Carl Dooley
Chef, The Table at Season to Taste

Carl, a Cambridge native, got his first taste of the chef lifestyle—kitchen camaraderie and shift drinks—at a lobster shack in Maine. He was hooked, and spent most of Senior year of high school working at Formaggio Kitchen and reading cookbooks. After graduating from the New England Culinary Institute, Carl spent the next seven years working under James Beard award winning chefs Tony Maws, Frank Ruta, and Eric Ripert.

In 2012, Dooley moved to Brooklyn to work at Battersby—Bon Appetit's Best New Restaurant. He returned home a year later to become Tony Maws’ Chef de Cuisine at Craigie on Main, earning a “Rising Star Chef” award in 2015.

Carl’s resume was put to the test when he was selected to compete on Top Chef season 13. He had a blast cooking all over California, and brings that same energy and enthusiasm to his new venture: The Table. As Executive Chef, Carl executes a simple philosophy: make delicious food. By pairing european technique with a global pantry, Dooley creates a unique dining experience for his guests.

When he’s not in the kitchen, Carl enjoys being outside and staying active. On his day off you can usually find him on the tennis court, running with his beautiful wife, Angela, or throwing sticks into the Charles River for their puppy Chewbacca.



Joshua Lewin
Chef/Owner, Bread & Salt Hospitality

Chef Joshua Lewin explores food as a form of storytelling that transcends cultural differences and transforms strangers into friends. As Executive Chef and Owner of Bread & Salt Hospitality, Lewin explores a wide range of themes and interests shaped by his personal encounters with hospitality and cuisine around the world. At the heart of his work is a belief in the power of a shared meal to bring people together to remember and create memories.

He was exposed to food service from a young age, growing his own food in his family’s garden in his early teens and eventually working on a dairy farm a few years later, as well as working in restaurant kitchens as a dishwasher and line cook while still in high school. Never one for singular interests, Josh was a valuable member of the high school wrestling team and boxing club and published his own alternative newspaper, Message From the Homeland.  But Lewin’s culinary career only fully took shape after completing a post 9/11 period of service with the United States Marine Corps.

Back in Boston, Lewin embarked on a culinary education, working as a stagière and on the line in top Boston kitchens including No. 9 Park, Craigie on Main, Clio, and Uni Sashimi Bar, and further afield at Charlie Trotter’s and Momofuku Noodle Bar. In 2010, he began working at Beacon Hill Bistro as sous chef, where under Chef Jason Bond, Lewin refined his classical French technique and learned about butchery, foraging, and truly seasonal cooking.

Promoted to executive chef when Bond left to open his restaurant Bondir, Lewin brought a new vision to the beloved bistro, earning critical praise from The Boston Globe, Boston magazine, and others. He also began exploring the possibilities of his craft in the tiny basement kitchen, crafting small surprises that have become his signature.

In 2014, Lewin decided to leave Beacon Hill Bistro to further develop his own highly personal style of cooking and service informed by personal experience and far flung travels. He took the opportunity to update his skills with time in the kitchens of Vikram Sunderam (Rasika, James Beard Award Winner) and Dominique Crenn (Atelier Crenn, Petit Crenn). Under the name Bread & Salt Hospitality, Lewin and his partner Katrina Jazayeri began hosting temporary dining events that explore a wide range of culinary themes. Through these limited engagements, ranging from a single night to a recent six-month residency at Boston craft cocktail bar Wink & Nod, Lewin has fine-tuned an approach to hospitality that celebrates the table as a nexus for meaningful connection between guest, host, and cook. 

Lewin dedicates his efforts to a number of sustainability and education initiatives, including City Sprouts, Future Chefs, and Chefs Collaborative, and is a member of culinary organizations including the Butcher’s Guild, Slow Food USA, the Southern Foodways Alliance, and the James Beard Foundation. He is also actively involved with the Marine Corps League and Ground Operations, a social action group that connects veterans with careers in agriculture. Actively involved in promoting both physical and mental health and wellness among restaurant industry workers, Lewin is also a competitive runner and boxer. 

Lewin has cooked at the James Beard House several times, and was named a Zagat  “30 Under 30” award winner in 2013. His writing and recipes have been featured in Saveur, Food Arts, Eater Boston, Edible Boston, Chefs Feed, and the Huffington Post. When he is not working in the kitchen at Juliet —named one of Bon Appetit Magazine’s best 50 new restaurants in the country—Lewin enjoys writing, learning new languages, attempting to grow heirloom herbs in his garden at home, and lots of running. 



Hosted by:

Jenny Johnson, Dining Playbook


Rachel Blumenthal, Eater Boston

Henry Santoro, WGBH Radio

Rachel Cossar, Boston Editor of The Daily Meal