Cooking for a Cause 2017

Location

Royal Sonesta Boston
40 Edwin H. Land Boulevard
Cambridge, MA
Year: 
2017
Date: 
Friday, April 21st, 2017 6:00 PM

Gourmet Food

Peter McCarthy

Peter McCarthy
Special Status: 
Culinary Chair

Ian Andreotta

Ian Andreotta

Alberto Cabré

Alberto Cabré

Ming Cao

Ming Cao

Miguel Chavez

Miguel Chavez

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.”

Dante de Magistris

Dante de Magistris

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.

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).

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.

Tindaro Losurdo

Tindaro Losurdo

Josue Louis

Josue Louis

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.

Brian Mercury

Brian Mercury

Michael Pagliarini

Michael Pagliarini

Greg Reeves

Greg Reeves

Mark Romano

Mark Romano

Jason Santos

Jason Santos

Johnny Sheehan

Johnny Sheehan

Marc Sheehan

Marc Sheehan

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.

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