MONTAUK YACHT CLUB RESORT
Jared Potter, Executive Chef

Culinary Background:
Earlier in his career, Chef Potter held positions of increasing responsibility within food and beverage for Hilton Hotels and at various restaurants in Virginia and Daytona Beach Florida. He has received numerous awards and honors, including being named the NBC Dream Wedding Chef for 2006/2007, and participating in the Richmond March of Dimes “Dish of the Year for 2005.” As well, he served as part of the culinary team for the Royal Visit of HM Queen Elizabeth II on the occasion of the 400th Anniversary of the Jamestown settlement -- also a guest was President George W. Bush.

Chef Potter began his culinary career at the young age of 14, and worked his way up the culinary industry with hard work and dedication, training under award-winning, Culinary Institute of America graduate, Chef Anthony Frank. Chef Potter is a self-taught ice carving specialist, as well as a world-class garde manger technician. Chef Potter is noted for putting his contemporary twist on classic dishes.

BES' DAM SOUP
Ed Covino, President

Culinary Background:
25 years in the Restaurant/ Hospitality Industry, beginning as a Prep Cook at 16 years old. Earned an A.S. Culinary Degree from Johnson & Wales University, then cooked over the years with various restaurants and hotels, including the Hyatt Regency in Cambridge, MA and the exclusive Prince of Wales Dining Room at The Hotel Del Coronado, in San Diego, CA.

What makes your chowder the Best?
Our Cajun Crab Corn Chowder is the Bes’Dam Soup because it’s packed with flavor, spices and seafood- built to knock your socks off!

If you could cook for any one celebrity;
alive or dead, who would it be?
If I could cook for any one celebrity alive or dead, it would be Robin Williams. That’d be one crazy guy to hang out with for a while!

BLOUNT CLAM SHACK
Jeff Wirtz, Corporate Executive Chef

Culinary Background:
When and where did your career in food begin? Like most chefs I began as a dishwasher and worked my way up.  Went to school at Johnson & Wales University in Providence.  BA in Culinary Arts in '98 and MAT Teacher Education in '00

What makes your chowder the Best?
Its a real New England Clam Bake in a bowl.  Loaded with clams, potatoes, corn and chourico.  Of course, it also has Blount Seafoods Sea Clam Concentrate as well.

If you could cook for any one celebrity;
alive or dead, who would it be?
Jerry Garcia, I enjoy his music and anyone who eats 6 Chili Dogs for breakfast is alright with me.

NANTUCKET CHOWDER CO.
SEAGRILLE RESTAURANT
E.J Harvey, Chef/ Owner

Culinary Background:
I have been the Chef for 16 years. I started my Culinary Career at Christies of Newport back in 1972-1973. Then I attended the Culinary Institute and graduated in 1975. I worked for Rockresorts in Jackson Hole Wyoming, Caneel Bay U.S.V.I, and the Wood Stock Inn. I came to Nantucket in 1982 and was the Executive Chef of the Jared Coffin House, opened my own restaurant on Nantucket E.J. Harvey’s Island Restaurant and then in 1991 opened the Seagrille.

What makes your chowder the Best?
I believe what makes my Chowder the best is the Clams (Quahogs)

If you could cook for any one celebrity;
alive or dead, who would it be?
As far as cooking for celebrities, I cook for celebrities often enough and they are O.K, but if I could cook for someone who has past it would be for my Dad. He was my Mentor for getting me into the food business and I would like for him to see how much I have learned.

BOBETTE'S TAKE OUT
Bobette Moore, Chef / Owner
Gary Caulfield, Owner/ Manager

Culinary Background:
Began as a server and became experts in Soups and Chowder.

What makes your chowder the Best?
It’s all about the Broth

If you could cook for any one celebrity;
alive or dead, who would it be?
Muhammad Ali because George Foreman already has a grill.

THE SMOKEHOUSE CAFE
Chris Ferris, Executive Chef

Culinary Background:
My career began working at a private club in Newport at age 12. I graduated from Rogers High School Culinary program, then Johnson and Wales and I have taken other class in food service Management.

What makes your chowder the Best?
Could not tell your guess is as good as mine?

If you could cook for any one celebrity;
alive or dead, who would it be?  
I would love to go on tour with Aerosmith as their Chef. Just because it would be a hell of a lot of fun. Something for my memoirs, and I love their music.

STELLA BLUES
Brian Aspesi, Chef/Owner

Culinary Background:
Started at 14 years old in Rockport MA. at Ellen’s Harborside. Then went to the University of Southern New Hampshire for Culinary Arts.

What makes your chowder the Best?
Lot’s of T.L.C.

If you could cook for any one celebrity;
alive or dead, who would it be?  
Jerry Garcia because of his love for Music, Art, And Wine.

LISA'S CUCINA
Lisa Natale, Chef/Owner

Culinary Background:
I moved from Mom’s Kitchen to my Own

What makes your chowder the Best?
ME!

If you could cook for any one celebrity;
alive or dead, who would it be?  
Frank Sinatra

SKIPPER RESTAURANT & CHOWDER HOUSE
Caio Barrosa, Chef

Culinary Background:
Working in Cape Cod Restaurants with some very talented chefs.

What makes your chowder the Best?
We only use the freshest and finest ingredients and lots of experience.

If you could cook for any one celebrity;
alive or dead, who would it be?  
Bobby Flay, lets see who can make the best chowder.

22 BOWEN'S WINE BAR & GRILLE
Kathryn T. McCoart, Chef

Culinary Background:
My culinary background is learning from experience.  My grandmother and mother design wedding cakes so I was always around interesting and colorful food.  I always had a unique taste for different foods.  As far as how I came about cooking in a kitchen is when I was waitressing I made a bet with a chef that I could cook better then his cooks….. and I won the bet and got the job.

What makes your chowder the Best?
It’s made with love… love to win.

If you could cook for any one celebrity;
alive or dead, who would it be?  
Julia childs, she would be honest about her likes and dislikes and I’m sure I would leave with more knowledge than I arrived with.

WINDWARD RESTAURANT AT THE HYATT
Marty Quinn, Executive Chef

Culinary Background:
I started long ago, like when Star Wars began as a prep cook in a small pizza place in Hauppauge, NY then went to vocational school for culinary during my last two years of high school. After that I moved to Rhode Island to attend Johnson and Wales while working two full time jobs, one in an American Chinese establishment called the Great House and at the Red Coach Grill. Upon graduation I came to Newport and worked at Shamrock Cliff timeshare (now known as Oceancliff). Not realizing the seasonality of Newport I moved my family here and weeks later was laid off. Like the odd couple, not knowing where to go, I applied to Newport Hospital and worked under the direction of Chef Divino Osmeana. While working at Newport Hospital, I also worked as a baker, making breads at night for a steam heat bakery which became Narragansett Bakery, at the same time running a small catering business with my beautiful wife Pat. When an opportunity arose to become part of an outstanding culinary team at the Doubletree Hotel Newport I jumped at the chance and have worked for the past decade honing my skills and reputation to the point of becoming the Executive Chef for the property now known as the Hyatt Regency Newport Hotel & Spa. I have recognized the biggest attribute in my success is the drive to never settle for anything less than perfection, and to value your co-workers talents and dedication. All of us in the culinary field are driven by a passion to create a memorable dining experience; this is what puts a smile on our face. Come see us soon, we are the hidden jewel of Newport!

What makes your chowder the Best?
When you make chowder for over 40,000 guests a year you tend to become very competent at it., one word Creamy.

If you could cook for any one celebrity;
alive or dead, who would it be?  
Let, cartoonist from New York (Pond and Let). She always appreciated everything done for her.

THE PIER RESTAURANT AND PUB
Howard Snitzer, Executive Chef

Culinary Background:
I graduated from the Culinary Institute of America, Hyde Park, NY in 1978.  I spent some time apprenticing in Europe then worked in Aspen, Pompano Beach, Miami, Chicago, San Antonio, Philadelphia, Atlanta, Norfolk and Providence, (I've been around).  I was given my first opportunity to cook at 17, in Aspen. 

What makes your chowder the Best?
I use a little fennel for a richly aromatic flavor and pepper cure bacon for a little spice.  I serve my chowder with "soup nuts" to set it apart from the every day oyster cracker and make it a little less thick than most local chowders seem to be.

If you could cook for any one celebrity;
alive or dead, who would it be?  
Everyone I cook for is a celebrity in my opinion.

HARMON'S CLAM CAKES
Steve Liautaud, Owner & "Stewart"

Culinary Background:
After tasting a Harmon’s Clam cake while vacationing in Maine and it was love at first bite. Steve sold his restaurant chain, bought Harmon’s Clam Cakes and moved to Kennebunkport Maine to continue the 85 year old family recipe. Steve and the Harmon’s family bring this New England delicacy to Newport for your enjoyment. Be sure to try one!!!