Matthew Jennings, the executive chef and owner of Townsman in Boston, didn’t have to venture far to discover culinary inspiration: he grew up fishing off the East Coast and cooking fresh catch in the family’s coal-fired oven. After graduating from the New England Culinary Institute, he studied cheese and charcuterie in Europe before opening his first restaurant, Farmstead, Inc., in Rhode Island, where he received multiple nominations for the James Beard Best Chef: Northeast award. In 2015, Matthew opened Townsman restaurant in downtown Boston, where he serves seasonal American fare with the kind of local produce and freshly-caught fish that reminds him of his roots in the region.
We asked chef Matthew to put pen to paper, where he detailed his thoughts on the changing food landscape, the most exciting cuisine of the moment, and where he finds inspiration.
Get to know all of the members of the Williams-Sonoma Chefs’ Collective, and see their latest travels, eats, and other inspirations on Instagram under the hashtag #wschefs.
This is the right site for anyone who really wants to understand
this topic. You understand a whole lot its almost hard to argue with you (not that I actuhally would want to?HaHa).
You certainly put a brand new spin on a subject that has been discussed
for decades. Excellent stuff, just great!