Luminaries

Culinary Luminary

Every year the Nantucket Wine Festival plays host to some of the major movers and shakers of the wine, food, and restaurant scene.

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.

Skip Bennett

Skip Bennett has spent his entire life on Duxbury Bay. As a local who can trace his lineage back to the Mayflower, he grew up catching lobsters with his dad, who was a part-time lobsterman, and digging steamers with his grandmother. As an oyster farmer, Skip is considered an artisan. He often compares the process to winemaking and has honed his growout methods to capture the unique flavor of Duxbury Bay between two shells. For over 15 years, he and the team behind Island Creek Oysters have harvested a consistent, flavorful oyster to overwhelming acclaim from chefs, media and epicureans nationwide. Skip is co-owner of Island Creek Oyster Bar in Boston.

Tom Berry

Prior to joining the Great Harbor Yacht Club team as Executive Chef in 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.

Frederick Bisaillon

Frederick Bisaillon is Executive Chef of the White Elephant's Brant Point Grill. He previously served as Executive and Sous Chef at various hotels throughout California and the Caribbean. This is his second stint on Nantucket: he also worked at the White Elephant from 1995-97. Chef Bisaillon highlights the flavors of New England through seasonal and locally sourced produce and seafood. He utilizes French technique in preparation with an undertone of Mediterranean and Caribbean influences.

Rick Bishop

Rick Bishop is a strawberry farmer at heart and his Mountain Sweet Berry Farm is a neighbor of the Hudson Valley Foie Gras farm. In 2007, Hudson Valley decided to utilize his experience working with chefs to promote the duck farm’s progressive animal welfare program around the country with restaurants, culinary schools, and at various food and wine events.

Robert Bleifer

As Executive Chef at Food Network, Robert Bleifer is responsible for everything from managing a kitchen of ten, to hands-on food styling and cooking for special events, to coordinating with network production teams, chef/hosts, guest chefs, photographers and network departments. He also oversees in-house food production, location production, photo shoots, vignettes, and catering network events. Rob was also a part of the blending team for entwine, Food Network’s wine which launched in August 2011.

Cesare Casella

Cesare Casella, Chef-Owner of Salumeria Rosi, graduated from the Culinary Institute Ferdinando Martini, has appeared on numerous TV shows including No Reservations and Top Chef, authored three cookbooks, been featured in many publications, and is an active supporter of many philanthropic organizations. He serves at the International Culinary Center as Dean of the Italian Culinary Academy and serves at the Center for Discovery where he heads the DaVinci Project.

Marco Coelho

LoLa 41, Global Bistro and Sushi Bar, opened in 2006 and, within weeks, in-the-know N Magazine had dubbed it the hottest spot in town. Marco Coelho and partners Ozzie Medeiros and Ed Schmidt constantly create innovative ideas that encourage patrons to return time and again. From new menu releases to opening up for lunch during the winter season, these guys are spot on when it comes to the restaurant business.

Jamie Cooper

Jamie Cooper, Chef/Owner of BONDA Restaurant in Fairfield, CT, began his culinary career right here in Nantucket at Fahey and Fromagerie. In 2003, Cooper opened BONDA Restaurant inside his Westport gourmet prepared food store, where he served dinner just a few nights a week. In 2010 he decided to focus on the restaurant only, and relocated BONDA to Fairfield where he serves dinner to a loyal following five nights a week. BONDA Restaurant recently received glowing scores from Zagat, with a rating of 27 for food and 25 for service.

Willie Cooper

Chef Willie Cooper of Sonoma, California, is a private chef, cooking instructor, grilling expert and author of Williams-Sonoma On the Grill, Adventures in Fire and Smoke. A graduate from Peter Kump’s New York Cooking School with a 20-year career in fine-dining restaurant kitchens, Chef Willie is a farm-to-table advocate, a wine enthusiast, a world traveler and food raconteur. Willie’s motto is “Shop like a Frenchman, eat like an Italian, drink like an American.”

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-four 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.

Christine Flynn

Originally trained as a bread baker and pastry chef, Christine Flynn came to the island as an intern at the Sconset Café. She is currently Executive Chef of both the Café and its sister restaurant the Lumber Yard in Amherst, MA. Focusing on honest flavors and the importance of good technique, her cuisine is both straightforward and elegant. Christine is an active member of the NWF staff and an integral part of the team that organizes and makes the events of the festival possible.

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.

Richard Garcia

Richard Garcia is the executive chef at 606 Congress at the Renaissance Boston Waterfront Hotel. He is an award-winning chef driven by locally sourced and sustainable practices to create Modern Farm Cuisine. Garcia was recognized in 2009 by industry leader Star Chefs (www.starchefs.com) as one of Boston’s 2009 Rising Star Chefs and his commitment to sustainable practices. The James Beard Foundation has recognized Garcia on two occasions with invitations to cook at the prestigious culinary landmark in NYC.

Michael Getter

Michael Getter is chef/owner of Dune. At the age of 24 he became executive chef of the acclaimed 21 Federal on Nantucket. He then moved into the chef/owner position of Nantucket's famed American Seasons Restaurant. His work has been published in Bon Appetite, Gourmet Magazine, New York Times, and the Boston Globe.

John Greeley

John Greeley of Sheila Marie Imports, Ltd., is Co-Chair, American Cheese Society Competition Committee. His career choice of professional radio announcer slowly ended when he first tasted real, hand-made cheese. In 2002 he was inducted into the Guilde des Fromagers and elevated to Maitre Fromager (Cheese Master) in 2009. In 2010 the American Cheese Society honored John with their annual Lifetime Achievement Award for his contributions to the people and world of cheese.

Bernard Guillas

Maitre Cuisiniers de France and Award-winning Chef Bernard Guillas joined La Jolla Beach & Tennis Club, Inc. as executive chef of The Marine Room in June 1994. “When I lived in France, the smell of the sea and the lure of its bounty were constantly part of our table,” Guillas recalls. “I’m inspired by the variety and quality of the local produce and seafood found throughout our region. I love to use my classical training and my love for Pan Pacific flavors in all our restaurants.” Guillas, no stranger to classic tradition, insists, “a good cook is a sorcerer who dispenses happiness on a plate.”

Ihsan Gurdal

Ihsan Gurdal is the co-owner of Formaggio Kitchen, located in Cambridge, Massachusetts, a purveyor of fine cheeses, meats and specialty foods. Ihsan is an active and vocal supporter of farmhouse cheese making in the United States and has consistently championed craftsmen from farms and dairies across the country. He serves on the board of directors for both the Boston Chapter of AIWF (American Institute of Wine & Food) and the American Cheese Society.

Gordon Hamersley

Gordon is a respected cooking teacher and mentor to many aspiring chefs. He teaches classes in Boston as well as in many other cities around the country. Students find his ability to relate food history to modern cooking techniques both informative and fun. Hamersley’s Bistro has received enthusiastic attention from magazines and newspapers like Gourmet, Food & Wine and The New York Times and is consistently ranked one of Boston's top restaurants by Zagat's. In 1995, Gordon was awarded the prestigious James Beard Award Best Chef Northeast.

Chris Hart

Chris Hart, co-author of Wicked Good Barbecue and winner of the Jack Daniel’s World Championship Invitational Barbecue in 2009, has dominated the competition BBQ circuit for the past ten years. Chris became the first northerner in BBQ history to win a World Championship. In 2010 Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC. In 2011, he competed in the Food Network’s inaugural season of Best in Smoke.

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.

Colleen Hein

In her role as Wine Director at Boston’s Eastern Standard Kitchen & Drinks, Colleen Hein is tasked daily with finding wines that suit every taste & budget. One of her favorite responsibilities is compiling the boisterous brasserie’s annual summertime Rosé by the Glass list, begun in 2005 by ES proprietor and rosé fanatic Garrett Harker. Colleen’s deft touch managing the wine program has not gone unnoticed; in 2010, ES was named “Best Wine List, Runner Up” in Boston magazine’s annual “Best of Boston” awards.

Toby Hill

Currently the Executive Chef of Pain D’Avignon’s Café-Boulangerie, Chef Hill has added to the authentic European bistro vibe by developing dishes that evoke both old world charm and new world ingenuity.

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. Chef Hudson, the newly appointed Executive Chef at Bartlett’s Farm, has excelled this year 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.

Andy Husbands

Tremont 647 opened its doors in 1996 to local and national acclaim of Chef Andy Husbands' boldly flavored adventurous American cuisine. Husbands' commitment to locally grown and organic ingredients is reflected in his restaurant's eight-season cycle, where the menu changes bi-monthly to take advantage of what's fresh in the market.

Wendy and Peter 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 2000, Wendy and Peter have been pairing her decorated wine list to his global cuisine.

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 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 over 30 years ago. 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. He and his lovely wife Andrea have created and maintained a high standard of food, service, and quality that has kept the Company of the Cauldron at the top of the must go list for years.

Michael LaScola

Michael LaScola is the chef and co/owner of American Seasons. He has received national recognition for his not-to-be-missed modern American cuisine, most notably as a semifinalist for Best New Chef: NorthEast from the James Beard Foundation (2009 and 2010). His wife and co-owner, Orla, is responsible for a wine list that has received the Best of Award of Excellence from Wine Spectator for four consecutive years.

Amanda Lydon

Nantucket welcomes Amanda Lydon and her partner Gabriel Frasca,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.

Mario Mariani

A seasoned industry professional, Mario Mariani brings 32 years of restaurant experience to his role as General Manager of Pain D’Avignon in Hyannis, where he plays an integral part in the bakery and restaurant’s sustained success, increasing Pain D’Avignon’s reputation as a leading artisan bakery in the United States. Prior to joining Pain D’Avignon in 2008, Mario managed restaurants in both Los Angeles and New York City.

Bob McGowan

Bob McGowan is Executive Chef at the Nantucket Yacht Club.

Brent Menke

Brent Menke is Executive Chef at The Farm Table at Kringle Candle in Bernardston, Massachusetts. The restaurant burst onto the local scene in late 2011, earning the Valley Advocate's distinction of "Best New Restaurant" for 2012 after being open barely 100 days. Chef Menke's career has taken him around the globe, studying different ethnic cuisines and working in the rarefied world of international yachting, cooking for many heads of state, billionaires, and international celebrities. While drawing upon global techniques, chef Menke takes inspiration in the rich farming heritage of the Pioneer Valley utilizing local ingredients to create his distinctive New American fare at The Farm Table. Chef Menke's philosophy: "Our noble goals, as we reach out to the community,are to educate the mind, nourish the body, and entertain the soul."

Anthony S. Nastus, Jr.

In November of 1997 Anthony took a position at the Park Avenue Cafe in Manhattan, New York, and quickly made Sous Chef. During that time, Anthony worked with Executive Chef David Burke and Chef de Cuisine Neil Murphy. In April of 2003, Anthony once again returned to the island of Nantucket and since then has worked in the kitchens of Oran Mor, The Westmoor Club, and now as the Executive Chef at Le Languedoc Bistro.

Ken Oringer

Ken Oringer is chef and owner of Clio, Uni, Toro, La Verdad, Prime, Coppa, and Earth. As one of Boston’s most notable chefs and restaurateurs, chef Oringer’s career began under Chef David Burke at River Café in New York City before moving to New England to work as the Pastry Chef at Al Forno in Providence, Rhode Island and Jean Georges Vongerichten’s Le Marquis de Lafayette in Boston. In April 2008, Oringer stepped into Kitchen Stadium on the Food Network’s Iron Chef America where he faced Iron Chef Cat Cora in a coffee battle, ultimately winning by four points. In 2010, Oringer garnered the Star Chefs Rising Stars Mentor Award for his dedication to teaching and inspiring the next generation of chefs. When he is not working, Oringer spends his time at home with his wife Celine, daughter Verveine and recently welcomed son, Luca.

W. Scott Osif

W. Scott Osif was raised in central Pennsylvania and also began cooking there before moving to New York City. Furthering his culinary studies and traveling the world, tasting local foods and wines became a hobby and passion. A stint in eastern Europe guided Scott to Nantucket for one summer. That one summer turned into 10 years, eight of them as executive chef at Galley Beach.

Raymond Ost

Raymond (ray-moan) Ost brings international flair to Harvard Square as chef and proprietor of one of the area’s most unique and respected dining rooms, Sandrine’s Bistro. Ost’s career in French cooking spans more than 35 years, so patrons can expect food with confidence, finesse and flavor, and that is exactly what Chef Ost delivers, night after night.

Christopher Prosperi

Christopher Prosperi is chef owner of Metro Bis restaurant in Simsbury, Connecticut, a Hartford Courant recipe columnist, an international cooking teacher from Mexico to Italy, a weekly chef on NBC 30, and weekly co-host on "The Faith Middleton Show: The Food Schmooze" on WNPR. 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

A long-time member of both the Tanglewood and Nantucket festival culinary staff, Tim has been a leader of the farm to table movement over 15 years and is a Nantucket veteran who ran 21 Federal in the late 80s. He’s had many triumphs from Berkeley, California, to Boston and to Connecticut where he ran the Zagat- and NY Times-rated Sherlock’s 221. He is currently an Executive Chef for Sodexo Culinary Services.

Angela and Seth Raynor

The Boarding House, The Pearl & Corazon del Mar 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, Conde Nast Traveler Best of the World Awards, Boston Magazine Best Restaurant General Excellence, and the Wine Spectator Award of Excellence 15 times. This Nantucket couple and their team showcase the harvest from local farms and fishermen paired with craft beers, small production wines and unique cocktails.

Kimberly Reed

Known for her exquisite events and extraordinary attention to detail, Kimberly is celebrating her 15th year as owner of A Taste of Nantucket, Nantucket’s premier full-service caterer. She executes private dinners and clambakes to elaborate weddings with her talented team, which includes the acclaimed chef of 21 Federal, Russell Jaehnig.

Michael Ricker

Michael Ricker is chef de cuisine for Queequeg’s and Town. A native of eastern Massachusetts, Chef Ricker came to Nantucket in 2000 to work for the summer. A self-taught chef , he began his career at the historic Jared Coffin house, where he quickly rose through the ranks to sous chef. He came to Queequeg’s and Town as a sauté cook and was promoted to sous chef after his first season. The following year, while working under executive chef Geoffrey Woodman, he rose to the position of chef de cuisine of Queequeg’s, and after the 2011 season he took control of both kitchens.

Philippe Rispoli

Chef Philippe Rispoli is a native of France, and upon arriving in America, he joined Daniel Boulud, and later worked for Michael Mina and Charlie Palmer. In 2005, Chef Rispoli returned to Daniel Boulud to open Daniel Boulud’s Brasserie at the Wynn Resort in Las Vegas Nevada, where he earned his first Michelin star. PB Boulangerie Bistro places the excellence of traditional French cuisine in a cozy Cape Cod atmosphere, delivering the highest standard of food and service. Our breads, pastries and dinner selections are made from simple recipes using fresh, local ingredients, and prepared by our skilled and passionate chefs and bakers.

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.

Maria Helm Sinskey

Maria Helm Sinskey 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 mantra is: "eat seasonally, drink good wine and live a long and prosperous life".

Brooke Vosika

A 25-year Four Seasons veteran, Executive Chef Brooke Vosika oversees menu development for The Bristol Lounge, hotel banquets, Glatt kosher functions, and in-room dining, which serve more than one-half million guests annually. Vosika's cuisine has won local and national acclaim. 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.

Kevin Williamson

Kevin Williamson is a native Austinite who had a career in real estate and on Wall Street prior to being an award-winning restaurateur. In 1998, Williamson opened Ranch 616, a South Texas-style ice house reminiscent of his many years hunting and fishing the lands of South Texas and the Gulf of Mexico—where ice houses served him some of his finest meals and memories. As the chef-owner of Ranch 616, Williamson combines the flavors of the Gulf Coast with the spices of the border towns of Texas.

KYLE ZACHARY

The Wauwinet welcomes Kyle Zachary as executive chef of TOPPER'S. A graduate of the Restaurant School at Walnut Hill College, Zachary honed his skills in restaurants including Alinea in Chicago, Wheatleigh in Lenox, the Winnetu Inn on Martha's Vineyard, and TOPPER’s as sous chef in 2005. Most recently Kyle was the sous chef at the Intercontinental in Dusseldorf, Germany.

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.

Culinary Luminary

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16th Annual, May 16-20, 2012