Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 22 years, the Nantucket Wine & Food Festival has become one of the most celebrated wine and food events in the country.  


The Last Waltz – Champagne Brunch at The Nantucket Hotel

Code Price Date Time Location  
10:30am - 2:00pm
The Nantucket Hotel & Resort

77 Easton St,

Nantucket, MA 02554

Sold Out!

Join this lavish Sunday Brunch in the Grand Ballroom at the Nantucket Hotel. Twirl around the chef stations while sipping a glass of Veuve Clicquot. Or just relax and reflect on new festival memories as you enjoy the fine cuisine of Executive Chef, Pedro Alaniz. Brunch highlights include Sesame-Crusted Salmon, Grilled Chicken Breast, Eggs Benedict, Vegetable Quiche and Decadent Desserts. Make your “Farewell” a memorable one at the Last Waltz Brunch - Parting is such sweet sorrow…!

Brunch Reservations will be staggered between 10:30am and 12:30pm.  You will be contacted by The Nantucket Hotel after booking to confirm your reservation time.

Pedro Alaniz , Executive Chef, Breeze Restaurant at Nantucket Hotel

Born in Jalisco, Mexico, at 15 Pedro Alaniz immigrated to California, working the fields to help his parents support eleven siblings. He worked the graveyard shift as dishwasher/cleaner at the Lodge at Pebble Beach so he could go to school and learn English. Quickly promoted to line cook at Club XIX under Bradly lso he learned baking and pastry with Ricardo Muriel at Cypress. At 23, he spent time in Key Largo as pastry chef at Ocean Reef Club, and cooking for President George W. Bush at Cheeca Lodge and then was invited to cook for him at the White House.  Pedro worked at Chatham Bars Inn, Cape Cod and Top of The Hub, Boston. In 2000 Pedro opened his own restaurant, The Beethoven 5th in Florida City. Pedro then worked the Intercontinental Hotel, Dubai, trained at Cordon Bleu, Paris, worked at The Beacon Room, Cape Cod, Everglades Club and High Ridge Country Club, West Palm Beach and Little Harbor Club, Harbor Springs, Michigan and Puerto Vallarta Restaurant in Redlands, Miami. Heis currently at Café L’Europe, Palm Beach. Alaniz appears on Despierta America (Univision), writes for Extra Newspaper, produces for Orale Con Veronica (Telemundo) and appeared live at Hola.

Cedric Beguin, Pastry Chef, Breeze Restaurant at Nantucket Hotel

Pastry chef Cedric Beguin was raised in France with a family who loved to cook and frequently gathered around the dinner table. His passion for baking began as a fascination with his grandmother’s baking and his experience in his father’s bistro south of Paris.
 Mr. Beguin absorbed the French culture and ideals for food during the many summers spent traveling around France working in local bakeries. His expertise in baking adds flavor and zest to the Nantucket Hotel and Resort where he currently works to create impressive plated desserts and spectacular banquet sweets.