FEATURED CHEFS &
We are excited to welcome exceptional chefs - some of Boston's most well-recognized and beloved culinary talent alongside new discoveries. Boston's community of chefs and restauranteurs is known for its philanthropic generosity and we are grateful for their wonderful contribution to Pitch In on May 11, 2016.
CHEF JODY ADAMS | TRADE
Jody Adams is a James Beard Award winning chef and visionary behind two of Massachusetts' most well-known restaurants: Rialto, in Harvard Square, and TRADE, in Boston's Seaport District. Known as much for her humility, warmth and unshakeable work ethic as for her culinary skills, Adams has chartered an illustrious and adventurous careers that has seen her competing on BRAVO's Top Chef Masters (Season Two), leading culinary-focused bike tours in Italy and raising millions of dollars for causes dear to her heart: most notably Partners in Health, Share Our Strength, which named her with their Humanitarian of the Year Award in 2010, and The Greater Boston Food Bank.
CHEF MITCHELL RANDALL | OSTRA
Executive Chef Mitchell Randall discovered his passion for the culinary arts during his childhood years, assisting his mother in the kitchen of his Scarborough, Maine home. Following graduation from Johnson & Wales University, he returned to Maine and became Sous Chef at the Tides Inn at Goose Rock Beach. In 2005, Chef Randall joined Mistral as Sous Chef and spent four years learning and mastering French-Mediterranean cuisine under Chef/Owner Jamie Mammano. At the age of 25, Chef Randall became the youngest Executive Chef in the Columbus Hospitality Group. Chef Randall left Mistral in October 2013 to open Ostra Restaurant with Chef Jamie Mammano. Chef Randall’s ambitious perspective, complimented with unparalleled experience and training have enabled him to consistently develop award-winning cuisine.
CHEF JIM SOLOMON | THE FIREPLACE
Chef Jim Solomon opened The Fireplace in 2001, with the idea that rustic, simple New England cooking could be taken upscale without losing its integrity. At The Fireplace Jim focuses on the marriage of food and integrity - serving offerings that embrace the region with thoughtfulness toward the environment, the community and the causes that matter most.
CHEF JASON TOM | NIGHT MARKET
Chef Jason Tom started his career after college in the financial services sector and slowly made the transition to his true love - cooking. Jason loves the idea that on any given day at Night Market he is responsible for almost every aspect of his guests' meal from the ordering and sourcing to the execution.
CHEF DOUGLAS RODRIGUES I LIQUID ART HOUSE
Since last year Executive Chef Douglas Rodrigues has been raising the bar at Liquid Art House, Boston’s innovative gallery-restaurant concept balancing a nightly canvas of art and creative cuisine. Before taking over the L.A.H. kitchen, Douglas elevated the fare as Executive Chef at both Poe’s Tip Tap Room and sharing the kitchen lead with Oringer at Clio over the last decade. Prior to that he worked at some of the South Shore’s most prestigious restaurants including Tosca in Hingham and Saporito’s Florence Club Café in Hull.
CHEF STEPHEN COE | SQUARE CAFE
Chef Stephen Coe is currently Executive Chef at Square Cafe in Hingham. Prior to joining Square Cafe, Chef Coe was Executive Chef at Mirbeau at The Pinehills in Plymouth, bringing decades of culinary experience to their resort lineup, and also Executive Chef at Bokx 109 at Hotel Indigo in Newton. He has also led kitchens/operations at numerous renowned eateries including The Martini House in Napa, CA and Topper's at The Wauwinet in Nantucket, along with Alba Restaurant, Tosca, and The Country Club in Brookline. Most recently Chef Coe won World Bacon Champion honors at the 2015 World Food Championships, and was recently highlighted in Travel+Leisure as one of the U.S. top 10 must-do culinary excursions for his exclusive sandbar-dining Oyster fetes.
THE CORK STOP
Decades of passion in the wine importing and restaurant industry in both the New York and Boston markets have led to the Stamos family's The Cork Stop in Andover, MA. Partnering with boutique wineries from around the world practicing sustainability and organic farming producing small batch award-winning wines, their tenure in the hospitality space delivering quality product and exceptional service have consistently led to numerous industry accolades. The Cork Stop strengthens their footprint throughout New England supporting charitable initiatives and through partnerships with leading restaurant groups for wine seminars and educational series along with private dinner and tasting events.