Carl, a Cambridge native, got his first taste of the chef lifestyle—kitchen camaraderie and shift drinks—at a lobster shack in Maine. He was hooked, and spent most of Senior year of high school working at Formaggio Kitchen and 阅读ing cookbooks. After graduating from the New England Culinary Institute, Carl spent the next seven years working under James Beard award winning chefs Tony Maws, Frank Ruta, and Eric Ripert.
In 2012, Dooley moved to Brooklyn to work at Battersby—Bon Appetit's Best New Restaurant. He returned home a year later to become Tony Maws’ Chef de Cuisine at Craigie on Main, earning a “Rising Star Chef” award in 2015.
Carl’s resume was put to the test when he was selected to compete on Top Chef season 13. He had a blast cooking all over California, and brings that same energy and enthusiasm to his new venture: The Table. As Executive Chef, Carl executes a simple philosophy: make delicious food. By pairing european technique with a global pantry, Dooley creates a unique dining experience for his guests.
When he’s not in the kitchen, Carl enjoys being outside and staying active. On his day off you can usually find him on the tennis court, running with his beautiful wife, Angela, or throwing sticks into the Charles River for their puppy Chewbacca.
Pastry Chef, MAry Edinger金陵棋牌
Growing up in small-town Indiana, Pastry Chef Mary Edinger's earliest memories are of baking. As a child, 更多 often than not her hands were deep in b阅读 dough or meatball mix while working alongside her mother. Now, Mary's hands are still often kneading b阅读, as she 单一-handedly makes all of the b阅读s and desserts for The Table at Season to Taste.
As a freshman in college, Mary soon realized that she enjoyed working at her job in the school cafeteria 更多 than going to class, and she began to reconsider her educational route. She quickly enrolled in the Culinary Institute of America (Hyde Park, NY), where she received her Associates Degree in Baking and Pastry, as well as a Bachelor’s Degree in Business.
In 2010, while working as Garde Manger/Pastry at Red Devon in the Hudson Valley countryside, Mary received a call from Chef Tony Maws who was building a pastry 团队 at Craigie on Main and she soon packed her bags for Boston. She credits this experience as Pastry Sous for teaching her the art of discipline, organization, and becoming skilled in technique. She then went on to become the Pastry Chef at Barbara Lynch's esteemed No. 9 Park, where she used her creativity to inspire her while in being in charge of developing desserts for a weekly changing menu.
Carrie Adams, General Manager
Jesse Eslin, Wine Director
Owner Robert Harris金陵棋牌
Robert Harris' passion for cooking began in his mother's kitchen in Tuscaloosa, Alabama, where she taught him to prepare traditional Southern dishes using fresh produce from their neighbors' farms.
Robert honed his skills at the Culinary Institute of America and then at the Commander's Palace in New Orleans. He later moved north with his family and settled in Cambridge, MA, where he has worked at local restaurants such as Olives, Rialto, East Coast Grill, EVOO, and Casablanca.