After making Zagat’s 30 Under 30 list of notable young chefs in 2014, Brendan Burke brought his splashy, focused style to Bastille Kitchen. His talents were called upon to lead Serafina Boston from opening for 2+ years. Bastille Kitchen is very excited to welcome Brendan back as Executive Chef to lead us to new horizons and years of excellent service to Fort Point, and the culinary scene at large in Boston.
A CIA graduate, Kendall joins Bastille Kitchen as an alum of the Four Seasons’ Bristol Restaurant and Bar, and the Hyatt Regency here in Boston. Of Jamaican descent, Kendall’s inspiration for cooking was “definitely [his] mother.” He would spend evenings as a teen recreating Jamaican dishes — infusing French flavors, inspiration and classic technique. At 26 years old, Kendall is motivated, inspired to learn and grow with the company. He looks forward to putting his personal stamp on every project he takes on.
Matt is a recent transplant from NYC where he has been working in the culinary and hospitality world since 2001. Matt actually began his professional life as a musician, having attended the prestigious Eastman School of Music. He earned a degree in Violin Performance, and spent his first few years in New York working as a freelance musician. Ironically, Matt’s desire for a bit of stability in his life led him to work in restaurants. He took a job in a kitchen, shortly thereafter attended the Institute of Culinary Education, and thus began Matt’s hospitality career.
Matt Cut his teeth in fine dining as a cook at chef Charlie Palmer’s flagship Aureole Restaurant, where he worked his way up the line to work sauté and grill in this 4 star restaurant. A self-professed work-a-holic, Matt continued to learn when he worked concurrently at three restaurants, seven days a week: with chef Peter Hoffman at his SoHo restaurant Savoy, with Zak Pelaccio at 5 Ninth in New York’s Meatpacking District, and as Kitchen Manager and Sous Chef for Newsweek Magazine’s Executive Dining Room.
An offer as Beverage Manager took Matt to the front-of-house, starting at the SoHo Grand Hotel where it seemed a day did not pass without handling a long list of VIP and celebrity clients. Matt also spent three years with the renowned Ace Hotel NY, where he was on the opening executive team, organizing and budgeting for all things food & beverage, and then adding front office and operations to his plate upon opening. Most recently, Matt hails from NYC brasserie and restaurant institution The Odeon, where he managed operations, beverage, and VIP guests. Matt is thrilled to be working with such a talented and motivated group at Bastille Kitchen, and is always looking forward to new challenges and opportunities that are presented every day.
With over twenty years of experience acquiring and developing high-end hotel, restaurant and nightlife properties in New York, Boston and Miami, Seth Greenberg is regarded as one of the premiere impresarios of today’s hospitality industries.
Greenberg began his illustrious career at the age of seventeen as a promoter of fashionable private parties in nightclubs, ballrooms, and event facilities in the Boston area. Soon after graduating from Boston University, Greenberg purchased and successfully launched a number of the city’s most popular nightlife properties, including the Paradise, a venue credited with giving vital early exposure to then-up and coming acts such as U2 and the Red Hot Chili Peppers, and M-80 playing host to some of the city’s most fashion-forward socialites.
Following a successful string of over twelve nightclub ventures along the East Coast, Greenberg shifted his focus to developing high-end hotels and restaurants. In 1997, Greenberg established himself as a respected restaurateur with the opening of Mistral, a French-Mediterranean inspired restaurant in Boston. He also participated in the development team for the award winning XV Beacon Hotel in 1999.
In November 2002, Greenberg once again showcased his talent and vision by successfully debuting his first New York City venue, the resplendent Stanford White-designed ballroom and event space, Capitale. Through the purchase and renovation of the historic Bowery Savings Bank, a Beaux-Arts building constructed in the 1890s, Greenberg established Capitale as one of New York’s most distinguished fine dining and event spaces. Celebrities, fashion designers, models, socialites, entertainers and politicians alike have all congregated at Capitale to celebrate at one of the venue’s many exclusive parties. Clients and guests include Virgin Airlines, Elton John, Marc Jacobs, Louis Vuitton and Angelina Jolie. In 2007, Greenberg expanded his catering infrastructure in New York by developing Espace, a 20,000 sf. event space in the beautiful new Atelier Tower in midtown Manhattan.
In 2009, Greenberg completed the development of the Ames Hotel located in the historic Ames Building in Boston with his longtime friend, Richard Kilstock. The Ames Hotel is a joint venture with Normandy Realty Partners.
In 2010, Greenberg finalized an agreement with Marriot Hotels to develop restaurants in their properties. His first project, 1500 Degrees, a Farm to Table Dinning Concept received the Esquire Magazine award for Best New Restaurant in America. Greenberg’s latest project, Bastille Kitchen, is slated to open in April 2014 in Boston’s Innovation District.
In addition to his hotel and restaurant ventures, Greenberg is co-founder of Boston Common; a magazine developed by Niche Media, LLC, a robust lifestyle publishing company whose other titles include Hamptons, Gotham, Aspen Peak and Los Angeles Confidential.
Mr. Greenberg is the recipient of The Boston University Young Alumni Council Award (2002) for his achievements, character, and continued support of the University. He remains a sponsor of Boston University’s School of Management. Additionally, he is a co-founder of the Center for Jewish Discovery in Manhattan.
Chris grew up immersed in the Portuguese culture of Fall River, MA surrounded by festivals, music, and food. He attended the University of Massachusetts Dartmouth where he earned a dual bachelor degree in Illustration and Graphic Design, and just a few quick months later he took off on a jet plane to Sydney, Australia where he spent a year using his talents to freelance for a marketing company and enjoy life in every way. Always a lover of nightlife and hot-spots, Chris dug right into the restaurant scene while traveling, taking jobs on the side at both The Cut Bar and Grille in one of Sydney’s hottest go-to areas, and at Vine Double Bay, arguably the most beautiful French restaurant in the region.
Upon returning to the states, Chris took his hospitality chops to Barbara Lynch’s Menton in Fort Point where he honed his skills in guest relations as a Host. Bastille Kitchen welcomes Chris’s enthusiasm and fresh insight where he functions as the Maitre D – a next step in what is sure to be a creative and innovative career path.
Director of Catering and Events
A lifelong Boston and South Shore resident, Torey joins Bastille Kitchen most recently from Trade in the financial district where she was the General Manager, participating in all elements of service and operations including sales and private events. Torey spent her earlier years in the hospitality industry training and working with the Legal Seafoods team for 4+ years, learning every aspect of the business. Having earned a degree in music management from University of Hartford, Torey’s side passion is music and performance – “there is a clear cross-over between music and hospitality…proper planning and entertainment are such an integral part of creating an unforgettable experience.” Always, the social planner, making the move to Director of Events was an inevitable progression.
A native of Massachusetts’ North Shore, Nathan’s love of cooking stems from fond childhood memories of being in the kitchen with his mother and grandmother, where at an early age he frequently assisted them with preparing dishes boasting heavy influence from his Armenian heritage. With a strong family commitment to serving wholesome, high quality food, Nathan quickly became fascinated by even the simplest culinary techniques, including his grandmother’s number one tip; when making dolma, a popular Armenian dish of young grape leaves stuffed with meat or vegetables, the roll should never be thicker than your pinky finger when wrapped.
With the hope of turning his love affair with food into a career, Nathan began his professional training in 2009 at Johnson & Wales University in Providence, Rhode Island. While enrolled, Nathan fully embraced his coursework, which included a three month French pastry training program at L’Ecole National Supérieure de Pâtisserie (The Superior National School of Pastry) in Yssingeaux, France. Here, he practiced classic pastry techniques and sugar sculpting, and tried his hand at working with fine chocolate. Upon graduating in 2013, Nathan was honored with Summa Cum Laude status as he received his Bachelor’s of Science Degree in Baking & Pastry Arts.
With his formal education in the rearview mirror, Nathan assumed a baker’s role at Swiss Bakers in Allston, Massachusetts, where he was responsible for crafting a variety of Swiss-style pastries, cakes, breads and cookies. Having acquired solid work experience, Nathan brought his polished approach to pastry to The Ritz-Carlton Boston Common; becoming responsible for preparing fresh desserts and pastry centerpieces for banquet-style events and onsite dining locales Avery Bar and Artisan Bistro. More recently, Nathan enjoyed a position at The Ritz Carlton – Tysons Corner near Washington, D.C. as the Wedding cake maker where he specialized in wedding and party cake production.
When not at work, Nathan likes to stay busy volunteering in the local Armenian community using his pastry talents. He has enjoyed participating in the Chefs Party for our Park to raise funds for Heritage Park on the Greenway in Boston as well as performing multiple chocolate and pastry demonstrations for various charities and fundraisers. In his free moments, he enjoys spending time with friends and family in Lynnfield, Massachusetts, where he experiments with brewing beer, making homemade charcuterie, and keeping chickens and a garden for fresh homegrown foods.
Catering Sous Chef
Eddy is a Massachusetts native, born and raised in the town of Lawrence. His love for cooking began while working at a nursing home, where the chef took him under his wing. There, he learned about virtually all aspects of the food business from dietary needs to off-site catering. After high school, Eddy joined the US Navy where he ran 3 kitchens to feed his fellow sailors. This opportunity allowed him to experience many different regions, cultures and culinary styles around the world, including Sicily, Spain, Norway and France. Eddy’s path soon led him to the California Culinary Academy in San Francisco. He has since worked at a handful of prestigious establishments in the New England area including the Ritz-Carlton Boston Common and West Copley Place Hotel. He now brings his worldly perspectives and inspiring work ethic to Bastille Kitchen as our Catering Sous Chef.
Petra Hausberger is the Principal of Somerton Park Interiors. After having worked as a design consultant for an exclusive luxury retail and design atelier, she branched out on her own and formed the design firm in 2005. Petra’s international background, having been born in Austria, grown up in Australia and then making her home in the States, allows her to create interiors with a unique aesthetic eye. She focuses on both high end residential and commercial design having recently completed Bastille Kitchen.