Foodservice Equipment & Supplies

JUN 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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JUNE 2019 FOODSERVICE EQUIPMENT & SUPPLIES 61 John daSilva, chef/ owner, Chickadee. After graduating from the New England Culinary Institute, daSilva trained in kitchens including The Boarding House on Nantucket Island and Barbara Lynch's flagship No. 9 Park before open- ing Spoke Wine Bar. He started on the Chickadee project in 2016. Evan Fuller, vice president and food and beverage direc- tor, creative and mar- keting, Jamestown L.P. Fuller joined this firm in 2010. Previously, he held management positions at The Ritz-Carlton, Atlanta. Ted Kilpatrick, bever- age director/owner, Chickadee. Before opening Chickadee, Kilpatrick worked in Boston at Radius, Sel de la Terre, L'Espalier and Barbara Lynch's flagship No. 9 Park. He opened o ya – NYC, Covina and Roof at Park South, all in New York City. Charlotte Nakhoul, NCIDQ, IIDA, interior designer, IA Interior Architects. Nakhoul joined the firm in 2014. Jessica Odenwaelder, project design special- ist, Boston Showcase Co. Odenwaelder joined the firm in 2008. After work- ing her way up from project coordinator to director of projects, she transitioned into her current position. Recent projects include A&B Burgers in Boston, Colette in Cambridge, Mass., and Fox & the Knife in Boston. Gary Strickland, vice president of engineer- ing, Boston Showcase Company. Strickland joined the firm in 1988 and, after working for a dierent firm in the south for six years, returned to Boston Showcase in 2004. Other projects include 10 Davio's Steakhouses and restaurants in hotel properties such as Boston's Envoy Hotel and Marriott's AC Hotels properties. Matt Starr, vice president, business development, Boston Showcase Company. Starr began work- ing at BSC, which is owned by his family, as a child and joined full time in 2011. Two recent projects include Fox & the Knife and Alcove, both in Boston. Owners: John daSilva, executive chef; Ted Kilpatrick, beverage director Developer/building owner: James- town, L.P., headquartered in Atlanta; Evan Fuller, vice president and food and beverage director, creative and marketing, New York City Chef de cuisine: Stef Bui Assistant general manager: Bianca Yeager Guest relations manager: Danielle Almeida Architect: IA Interior Architects, Boston Interior design: IA Interior Archi- tects, Boston; Charlotte Nakhoul, NCIDQ, IIDA, interior designer Foodservice consultants: Boston Showcase Company, Newton, Mass.; Gary Strickland, vice president of en- gineering; and Jessica Odenwaelder, project design specialist Equipment dealer: Boston Showcase Company, Newton, Mass.; Matt Starr, vice president, business development; Rick Nielsen, BSC director of operations and in-house manager of installation Food equipment installation: Food Equipment Installations Inc., Whit- man, Mass.; Mark and Chris Barry, owners, in conjunction with Boston Showcase Company Construction: Trinity Building + Construction Management Co., Boston; Frank Gazzola, senior project manager Key Players Customers' response to Chickadee in its rst year has exceeded expecta- tions set by daSilva, Fitzpatrick and Fuller. Similar to many restaurant owners, they must retain qualied staff to maintain the restaurant's quality of food and service. One means of accomplishing this is the 2 percent kitchen administration fee instated to bridge the wage gap between the staff in the front of the house and back of the house. During its rst year, the combination of a dedicated staff, equipment that lends itself to a creative menu, attentive service and intriguing decor make the state bird a perfect mascot for Chickadee FE&S.

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