Drawn to a culinary career by what he calls "the importance of the table", Brodsky's cherished childhood memories are centered on the dining experience: family, friendship and food, woven together to form a fabric that is comfortable, enjoyable, timeless. Because of the vision he has formed through his experiences, he considers twenty-eight Atlantic to be the perfect backdrop to his food. The balance of providing exceptional interpersonal service and outstanding cuisine in a comfortable atmosphere is the backbone of Brodsky's vision of memorable hospitality. He wants you to crave the atmosphere of his dining room as much as you relish his Trio of Tartares.

Considering his list of impressive accolades, including presiding over his first executive chef position at the age of 23, being recognized as one of the top Hotel Chefs of America by the James Beard Foundation, having brought a Zagat guide Top Rating, and a Mobil Four Star and AAA Four Diamond rating to twenty-eight Atlantic, Brodsky is refreshingly approachable and well grounded. As the leader of the Food & Beverage Department, he is devoted to making his kitchens and dining rooms great places in which to work. his team enjoys a fun and exciting working environment - due in equal parts to the high caliber of the cuisine produced as well as the atmosphere the chef promotes.

“Great, but can you cook a burger?” -Paul Fireman

That is a quote from the first meeting between former Reebok CEO and owner of Willowbend Country Club, Paul Fireman and Chef Paul Cunningham. Since then Willowbend has become one of the premier country clubs in the Northeast. As executive chef, Paul oversees a gourmet restaurant open to club members and the public as well as banquet events for up to 300 guests.

Born in Stamford Connecticut and classically trained at the Culinary Institute of America, Paul started his career in New York City La Côte Basque. He moved on to the Hotel Plaza Athenée before spending several years as sous chef at Le Cirque under Chef Daniel Boulud. He honed his skills with Italian food at Bice Ristorante in New York and Washington, DC.

Paul was a finalist in the highly competitive Bocuse D’Or competition in 1990 which was held in Chicago. His cooking style has evolved through extensive travel through Italy and France and by adapting those traditional methods and techniques to the local ingredients of Cape Cod.

Paul resides in Cotuit with wife Kathy and their three children. Together, they own and operate The Mills Restaurant in Marstons Mills. When not working Paul enjoys fishing, sailing, hiking and maintaining his Black belt level in Kung Fu.

 

Nitzi Rabin
CHILLINGSWORTH | Brewster

Gabriel Frasca’s first passion was journalism, but a semester off from college changed his professional plans. In 1994, he landed a position under Gordon Hamersley at Hamersley’s Bistro. Exposed to the world of fine-dining and French cooking, Frasca put writing on the back burner. Now with over a decade of experience in some of the finest kitchens in Boston, New York and Europe, Frasca has assimilated disparate philosophies and techniques into his own approach to cooking. For the past 2½ years, he has impressed Boston diners at Spire, offering inventive, ingredients-driven cuisine with influences from France, Spain, Portugal and Italy. Looking back on some of his mentors, Frasca comments, “Gordon Hamersley taught me to want it. Gordon Becker taught me to love it. Paul O’Connell taught me about the business. Martin Berasetegui taught me about the beauty. And Michael Schlow taught me about the perfection of it.” Now Frasca is off to his next challenge – with chef and partner Amanda Lydon. Together they will be co-Executive Chefs of Straight Wharf Restaurant in Nantucket, breathing new life into the seasonal New England cuisine featured at this popular summertime restaurant.
(StarChefs.com)

As Executive Chef of Chatham Bars Inn, Anthony Cole brings to the position some of the finest formal training available, experience in the kitchens of highly-acclaimed chefs, and the insights of a twelve-year career with Ritz-Carlton Hotel Company, most recently as Executive Chef for the Ritz-Carlton St. Louis. Now at Chatham Bars Inn, he gathers his multiple talents to design bold, ingredient-driven menus for the resort’s four on-site venues, the Main Dining Room, the Tavern, the Beach House Grill and the Chef’s Table and Wine Cellar. He also oversees all day-to-day dining operations, including the creation of seasonal menus and daily specials, room service orders and banquet functions.

Jackson Cannon has always lived to exacting standards. Son and brother of renowned award- winning journalists Lou and Carl Cannon, Jackson grew up immersed in a world of travel, politics and literature. As the longest tenured reporter assigned to cover Ronald Regan, the senior Cannon kept his family on the move, from Southern California to Sacramento to the nation’s capital.

In his twenties Jackson dedicated himself to a career in music, traveling the world in support of such dynamic acts as Eddie Kirkland, Gatemouth Brown, Dennis Brennan and The Tarbox Ramblers. A stint booking music acts at the Lizard Lounge in Cambridge, Massachusetts provided the fortuitous introduction to the craft of bartending and Cannon seized the stage. Settling in Boston, Jackson transitioned out of music and found mixology to be the perfect profession for his diverse interests. One part performer, one part philosopher, and a healthy splash of cocktail historian, Cannon has since single-handedly elevated the craft of bartending in Boston.

Together with three esteemed colleagues, Cannon formed the Jack Rose Society.  Dedicated to preserving the legacy of the art of the American cocktail, the Society’s mission is to right the wrongs of misunderstood classic cocktails. As opening Bar Manager at Eastern Standard his cocktail program, offering more than 60 classic and new creations, has received national attention. USA Today named Eastern Standard one of the country’s Top 10 Hotel Bars and Boston magazine awarded it “Best Restaurant Bar” in 2006 and Esquire magazine included it in it’s 2008 list of “Best Bars in America.”

The wanderlust of youth has been channeled into the passion of a true craftsman, leading Jackson to travel in furthering his first-hand knowledge to Turin, Italy in the study of vermouth, London, to explore the world of Plymouth Gin and Fe Camp, France in search of the monks of Benedictine. When he’s not traveling, Jackson can be found behind the bar at Eastern Standard, molding the next generation of bartenders and inspiring the next devotee to the rich tradition of hand-crafted cocktails.  

John Gertsen, Bar Manager, Drink
Regarded as one of Boston’s most talented bartenders, Drink Bar Manager John Gertsen is also recognized locally and nationally as an expert on the history of cocktails. For several years he served as an integral part of the No.9 Park bar program before collaborating with Chef Lynch on the opening of Drink. John worked closely with Chef Lynch and the design team on all aspects of Drink from the sourcing of glassware and ice to the design of the bar and the training of the talented team of Drink bartenders.

John joined No.9 Park in 2002 and found not only a setting to develop professionally, but a mentor in Chef Lynch. Working with fellow bartenders he created a bar program at No.9 Park which gained a loyal following, drawing inspiration from the gay nineties; a time when bartenders were showmen and the classic cocktails were invented. John’s fastidious research, eager collaboration with the chefs and his fellow bartenders, and a reverence for the cocktails of the past are the hallmarks of his approach to creating a bar program.

Prior to No.9 Park, John worked at several restaurants in Boston, eventually settling at Salamander under Chef Stan Frankenthaler. During his five-year stint John was able to explore his love for the industry by serving in a variety of positions including maitre d’, bartender, and front of house coordinator.

An avid cocktail historian, John and his cocktails have been profiled in several publications including Boston Magazine, Stuff@Night, Improper Bostonian, Esquire, The San Francisco Chronicle, Playboy, and Food & Wine. In July 2008 John traveled to New Orleans for the Pernod Ricard-sponsored Cocktail Spirit Awards. A finalist and the sole representative of Boston, John was joined by top bartenders from cities around the world including Manhattan, San Francisco, Melbourne, and London. Also in 2008, Boston Magazine named John “Best Bartender” in its annual “Best of Boston” issue.

As the Bar Manager of Drink, John works with Chef Barbara Lynch and Wine Director Cat Silirie and is responsible for all elements of the spirits and cocktail program including product sourcing and staff training. Additionally, he continues to oversee The No.9 Park bar program and teach classes at Stir. Closely collaborating with the bar teams at Drink and No.9 Park, John continues to cultivate forward-thinking bar programs that maintain an emphasis on the history of the cocktail and preservation of traditions.

MEET our Chef at the Grand Finale

 

Louis Hubbell
Polcari's Restaurants and Regina Pizzeria | Boston

Phillip Louis Hubbell III (better known as Louis) became the Corporate Executive Chef of Boston Restaurant Associates in 1993. Chef Hubbell develops, implements and critiques all recipes and dishes served at Polcari’s Restaurants and Regina Pizzeria. Prior to 1993 Chef Hubbell worked as Executive Chef at Dominicks Restaurant in West Hollywood California where he had complete creative control of their theme menu and recipes from inception. Chef Hubbell had his formal apprenticeship at La Provence Restaurant in LaCombe, Louisiana.

Additional Notes: Chef Hubbell has also worked at various properties such as:
Sagebrush Cantina in Calabassas, California
Bahama Bobs in Dallas, Texas
Ice House Restaurant in Dallas, Texas

Interesting Facts: Chef Hubbell was the Chef for Stephen Spielberg’s Private Bachelor Party, the Chef for the MTV Music Awards After Party and received the Silver Medal in the New Orleans Food Show in 1986.

Current Advisory Boards: Chef Hubbell sits on the Program Advisory Board for Le Cordon Bleu College of Culinary Arts and the Operator Advisory Board for Land O Lakes Cheese.