wine at the James Beard House and interned at the Burgundy Boulland Symposium where Clive Coates, MW presided. Matt has been praised in numerous local and national publications, most recently with the 2009 Sante Award: Best Wine Hospitality New England.

Else Rhodes

After graduating as an Associate in Culinary Arts in 1994, Else continued her experience in luxury resorts and fine dining establishments. She spent two years at The Ritz-Carlton Hotel’s five-star restaurant in Phoenix before accepting a promotion to Assistant Pastry Chef at the acclaimed Wrigley Mansion Club in 1997. During this time, Else managed all catered events and banquets held at the Club and also prepared pastries and cakes for the retail bakery Pastry Chef, providing baked goods to hotels and restaurants. In 1998, Else became the Assistant Pastry Chef at the Camelback Marriott, a luxury resort in Scottsdale, where she prepared delectable cakes, candies and pastries for the hotel and all of its catered events.

After visiting a friend and falling in love with Cape Cod, Else decided to move from Arizona to become the Executive Pastry Chef at The Chatham Bars Inn. She soon carried her culinary skill to the Ocean Edge Resort and Golf Club, where as the Executive Pastry Chef she designed menus and recipes for all of the baked goods offered at the resort’s four restaurants.

With 10 years of experience in this role, and a desire to continue her growth, Else joined the Pain D’Avignon team in 2010 as Executive Pastry Chef. An integral part of the Pain D’Avignon family, she leads her team of five in creating memorable desserts, pastries and the bakery’s signature croissants daily. Else’s all-time favorite baking endeavor is making and decorating mini classical French pastries, which she considers to be a personal specialty.

George Sandeman

George Thomas David Sandeman is a seventh generation Sandeman from this iconic Port-producing family.  He began his apprenticeship in the wine business in 1971 working in Oporto and Jerez Spain before joining The House of Sandeman in London in 1977.  In 1990 he was appointed General Manager for the House of Sandeman and in 1991 he became Chairman of The House of Sandeman following the retirement of his father David Sandeman. 

Christiane Schleussner

Christiane Schleussner is the Associate Winemaker for Silver Oak assisting Director of Winemaking Daniel Baron with their Alexander Valley Cabernet Sauvignon. She has worked for Silver Oak for seven years and has worked in the wine industry for nearly 20. Silver Oak was founded in 1972 with the philosophy of making food friendly wine that is deliciously drinkable upon its release. Silver Oak produces only two wines--a Napa Valley Cabernet Sauvignon and Alexander Valley Cabernet Sauvignon--with a winery dedicated to producing each.

David and Geoffrey Silva

Brothers David and Geoffrey Silva are sixth generation Nantucketers who grew up in their family restaurant, Galley Beach. Both left the confines and comforts of the island in their early 20s to travel the world and hone their trade, working in Singapore, San Francisco, Palm Beach, N.Y.C., and Boston before returning home as the proprietors of Galley Beach, transforming it into the nationally acclaimed destination it is today.

Robert Sinskey

Rob Sinskey- is a native Californian and a wine guy who did not attend wine school. Instead, Rob received a Bachelor of Fine Arts degree from Parsons School of Design in New York City - a place where farming thrived in apartment closets. Over the past twenty five years he has grown his 100% organic and biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys. Rob Sinskey believes that making luxuriously elegant wines and farming with earth friendly methods are not mutually exclusive goals and his point of view that “Wine is not an athletic event,” is still the guiding principle behind RSV's pure, elegant and well-crafted wines.

Erik Stenfors

In 2004 Erik had an opportunity to own his own restaurant.  Erik and his wife, Annemarie (also a graduate of The Culinary Institute of America) opened Saporito's Florence Club Café in March of 2004.  In their first year Erik and Annemarie won Best of Boston for Best Italian Restaurant by Boston Magazine.  For the past three years Zagat also rated Saporito's Florence Club Cafe in the top 20 for food and top 40 for service in all of Boston and its surrounding suburbs. Also, Zagat rated Saporito’s extraordinary in their survey of America’s Top Restaurants. Yankee Magazine awarded the restaurant Editor’s Choice Best Restaurant South. 

Erik’s next move was to join The MET Restaurant Group as the chef de cuisine at The Metropolitan Club but quickly took on the roll at Met On Main, the groups newest restaurant located on Nantucket. His early years, past Nantucket experiences and his love of the ocean made Erik the first choice for the MET’s newest venture. He was instrumental in creating, along with owner Kathy Sidell, a creative menu with an island flair. His first season at Met On Main was exciting and a great success. Met On Main is heading into its second season, Eric looks forward to serving Nantucket inspired cuisine to islanders and visitors alike.

Tyler Thomas

After completing a B.S. and M.S. in Botany from Colorado State University, Tyler Thomas traveled to Bordeaux, France, to solidify his commitment to a life of winemaking. Tyler then returned to California to pursue an M.S. in Viticulture and Enology at U.C. Davis, with a specialization in vine physiology and grape berry response to water deprivation. After U.C. Davis, a scholarship provided Tyler the opportunity to participate in viticulture research in the Rheingau wine region of Germany before focusing his attention on French winemaking techniques with premier California vineyards.

Since joining the Donelan winemaking family in 2008, Tyler has applied his knowledge and expertise to the winery’s terroir-driven approach. Overseeing production of each award-winning release, Tyler continues to explore the inimitable combinations created through the interaction of vine and Sonoma County’s unique environment.

Tyler is a member of the American Society of Enology and Viticulture. He lives in Sonoma with his wife and three kids, in whom he instills his family’s appreciation for French culture and his personal love of baseball.

Aviram Turgeman

Aviram Turgeman is the Chef Sommelier of Restaurant Nice Matin on Manhattan's Upper West Side. The famous wine program features 2,500 selections, highlighting mature wines, mostly from Bordeaux and Provence, alongside the rest of France, Classic Europe, California and a smaller selection of the rest of the New World classics. The restaurant owns wine collections such as JFK's that features pre-phylloxera historical vintages, the famed Restaurant Chanterelle collection, among others.

In addition, Aviram is the beverage director of the "Chef Driven Group" that consists of the Tour de France restaurant group, Barbounia, as well the 5 Napkin Burger group. He supervises the beverage programs, wine, fresh ingredient cocktail program and excellent coffee and tea.

Aly Wente

Aly Wente is a fifth generation winegrower, born and raised in the Livermore Valley. Her father, Philip Wente, is Vice Chairman and Fourth Generation Winegrower responsible for the development and expansion of the family’s agriculture business and viticulture operations. While growing up, Aly worked in the family business in various aspects of winery operations.  She was also exposed to vineyard management by living at the headquarters for viticulture operations. Aly’s primary focus in recent years has been in the Sales and Marketing Division where she was able to bring her hands-on knowledge and experience to bear on marketing initiatives.

Kevin Williamson

In 1998, Williamson opened his own unique restaurant, Ranch 616, a South Texas-style icehouse reminiscent of his many years hunting and fishing in South Texas and the Gulf of Mexico. It was at these ice houses where Williamson was served his finest meals and made many memories, inspiring him to create a town gathering spot similar for local Austinites. At Ranch 616, Williamson combines the flavors of the Gulf Coast with the spices of the border towns of Texas. As quoted by Texas Monthly Magazine, “If there was a Texas-style diner in Manhattan, it would be Ranch 616.

Ranch 616 and Chef Williamson have won numerous awards, from his sugar cure rub to his legendary fried oysters voted Southern Living Magazine’s “Best in the South” for three consecutive years.

Williamson has served as the President of the Austin Restaurant Association, and as the President of the Saveur Texas Hill Country Wine & Food Festival, a position he held for the past five years. He is current spokesperson and chef for the Texas Beef Council, and also promotes Texas’ Gulf Coast oysters and shrimp on behalf of the Texas Department of Agriculture. He has traveled extensively with the Texas Department of Agriculture promoting the bounties of Texas – from Brazil, China, Australia, New Zealand, New York City’s Fancy Food Show, to all over the great state.

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.

Erin Zircher

Erin Zircher is the executive chef and a partner at Cru, a premier waterfront oyster bar located on the visually stunning setting of Nantucket Harbor.  Erin’s cuisine is simple and innovative, influenced by her classical French training and Mediterranean sensibilities, presenting a fresh interpretation of New England seafood classics.