Cooking for a Cause 2016

Location

Royal Sonesta Boston
40 Edwin Land Boulevard
Cambridge, MA
Year: 
2016
Date: 
Friday, June 17th, 2016 6:00 PM - 10:00 PM

Join us for a special evening of food and wine to benefit East End House as we celebrate 140 years and look towards an exciting future.

Gourmet Food

Dante de Magistris

Dante de Magistris
Special Status: 
Culinary Chair

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).

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.”

Jeremy Sewall

Jeremy Sewall

Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since childhood summers spent in Maine with his family, feasting on lobsters, clams and other New England specialties. The water, too, plays a large role in his lineage; fishing has been a Sewall family livelihood for generations. Today, Jeremy sources his fresh lobsters from cousin Mark Sewall, who captains his 38-foot boat out of York Harbor, Maine. Regardless of his original zip code, few embody New England more than Jeremy. Read more »

Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since childhood summers spent in Maine with his family, feasting on lobsters, clams and other New England specialties. The water, too, plays a large role in his lineage; fishing has been a Sewall family livelihood for generations. Today, Jeremy sources his fresh lobsters from cousin Mark Sewall, who captains his 38-foot boat out of York Harbor, Maine. Regardless of his original zip code, few embody New England more than Jeremy.

Ming Cao

Ming Cao

VP of Culinary Operations – Sushi
Executive Head Chef

In 2000, two years after entrepreneurs Jimmy Liang and Peter Tse opened Quincy’s first Japanese restaurant, Fuji Restaurant, sixteen-year-old Ming Cao started at the company washing dished. Going above and beyond his duties, Ming could be found offering his help wherever needed. His modest and hard work started paying off when only six months into working, his close observation of the sushi chefs and their skills piqued his interest, and he was offered an opportunity to become a chef himself. After displaying his potential, his natural skill was honed under the apprenticeship of owner/chef, Jimmy. Ming quickly learned and mastered the basics, and at 21, became head chef at Fuji 1546. Read more »

VP of Culinary Operations – Sushi
Executive Head Chef

In 2000, two years after entrepreneurs Jimmy Liang and Peter Tse opened Quincy’s first Japanese restaurant, Fuji Restaurant, sixteen-year-old Ming Cao started at the company washing dished. Going above and beyond his duties, Ming could be found offering his help wherever needed. His modest and hard work started paying off when only six months into working, his close observation of the sushi chefs and their skills piqued his interest, and he was offered an opportunity to become a chef himself. After displaying his potential, his natural skill was honed under the apprenticeship of owner/chef, Jimmy. Ming quickly learned and mastered the basics, and at 21, became head chef at Fuji 1546.

Tony Maws

Tony Maws

Tony Maws is a non-traditional chef—an “idealist with a kitchen” might be a more appropriate job description. His ideology? That local, seasonal, and sustainably sourced ingredients are intrinsically better, and form the most significant part of what makes great food great. Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Maws has risen to international acclaim as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine’s 2005 “Best New Chefs.” Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge, and The Kirkland Tap & Trotter in Somerville. The food at Craigie is defined by his trademark style of fine dining: French-inspired “refined rusticity.” At Kirkland, Maws serves the comfort food he wants to eat on his day off—centered around a wood-fire grill, and complemented by a killer beer selection. Read more »

Tony Maws is a non-traditional chef—an “idealist with a kitchen” might be a more appropriate job description. His ideology? That local, seasonal, and sustainably sourced ingredients are intrinsically better, and form the most significant part of what makes great food great. Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Maws has risen to international acclaim as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine’s 2005 “Best New Chefs.” Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge, and The Kirkland Tap & Trotter in Somerville. The food at Craigie is defined by his trademark style of fine dining: French-inspired “refined rusticity.” At Kirkland, Maws serves the comfort food he wants to eat on his day off—centered around a wood-fire grill, and complemented by a killer beer selection.

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.

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.

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.

Brian Mercury

Brian Mercury

Peter McCarthy

Peter McCarthy

Peter Quinion

Peter Quinion

Peter Quinion, Executive Chef at Parsnip, began his culinary career in 1983. Since then he’s been refining both his style and his perspective on leadership and training. His vision for the Parsnip kitchen is focused on a reverence for the craft of cooking, fanatical sourcing, and a commitment to developing his team.
Quinion grew up in Reading, 40 minutes west of London in the County of Berkshire. Culinary training in the UK is often done concurrently with gaining real-time experience, so Quinion worked four days a week and spent the 5th day in class atSouth Oxfordshire Technical College.
He spent the first seven years after school working for Trusthouse Forte Hotels before taking his first Sous Chef role at The Cliveden Hotel in Taplow, Maidenhead, a five star Relais & Chateaux property. Read more »

Peter Quinion, Executive Chef at Parsnip, began his culinary career in 1983. Since then he’s been refining both his style and his perspective on leadership and training. His vision for the Parsnip kitchen is focused on a reverence for the craft of cooking, fanatical sourcing, and a commitment to developing his team.
Quinion grew up in Reading, 40 minutes west of London in the County of Berkshire. Culinary training in the UK is often done concurrently with gaining real-time experience, so Quinion worked four days a week and spent the 5th day in class atSouth Oxfordshire Technical College.
He spent the first seven years after school working for Trusthouse Forte Hotels before taking his first Sous Chef role at The Cliveden Hotel in Taplow, Maidenhead, a five star Relais & Chateaux property.

Nick Deutmeyer

Nick Deutmeyer

As Executive Chef of Post 390 in Boston’s Back Bay neighborhood, Nick Deutmeyer, 34, heads the culinary team, maintaining and elevating the level of excellence that has been part of Post 390 since the restaurant’s inception in 2009.

Nick grew up on a dairy farm in Dyersville, Iowa, where he learned the skills and ethics that influence his work at Post 390. After spending time experiencing and researching cuisine in Rome, Italy and rural Austria, he attended culinary school at New England Culinary Institute in Vermont before moving farther south in New England, landing at Himmel Hospitality Group’s Harvest Restaurant, in Cambridge, Massachusetts.

After four years as Lead Line Cook then Sous Chef at Harvest – during which he was given the opportunity to showcase his craft at The James Beard House in New York City – Nick was brought over to the restaurant group’s newest restaurant, Post 390, as part of the opening team. Read more »

As Executive Chef of Post 390 in Boston’s Back Bay neighborhood, Nick Deutmeyer, 34, heads the culinary team, maintaining and elevating the level of excellence that has been part of Post 390 since the restaurant’s inception in 2009.

Nick grew up on a dairy farm in Dyersville, Iowa, where he learned the skills and ethics that influence his work at Post 390. After spending time experiencing and researching cuisine in Rome, Italy and rural Austria, he attended culinary school at New England Culinary Institute in Vermont before moving farther south in New England, landing at Himmel Hospitality Group’s Harvest Restaurant, in Cambridge, Massachusetts.

After four years as Lead Line Cook then Sous Chef at Harvest – during which he was given the opportunity to showcase his craft at The James Beard House in New York City – Nick was brought over to the restaurant group’s newest restaurant, Post 390, as part of the opening team.

Tom Berry

Tom Berry

Mark Romano

Mark Romano

Johnny Sheehan

Johnny Sheehan

Tony Susi

Tony Susi

Louis DiBiccari

Louis DiBiccari

Greg Reeves

Greg Reeves

Miguel Chavez

Miguel Chavez

Tindaro Losurdo

Tindaro Losurdo
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