An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking.  She started as garde-manger cook at Boston's renowned Biba restaurant, worked for a year assisting the owner/head-baker of Bentonwood Bakery in Newton, and in 1995 was hired as Pastry Chef at Rialto restaurant in Cambridge.

Joanne moved to New York City in 1997 to work in the cake department of the critically acclaimed Payard Patisserie and Bistro. Returning to Boston a year later with dreams of opening up her own pastry shop, she brought her French and American training to Mistral where she was the Pastry Chef until summer of 2000.

In 2000, she opened Flour, a bakery and café, in Boston's South End.  Flour features breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads. In 2007 she opened a second branch of Flour in the Fort Point Channel area. Flour has been featured in Gourmet, Food & Wine, Bon Appetit, the New York Times, Conde Nast Traveler, Lucky Magazine, Inc. Magazine, and Boston Magazine and has received numerous Best of Boston awards.  Flour was also featured on Throwdown with Bobby Flay on the Food Network in which Joanne's sticky buns won over Chef Flay's.

Joanne's energetic commitment to excellence extends beyond the kitchen. She writes pastry articles and reviews cookbooks for Fine Cooking magazine. She teaches classes and advises pastry cooks both within the bakery and at area cooking schools. She opened a Chinese eatery called Myers + Chang with her husband Christopher Myers in the South End neighborhood in the fall of 2007.  An avid runner, she has competed in every Boston Marathon from 1991 - 2006. She is currently in the process of writing a pastry cookbook.

Honored by The James Beard Foundation as one of “The Best Hotel Chefs in America,” Executive Chef Peter Davis has created a popular, beloved culinary destination and a cult following with Henrietta’s Table, located in The Charles Hotel, Harvard Square. Named one of America’s “Best Farm-to-Table” restaurants by Gourmet, the restaurant is a perfect complement to The Charles’ hybrid culture of contemporary energy and awareness blended with traditional New England style.

Chef Davis, whose motto is “fresh and honest,” as in “fresh from the farm and honest to goodness New England cooking,” came to The Charles with impressive credentials from around the world. After working in highly-ranked international hotels including the Hyatt-Singapore, the Bali Hyatt, the Grand Hyatt in Hong Kong, and the Beverly Hills Peninsula, he returned to his native city of Boston to become Executive Chef at The Charles Hotel in 1995. An avid conservationist with close ties to the fishing and farming communities of New England, Chef Davis was also one of the first proponents of the use of organic products, and he will not use any genetically engineered foods or products at Henrietta’s Table. A true “working chef,” heavily involved in the daily operations of the restaurant, the opening of Henrietta’s Table was a lifelong ambition.

Henrietta’s Table features unpolished wood floor, mission-style chairs, an unpretentious ambiance, and a working market stocked with a mix of organic vegetables, fruits and flowers at the entrance. The menu features daily and weekly specials, using the best of open market ingredients. Chef Davis uses organic and native ingredients from local producers throughout and beyond Massachusetts, creating an original and simple approach to classic New England cuisine. “Our main priority is the taste of the food,” says Davis, “so we try not to put more than three or four ingredients on a plate.” Davis’ keen awareness of the integrity of food in its natural state, eye for color and instinct for balance of tastes has earned him critical acclaim by Travel & Leisure, USA Today and the TV Food Network.

Chef Davis is married with two children and currently lives close to the ocean in his native town of Nahant, Massachusetts.

Raised in an Italian-American home in the Boston suburb of Belmont, Dante de Magistris always loved to cook. His culinary education included a year in Italy cooking in Bologna, Florence, and on the Amalfi Coast, where he worked as sous-chef at Ristorante Don Alfonso – the restaurant was awarded its third Michelin star while de Magistris was at the helm in the kitchen. He returned to Boston to work alongside Michael Schlow at Café Louis, Eric Brennan at The Federalist, and Lydia Shire, Susan Regis, and Daniele Baliani at Pignoli, only to be followed by turning Michaela Larson’s blu in The Sports Club/LA in Boston’s Ladder District into a major destination for discerning diners. Now, with dante, de Magistris is on his own, creating modern Italian dishes that combine ingredients in unique ways, and delighting locals and travelers alike.

Tremont 647 opened its doors in 1996 to local and national acclaim of Chef Andy Husbands' boldly flavored adventurous American cuisine.  Husbands' commitment to locally grown and organic ingredients is reflected in his restaurants eight-season cycle, where the menu changes bi-monthly to take advantage of what's fresh in the market.  Beginning to exceed capacity, Andy converted the adjoining space to Tremont 647 in October 2000, into a café-like, and slightly more casual setting, naming it after his sister Sorel, creating a now combined 107- seat restaurant, in Boston's South End.  Andy Husbands takes great pride in contributing to local and national charities, and has been awarded the Chef/Restauranteur of the Year, 2004, by the Nation's leading hunger relief organization, Share Our Strength, which Andy has worked closely with for the past 15 years, donating over $100,000 directly to the organization.  In September of 2004, Andy Husbands released his first cookbook, "The Fearless Chef", and in the spring of 2005, Andy was honored by the National Pork Board, as one of only 5 chosen "Celebrated Chefs" in the country.  Andy Husbands, along with some good ole friends, also participates in BBQ competitions under the team name: iQue BBQ, placing 10th in the world at the Jack Daniel's World Invitational BBQ Championships, and taking home First Place in Brisket at the Kansas City Royal, 2008, beating out 500 other teams.  Chef Husbands is currently working on his second cookbook, and is actively blogging and posting his exciting and original cooking videos on his blog site www.fearlesschef.com, which is quickly gaining national notice.

In Boston Lee is well known for her work at Icarus, Maison Robert, Anago, Grill 23, and many other Boston restaurant landmarks. She has taught at all local culinary schools and is a founder of the Profession Pastry Guild of New England. Her most recent venture is her own Chocolate shop, ChocoLee Chocolates in Boston's South End.