Culinary Luminaries

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.

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.

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."

Eric Brennan

A graduate of The Culinary Institute of America, Eric brings to the new restaurant years of classic technique and training combined with a deep appreciation for local ingredients.  Eric landed in Boston in 1989 as Chef de Cuisine at Aujourd’hui in the Four Seasons.  This led to a 12 year career with the luxury hotel group, including appointments as Executive Chef at the Four Seasons Biltmore Resort in Santa Barbara and the Toronto flagship hotel where he ran 3 restaurants, private dining rooms, banquets and room service.  Through his tenure as Executive Chef as several prestigious Boston restaurants, including; The Federalist and Harvest, Eric earned a reputation for his savory hand-crafted American cuisine, expert technique and deep-rooted relationships with farmers.  At Post 390 Eric puts a contemporary twist on the traditional tavern experience, with seasonally inspired dishes that reflect his passion for fresh ingredients and unforgettable flavors.

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

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.

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.

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.

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.

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.

E.J. Harvey

E.J. Harvey has been a chef on Nantucket for over 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.

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.

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.

William Kovel

Catalyst Restaurant’s Chef/Owner William Kovel’s interest in food “sparked” at an early age and led him to travel in pursuit of delicious food. A native of West Hartford, Connecticut, William Kovel cooked in a variety of cities and countries before settling back down in New England. Kovel received his degree in Culinary and Hospitality Studies at Southern New Hampshire University prior to moving out West to San Francisco where he was able to broaden his knowledge of cuisine and technique beyond the East Coast. 

An enthusiastic member of the Chef's Collaborative; an organization that promotes sustainable and local cuisine; he applies his down-to-earth approach to his own restaurant where he focuses on local, sustainable food in a refined, neighborhood setting. Catalyst embodies the expertise and cooking techniques that Kovel is known for and opened in August 2011 in Cambridge’s Technology Square. Kovel offers American cuisine with undertones that incorporate classic French techniques.

Since opening, Kovel and his team have earned rave reviews including a coveted 3 star review from The Boston Globe as well as being named The People’s Best New Chef New England by FOOD&WINE magazine in March 2012.

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.

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.

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.

Susan Regis

Susan Regis is the executive chef of the Monday Club Bar at UpStairs on the Square, located in Cambridge, where she serves her “casual haute cuisine.” She has garnered many awards and accolades over the years, most notably the “America’s Best Chef – Northeast” award by the James Beard Foundation, and has twice been named “Best Chef in Boston” by the Improper Bostonian.

Mark Sapienza

Executive Chef Mark Sapienza began his career as a chef at a small Italian tratoria while attending Johnson and Wales University in Providence, Rhode Island. Upon graduating with honors in 1984 with an Associate’s degree in Culinary Arts and a Bachelor’s degree in Food Service Management, he became Chef Tournant of the nationally recognized Apley's restaurant in the Sheraton, Boston, later joining Horizon Hotels as an Executive Sous Chef. His career with Horizon later created an opportunity for Chef Sapienza to work at the world renowned Claridge’s hotel in London, England.  

Upon his return from London in 1988, Chef Sapienza settled in Boston and began working at the five-star Boston Harbor Hotel. Following an 8-year career as Executive Sous chef for the hotel, he was appointed Executive Chef of Le Meredien Hotel, located in Boston’s bustling financial district. The hotel became The Langham, Boston in 2003, where Chef Sapienza continues to oversee the Kitchen today.  

As Executive Chef of The Langham, Boston, Chef Sapienza hones his skills and wealth of knowledge directing three dining venues and numerous banquet events. His culinary creations, primarily made with fresh, in-season New England ingredients, span a number of cuisines such as New American, Italian and French. In BOND Restaurant | Lounge Chef Sapienza’s menu pairs with a chic, metropolitan atmosphere while the menu in the recently opened Reserve features fare that pairs with champagne, wine and good conversation. Café Fleuri features The Langham’s famous Saturday Chocolate Bar and Sunday City Brunch.

Chef Sapienza and his restaurants have received numerous accolades over the years. He has presented a dinner at The James Beard House in New York and was selected to prepare a dinner with Jacque Pepin for Julia Child's Legion of Honor reception at Julien in 2000. 

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 Sisca

A graduate of Johnson & Wales, Robert Sisca has worked within some of the world’s most renowned restaurants and has quickly garnered attention as executive chef at Bistro du Midi in Boston’s historic Back Bay.  His culinary background includes stints at One if By Land, Two if By Sea and famed Le Bernardin under the tutelage of Chef Eric Ripert.  In the summer of 2012, Sisca was made partner at Bistro du Midi.

As executive chef at Bistro du Midi, Sisca applies his deep understanding for seasonality and quality and passion for all things seafood by reaching out to local farmers and fisherman to present an authentic Provençal-style menu.  Named after the Midi region in Provence, Sisca showcases classic but refined Provençal dishes in a  French country-chic and a setting reminiscent of the bistros found in Provence. 

Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” 2011 and 2012 and received a solid three stars from The Boston Globe and an “A” rating from The Boston Herald.  Sisca was also recently named best “Chef , Up and Coming” in Boston Magazine’s annual coveted Best of Boston issue.  The New York Times recently raved “The Boston-New York inferiority complex is nothing new, especially when it comes to restaurants. But Boston has raised its culinary game recently with Bistro du Midi.

Matthew Tropeano

Matthew Tropeano’s interest in cooking began as a kid growing up in an Italian family in Randolph,MA. Life and food went hand in hand; from gardening with his father Alfonso in the summer to jarring tomatoes for the winter, working with food was natural. He brought his passion and drive to Newbury College in Boston, where he was classically trained in French cuisine.

Matthew’s hunger for the big city experience led him to New York in 2003, where he took a line cook position at the famed restaurant La Grenouille, and was promoted to Executive Chef just one year after he began. During his eight-year tenure at La Grenouille, Matthew received a three-star rating from The New York Times’ venerable former Restaurant Critic Sam Sifton.

After 10 years in NYC, Matthew now returns to his Massachusetts roots with an intimate knowledge of and deep interest in French technique. He’ll continue to create an authentic European dining experience at Pain D’Avignon highlighting local ingredients and products from the hub of Cape Cod. 

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.

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.