Nine Celebrity chefs were selected from around the state to represent New Hampshire Lodging & Restaurant Association's statewide 6th Annual New Hampshire Restaurant Week running March 24-31, 2017.
Restaurant Week NH displays the talent and creative genius of nine Granite State Celebrity Chefs, chosen for their vision and passion in culinary arts and contributions to New Hampshire's culinary community. Celebrity Chefs representing the 6th Annual Restaurant Week New Hampshire are listed below. Meet the chefs at restaurantweeknh.com.
Chef Nimesh Maharjan of Tuscan Kitchen was not born into a family of foodies, nor did he know as a young child that he wanted to become a world-class chef. In fact, his native country of Nepal is far better known as the ultimate mountaineering destination rather than any sort of culinary magnet.
Chef Jonathan Cox of Three Chimneys Inn & ffrost Sawyer Tavern brings creative, traditional and eclectic menus and is diverse in all forms of scratch cookery and charcuterie. Jonathan's passion for culinary gives his food an extra ounce of deliciousness by simply allowing food to be food.
Chef Nicole Barreira of Great NH Restaurants is a fun and feisty part of the Great NH Restaurant team, better known as T-BONES, Cactus Jack's and Copper Door. She is the Corporate Chef for T-BONES & Cactus Jack's and is an intricate part of the marketing team for the company as a whole.
Chef Dan St. Jean of The Common Man is the executive chef, overseeing all kitchen operations, chefs, menu creation and food events for the six Common Man-named locations. Dan began with The Common Man as the Kitchen Manager for the newly opened Lakehouse Grille in Meredith in 2004.
Chef Edward Ceccherini of The Bistro at LaBelle Winery is an executive chef who has been involved with restaurants for over three decades. His seasonally inspired menu at LaBelle features a selection of upscale classic French bistro and American dishes created in large part using locally grown and sourced products.
Chef Matt Provencher of The Foundry is a graduate of the New England Culinary Institute who entered his profession at the age of 16 in a local neighborhood fish market, this small peer into the world of restaurants was enough to captivate and develop his craft. In 2003, Chef Provencher contributed in assisting, developing and serving dinner at the prestigious James Beard House in Manhattan, N.Y.
Chef Adam Parker of Fratello's is an award-winning chef who fosters a simple approach when it comes to food: Passion. He studied at the Culinary Institute of America earning his Bachelor's degree in Culinary Management as well as a Baking and Pastry certification.
Chef Scott Ouellette of O Steaks & Seafood and Canoe is the owner of Magic Foods Restaurant Group: O Steaks & Seafood in Concordand Laconia, Canoe Restaurant & Tavern in Center Harbor and Bedford, The Inn on Main & O Bistro in Wolfeboro and a catering and banquet facility in Moultonborough.
Chef Peter Agostinelli of Bedford Village Inn is an executive chef with over twenty years of culinary experience in more than eight different restaurants. His love of food was founded early on in his grandfather's kitchen here in New England. He claims that his style is grounded in the Italian style with a global infusion of technique and flavor.
For eight days, participating restaurants offer special Restaurant Week New Hampshire menu items with various pricing options, some including a prix fixe, three-course lunch and/or dinner menu.
Any restaurant or lodging facility can participate in Restaurant Week New Hampshire by visiting restaurantweeknh.com or by calling NHLRA at (603) 228-9585.
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