East Stage

1:15 - 1:45 | Charlie Foster, Executive Chef , Wood’s Hill Table

2:00 - 2:30 | Nicholas Calias, CEC, CCA, WCEC, Director of Food & Beverage, The Colonnade Hotel

2:45 - 3:15 | Rich Garcia, Senior VP of Food &Beverage, Remington Hotels

3:30 - 4:00 | Avi Shemtov, Owner, The Chubby Chickpea, TAPPED Truck

4:15 - 4:45 | Chef Danny G, Owner, Eva’s Pastries Inc.

West Stage

12:30 - 1:00 | Chris Titus, Executive Chef, Tambo 22

2:45 - 3:15 | Brian Poe, Chef / Owner, The Tip Tap Room

4:15 - 4:45 | Rico DiFronzo, CEC, CCA, WCMC, AAC, Executive Chef, Union Oyster House

Rich Garcia

Swordfish Steak Frites + Red Snapper Ceviche 

Nationally Recognized Chef Richard Garcia continues to expand his global palate with his  travels.  Known for his innovative interpretations of classic seafood with American influence, Chef Garcia's success is fueled by an impressive 25-year culinary background landing numerous awards and international media attention. Using only the high-quality ingredients and creating a culture of world-class service in a welcoming environment, Chef Garcia's food and dining experiences embody classic cuisine at its core but continuously featuring innovative dishes that use the finest ingredients from the world’s top purveyors. Born in Guatemala and raised in the United States, Chef Garcia brings a sense of adventure to his culinary creations influenced by his unique background and training. Before embarking on his career in the kitchen, Garcia spent his early years in the United States Military serving honorably and earning numerous awards and medals for his participation in the Global War on Terror & Operation Enduring Freedom campaigns. It was after his honorable  discharge that Garcia began working at local restaurants. After six years in the military , Garcia realized that he felt the same exhilaration in the kitchen as he did in the field, shaping his decision to pursue a full-time culinary career as a chef. Chef Garcia's success and notoriety continued to build. Since opening the late Tastings Wine Bar & Bistro , Chef Garcia has been named “Rising Star Chef"  by Starchefs.com. He was awarded the title of “Top 40 Under 40 Food Service Professionals” by The Shelby Report (2015) and has had the distinct honor of hosting the prestigious James Beard House dinners (2009, 2010, 2011 and 2012, 2013, 2014 & 2017). Chef Garcia has also participated in some of the culinary world’s most prestigious events, including Nantucket Food & Wine Festival, Mohegan Sun Wine Fest & The Boston Wine Festival. In addition to these top accolades, Chef Richard Garcia has had extensive broadcast experience, appearing on PBS  “Neighborhood Kitchens,” where he walked us through his passion for sustainable seafood. Chef Garcia Can also be seen on numerous youtube.com and other social media channels where Garcia shares his love of the kitchen. 

Chris Titus

Peruvian Fluke Ceviche

When Chef Chris was 19 he moved to Kauai HI to work on a small taro farm outside Lihue. It was here that he first began to develop his love for food, farming, and the connection people make with each other through food and community. This interest led him on a journey to make friends, second families, and experience culinary revelations in many countries throughout the world. After working in numerous restaurants in eastern MA, Chris landed at Taranta Ristorante as the General Manager and Cooking Class Instructor. In 2013 he joined the non-profit Future Chefs as the Social Enterprise Manager and spent 4 years developing and delivering programming to Boston based urban youth. Most recently, Chris joined the former Taranta team and Chef Jose Duarte in opening Tambo 22, a Peruvian-inspired restaurant, in Chelsea MA. Chris has taken the opportunity recently to travel in Peru, working in restaurants in Lima and exploring the Ancash area of the Andes.

Charles Withers

Italian Fisherman's Pasta

Chef Charles Withers, chef/owner of C Salt, Falmouth, MA, brings a unique perspective to the kitchen, cooking the way he lives; locally grown, inspired by international flavors and by extraordinary culinary experiences in several Michelin-starred kitchens around the world. Born in London, Charles traveled extensively with his family, living in London, Singapore, Europe, Mauritius and the USA. This young chef’s culinary resume is astonishing – earning a Bib Gourmand at 25 years old, training in Michelin starred restaurants such as Maaemo, Petit Pois Bistro, Rich Table, Atelier Crenn, Frenchie (Paris and London), Septime, Orasay and more. Charles actually had his culinary start in Boston and Cambridge working the lines at Select Oyster Bar, Alden & Harlow and Waypoint. 

Brian Poe

Tuna Tartare with Pickled Ginger + Wasabi Sorbet

Chef Brian Poe is a seasoned and skilled chef who has continually pushed himself and his food to the max for the past two decades. Originally from a small town in Georgia, Poe began his cooking career during the 1996 Olympic Games in Atlanta. From there, he made his move out west to Arizona and began to hone his skills at the Pinon Grill, located in the Millennium Scottsdale Resort. Then he returned east and received three- and four-star reviews from DiNora, Zagat, and local newspapers and magazines for his tantalizing menu at Siro's in Saratoga Springs, New York. In 2003, Poe moved to Boston, where he presided as the Executive Chef and Director of Food and Beverage for the renowned Seasons Restaurant at the Millennium Bostonian Hotel. It was there that Poe proved that he had what it took to be a premier Boston chef, as his predecessors at Seasons included local icons Jasper White and Lydia Shire. Anyone who knows Poe knows he loves to travel. Over the years he has passed through thirty-eight states and 14 countries. He has hit every wine region in both North and South America (with the exception of Washington) and he explores the food scene everywhere he goes, from farms and production lines to family barbecues. He spent much of his traveling in Chile, Peru, Brazil, Argentina, Mexico, Dominican Republic and Bolivia. In February 2009, Chef Poe partnered with The Rattlesnake to create Poe's Kitchen at The Rattlesnake. The menu intertwines Mexican cuisine with flavors from the Southwest and South America. In June of 2012, Chef Poe opened the Tip Tap Room on Beacon Hill at 138 Cambridge St. Here is where he calls home and where he has complete and total freedom to experiment with "Fun Dining" - high end cuisine prepared affordably and in a fun casual environment. With 36 draft lines, over one hundred bottled beers and a wall of whiskeys- Poe pairs the traditional New England steak tip with fine seasonal ingredients and specializes in preparing any and all kinds of tips, including exotic meats like kangaroo, yak, elk, ostrich and antelope. In January of 2015 Chef Poe partnered with Bukowski Tavern in Cambridge to showcase his love of beer & "composed" burgers. Here wild game burgers pair with an award winning beer program. In June of 2015 Chef Poe revisited his love of spicy cuisine at his South End restaurant Cluckit! with Piri Piri cuisine and an extensive beer list at 782 Tremont St Boston.

Charles Draghi

Furlong Bisque

Charles is the Executive Chef of the very popular waterfront restaurant, Alcove. Alcove features seasonal, coastal Massachusetts cuisine, in a lively, seaside environment. Prior to Alcove, Charles was the Chef and owner of the award-winning contemporary Italian restaurant, erbaluce. He first came to culinary attention as the Executive Chef of the highly-acclaimed and popular Marcuccio’s Restaurant in Boston’s North End. Through his over thirty year career, Charles has cooked in some of the city’s most iconic restaurants including, L’espalier, Ambrosia, Icarus, and Marais.

Avi Shemtov

"Tahdig" - Persian Rice Dish

Israeli-American Chef Avi Shemtov opened The Chubby Chickpea as a quick serve Israeli street food concept in 2010 in the Boston, MA suburbs. Credited with being part of the movement to popularize Israeli cuisine globally, Avi launched The Chubby Chickpea Food Truck less than two years later to critical acclaim. The Chubby Chickpea continues to operate multiple food trucks and catering outlets in the Boston area. In 2017 Shemtov formed ‘The Shemtov Group’ the umbrella under which, in addition to The Chubby Chickpea, he would open TAPPED Beer Truck (2017) Simcha (2019),a La Esh (2020) and Hummus v’ Hummus (2022). Chef Avi serves as Executive Chef of Simcha, which he opened in 2019 in his hometown of Sharon, MA. Focused on a New England influenced modern Israeli menu, Simcha was named one of Boston’s 15 best new restaurants by both BOSTON Magazine, and The Boston Globe. Simcha was also named ‘Best Restaurant South’ in 2020 and 2022 by Boston Magazine’s Best of Boston awards and number 7 in Boston Magazine’s ‘50 best restaurants’ list. Avi has appeared on multiple radio and television outlets, most notably PBS’ Simply Ming with Chef Ming Tsai and Phantom Gourmet. In 2020 Avi and his team were invited to cook at the famed James Beard House. In 2015 he released ‘The Single Guy Cookbook’, which Amazon called Cookbook of the month in August 2015, and in 2021 he released his second cookbook, ‘Simcha’.

Charlie Foster

Surf Clam Crudo - Flavors of Chowder

Charlie’s love affair with food began in Spain, working as a personal chef for the Guinness family. Learning to make authentic Spanish ‘tortilla’ from a woman 60 years his senior, and building a relationship with a local farmer who delivered vegetables so fresh they were still warm from the sun, Charlie learned early to focus on where the food he serves is coming from, who is preparing it, and knowing the story of each ingredient he uses. Upon his return from Spain to Boston he was immediately hired by Chef Ken Oringer to help open the chef’s new tapas restaurant, Toro. Within a year Charlie was promoted to chef de partie in Oringer’s flagship Boston restaurant, Clio, where he worked alongside a gifted chef who has had a major influence on his culinary style. Seeking to further refine his technique, he traveled to Europe for several months to work at Frantzen/Lindeberg in Stockholm, Sweden and In de Wulf in Dranouter, Belgium. Charlie then found himself at Daniel Boulud’s DBGB, quickly rising to the position of Executive Chef. While there, Charlie focused on the importance of merging French technique with impeccable sourcing, perfectly preparing him for the challenges of opening Woods Hill Table in Concord, Massachusetts. Now, having access to the bounties of the Farm at Woods Hill and innumerable local farmers in the area, Charlie is committed to sharing with diners the joy that comes from eating the best ingredients, served at the peak of their season, prepared with expertise.

Nicholas Calias

Seared Sea Scallops, Street Corn Relish, Ancho Gastrique, Maduros, Cilantro

With over 27 years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Nicholas Calias has led the culinary operation at The Colonnade Hotel and Brasserie Jo for over 15 years. Chef Calias was awarded 2013 Chef of the Year from The Epicurean Club of Boston & American Culinary Federation.  Nicholas received his Certification through the American Culinary Federation as a Certified Executive Chef in 2008 & Certified Culinary Administrator in 2014. Nicholas sits on three culinary boards supporting students from high school to college, he is very involved with raising money for scholarships for students, and he participates in judging for the National Pro Start, the Massachusetts Pro Start as well as the NH Skills competition. Nicholas is an active member of The ACF, Nicholas also and is active in Share our Strength as well as many green initiatives at Brasserie JO which is the highest scoring green certified restaurant in Mass. Chef Calias also sits on the Board of Directors for The MRA Education Federation as well as being on The Board of Trustees for Le Cordon Bleu College. Previously, Nicholas was an Executive Chef of the Westin Stamford Hotel with Merritt Hospitality, where he also was a member of the Corporate Task Force team that facilitated property acquisitions to the company portfolio. Nicholas has also been an Executive Chef with Starwood, where in addition to his daily responsibilities; he was a member of the Starwood Regional Chef’s Task Force. Nicholas had his initial role as an Executive Chef at The Beach House Restaurant in Hampton, New Hampshire.

Rico DiFronzo

Mussels Basque Style

Chef DiFronzo is the Executive Chef of The Union Oyster House in Boston, a landmark restaurant that opened its doors in 1826 and is America’s oldest continuously operating restaurant. He also serves as the Club’s Financial Secretary and is a past president. In addition, he is currently an instructor at Boston University School of Hospitably Management and is the Chair of the American Academy of Chefs.

Chris Basile

Pan-fried local Haddock with a Tomatillo Salsa

With a booming laugh and a beaming smile – Chris can be found on the Boston Fish Pier every day.

His passion for cooking and fish started as a young man, Chris sold boxes of fish to tourists in Scituate, where two of his brothers were commercial fishermen. In 1978, he and his brothers bought a small store in Waltham, a store Basile describes as an “old mom-and-pop type grocery store.” Then when a building in Maynard came up for sale in 1981, Basile and his brothers bought it, renovated it and started Quarterdeck Seafoods, selling fish and takeout dinners.  They expanded the dining room and kitchen three times, going from takeout to a full-service restaurant.

“If you can cook fish you can cook anything,” he said.

In 1999 Chris started SeaWitch Inc. and after selling his Maynard seafood retail location in 2019, he moved over to SeaWitch full time.  “What is better than getting to share my love of fish and my knowledge of the restaurant industry?” Chris said, “I should have done this years ago!”