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.
Born and raised in Plymouth, NH, Sarah fell in love with baking by helping her mother in making all the desserts for holidays or just for fun! She graduated from Johnson & Wales with a Bachelors in Science in Baking and Pastry Arts and went on atfer college to be the assist pastry chef at a catering company in Providence. From there she made her way to Boston to the Taj Boston, learning fine dining and modern plating techniques. Sarah plans to elevate her desserts with interesting flavors and elegant plating designs. She is excited to learn and grow in the great community Bastille Kitchen fosters.
Bar and Marketing Specialist
Entrepreneur, marketing expert, mixologist extraordinaire and all around man around town, Alejandro Alvarez is owner of The Event Society, his new event production concierge concept. After years of success with Ki Bar Event+Cocktail Design, Alejandro has developed a network of partners and vendors, dubbed “The Society”, allowing him to offer a full range of consultation and on-site event services to the most discerning of clients. Alejandro’s personal touch to concierge style services in addition to his extensive background in managing en executing events across the country gives clients the ability to enjoy the most memorable, stress-free and distinctive event possible. With 10 years of qualified experience in mixology, marketing, branding, retail, event planning, public relations and the hospitality industry, he has wide awareness in all city industries areas and event concierge functions, fluent in Spanish, English and Italian, he considers himself an experienced, honest, and responsible company owner, using his energy creating a fine ambiance, innovativeness, artistic integrity and flowing professionalism within the hospitality and event scene, always providing the best service. He has trained over 450 employees around the country, while creating over 200 exclusive cocktails. His entrepreneurial talents have led him to collaborate with companies such as Tom Brady’s TB12 Foundation, Bravo TV, Gilt Group, Tesla, Ted Baker, Michael Kors, JCrew, Aritzia, and Kit and Ace, lending to be a main force among Boston nightlife. Other clients: The Bruins Foundation, American Heart Association, Boston Private, Robert Paul Properties, Diageo, Bacardi International, Campari America, The Patron Spirits Company, WeWork, Boston Common Magazine, Boston Magazine, Regan Communications, Ferrari, Gilt City, Rue LaLa and Madewell.
Alejandro was a fixture and main attraction in Boston’s South End hot spots Mistral and Stella, recently he became part of Seth Greenberg’s Bastille Kitchen, serving up creative cocktails and acting as an informal host to guests from near and far who know his zest for life, passion for cocktails and hospitality and contagious personality made for a guaranteed good time.
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.
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.