Cooking for a Cause 2018

Friday, April 20th, 2018 6:00 PM - 10:00 PM
Royal Sonesta Boston
40 Edwin H. Land Boulevard
Cambridge, MA
Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Brian Dandro

Brian Dandro

Executive Chef/Director of Food and Beverage
Royal Sonesta Boston

A Massachusetts native, Chef Brian Dandro embraces using fresh, locally sourced ingredients whenever possible, as well as designing and tailoring menus to best reflect the local seasonal bounty. He has made changes to menus throughout the hotel to utilize the products of several local farms and purveyors to add a taste of New England to the meals produced.

Opting for the school of hard knocks, Dandro turned down his acceptance at Johnson and Wales University to enroll in a three-and-a-half year ACF culinary apprenticeship at the Castle Restaurant in Leicester, Massachusetts. “To me, this was culinary boot camp,” Dandro states. “As a family-owned, classic French restaurant with a scratch kitchen, I not only had to learn how to cook, I had to learn how to work hard and fast if I wanted to stick around.” Read more »

Executive Chef/Director of Food and Beverage
Royal Sonesta Boston

A Massachusetts native, Chef Brian Dandro embraces using fresh, locally sourced ingredients whenever possible, as well as designing and tailoring menus to best reflect the local seasonal bounty. He has made changes to menus throughout the hotel to utilize the products of several local farms and purveyors to add a taste of New England to the meals produced.

Opting for the school of hard knocks, Dandro turned down his acceptance at Johnson and Wales University to enroll in a three-and-a-half year ACF culinary apprenticeship at the Castle Restaurant in Leicester, Massachusetts. “To me, this was culinary boot camp,” Dandro states. “As a family-owned, classic French restaurant with a scratch kitchen, I not only had to learn how to cook, I had to learn how to work hard and fast if I wanted to stick around.”

Culinary Chair
Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Alberto Cabré

Alberto Cabré
Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Ming Cao

Ming Cao
Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Dante de Magistris

Dante de Magistris
Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Will Gilson

Will Gilson

Puritan and Co. Owner and Executive Chef

As Chef/Owner of Puritan and Company, Chef Will Gilson has created his dream of a chef-driven restaurant in Cambridge that focuses on farm-centric, modern takes on New England cuisine.

A graduate of Johnson and Wales, Gilson has honed his skills in some of New England’s most prestigious restaurants, such as Oleana, Garden at the Cellar and under the tutorage of Chef Charles Draghi. He had a successful career with Pop-Up Restaurants around the state while developing the foundation for Puritan & Company. A descendant of the Mayflower, Gilson’s roots run deep in New England where he grew up on his family farm, the Herb Lyceum in Groton, MA. Read more »

Puritan and Co. Owner and Executive Chef

As Chef/Owner of Puritan and Company, Chef Will Gilson has created his dream of a chef-driven restaurant in Cambridge that focuses on farm-centric, modern takes on New England cuisine.

A graduate of Johnson and Wales, Gilson has honed his skills in some of New England’s most prestigious restaurants, such as Oleana, Garden at the Cellar and under the tutorage of Chef Charles Draghi. He had a successful career with Pop-Up Restaurants around the state while developing the foundation for Puritan & Company. A descendant of the Mayflower, Gilson’s roots run deep in New England where he grew up on his family farm, the Herb Lyceum in Groton, MA.

Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Andy Husbands

Andy Husbands

For over 20 years, Andy Husbands has been making an impact on Boston’s culinary scene. Many foodies know him for his success with Tremont 647 and Sister Sorel, two mainstays in the South End before the South End was a restaurant hot spot. Chef Husbands leadership in Boston’s restaurant scene over two decades earned him the Massachusetts Restaurant Association’s Chef of the Year 2014 award. Obsessed with all things grilling and smoking, Chef Husbands is chef/partner of his latest passion project: Boston’s soon to be newest BBQ restaurant, The Smoke Shop (opening in Spring 2016, Kendall Square). Read more »

For over 20 years, Andy Husbands has been making an impact on Boston’s culinary scene. Many foodies know him for his success with Tremont 647 and Sister Sorel, two mainstays in the South End before the South End was a restaurant hot spot. Chef Husbands leadership in Boston’s restaurant scene over two decades earned him the Massachusetts Restaurant Association’s Chef of the Year 2014 award. Obsessed with all things grilling and smoking, Chef Husbands is chef/partner of his latest passion project: Boston’s soon to be newest BBQ restaurant, The Smoke Shop (opening in Spring 2016, Kendall Square).

Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

William Kovel

William Kovel

Chef Kovel opened Catalyst in 2011 with the goal of creating a restaurant that is about what the guest wants, an approach shaped by his experience working for master chefs, a Michelin-star restaurant and a five-star hotel.

Chef Kovel marks his growth as a chef and restaurateur through his time at Jardinière under Chef Traci Des Jardins in San Francisco; running the kitchen as Michael Schlow’s sous chef at Radius in Boston; a stage at Orrery in London; and as Chef de Cuisine of Aujourd-hui at Four Seasons Hotel Boston. The resulting culinary style focuses on a commitment to the freshest local ingredients, an unforgiving level of attention to proper French technique and an hotelier’s approach when it comes to guest satisfaction. Read more »

Chef Kovel opened Catalyst in 2011 with the goal of creating a restaurant that is about what the guest wants, an approach shaped by his experience working for master chefs, a Michelin-star restaurant and a five-star hotel.

Chef Kovel marks his growth as a chef and restaurateur through his time at Jardinière under Chef Traci Des Jardins in San Francisco; running the kitchen as Michael Schlow’s sous chef at Radius in Boston; a stage at Orrery in London; and as Chef de Cuisine of Aujourd-hui at Four Seasons Hotel Boston. The resulting culinary style focuses on a commitment to the freshest local ingredients, an unforgiving level of attention to proper French technique and an hotelier’s approach when it comes to guest satisfaction.

Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Josue Louis

Josue Louis
Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Peter McCarthy

Peter McCarthy
Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Tzurit Or

Tzurit Or

Tzurit Or started Tatte in 2007, baking 20 hours a day in her home kitchen and selling her delicious creations to Boston farmers’ markets. After only one summer, Tatte expanded to its first brick-and-mortar bakery in Brookline, MA.

Tatte’s cookies, cakes, tarts, and pastries owe their unique look and exceptional flavor to carefully sourced raw ingredients, Tzurit’s culinary artistry, and a passionate team of people who love testing, tasting, and talking about baked goods. Tzurit and her staff have a singular vision to enrich people’s lives with their exceptional baking, crafting bold combinations of flavors and textures that are at once vibrant and comforting, daring and familiar. Extreme attention to detail is evident in each Tatte offering. If it’s not one-of-a-kind and delicious, it’s not Tatte. Read more »

Tzurit Or started Tatte in 2007, baking 20 hours a day in her home kitchen and selling her delicious creations to Boston farmers’ markets. After only one summer, Tatte expanded to its first brick-and-mortar bakery in Brookline, MA.

Tatte’s cookies, cakes, tarts, and pastries owe their unique look and exceptional flavor to carefully sourced raw ingredients, Tzurit’s culinary artistry, and a passionate team of people who love testing, tasting, and talking about baked goods. Tzurit and her staff have a singular vision to enrich people’s lives with their exceptional baking, crafting bold combinations of flavors and textures that are at once vibrant and comforting, daring and familiar. Extreme attention to detail is evident in each Tatte offering. If it’s not one-of-a-kind and delicious, it’s not Tatte.

Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Greg Reeves

Greg Reeves
Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Jonathan Schick

Jonathan Schick

Jonathan Schick, Executive Chef at Rail Stop, a Beauport Hospitality Group property at Brighton’s Boston Landing. Schick specializes in contemporary New England cuisine and fresh seafood using the highest quality and local ingredients.

Chef Schick began his culinary career with a degree from Le Cordon Blue in Dover, New Hampshire. During school, Schick held an internship position at Wentworth by the Sea alongside Certified Master Chef® Dan Dumont.

For the next two years, Schick worked at Rendezvous Bay Hotel, Anguilla BWI and Ocean Properties and a season as Banquet Chef at the Bar Harbor Club in Maine. Read more »

Jonathan Schick, Executive Chef at Rail Stop, a Beauport Hospitality Group property at Brighton’s Boston Landing. Schick specializes in contemporary New England cuisine and fresh seafood using the highest quality and local ingredients.

Chef Schick began his culinary career with a degree from Le Cordon Blue in Dover, New Hampshire. During school, Schick held an internship position at Wentworth by the Sea alongside Certified Master Chef® Dan Dumont.

For the next two years, Schick worked at Rendezvous Bay Hotel, Anguilla BWI and Ocean Properties and a season as Banquet Chef at the Bar Harbor Club in Maine.

Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Marc Sheehan

Marc Sheehan
Gourmet Food: Last Updated: Fri, 02/23/2018 - 9:19pm

Martin Su

Martin Su
Creative Drinks: Last Updated: Fri, 02/23/2018 - 9:19pm

Will Isaza

Will Isaza
Beverage Chair
Creative Drinks: Last Updated: Fri, 02/23/2018 - 9:19pm

Charles Coykendall

Charles Coykendall
Creative Drinks: Last Updated: Fri, 02/23/2018 - 9:19pm

Jordan McCusker

Jordan McCusker
Creative Drinks: Last Updated: Fri, 02/23/2018 - 9:19pm

Diego Peña

Diego Peña
Creative Drinks: Last Updated: Fri, 02/23/2018 - 9:19pm

Kayla Quigley

Kayla Quigley
Creative Drinks: Last Updated: Fri, 02/23/2018 - 9:19pm

Tainah Soares

Tainah Soares
Back to Top