The Nitty Gritty
Poe holds over 15 years of high profile front and back of house experience as an executive chef and food and beverage director. His work over the years has involved budget writing, food and beverage costing and analysis, creative menu development, sales and marketing, and managing staffing and payroll ranging from 10 to 40 people. .
He has spent the past ten years studying the cuisine of America visiting local farms, fishmongers and purveyors to develop a stronger sense of portraying the local bounty and to interpret that into what he believes to be the best representation of fine wine, service and seasonal cuisine.
Chef Poe @ Glance
Chef Poe @ Glance
Through out the years he has traveled, cooked and consulted with teams in 43 states and 5 countries.
A Wine Connoisseur
Chef Poe’s experience does not just end at with the cuisine. He has paired wine for over one hundred wine dinners and wine makers. The menus were written after visiting the wineries and consulting with the winemakers to develop a perfect symphony of flavors. Having traveled throughout the Napa Valley, Mendocino County, Oregon, Chile, Argentina, and Brazil, winemaking regions Poe has set his next food and wine adventures on are Italy and New Zealand.
"He is the unsung hero of young Boston chefs and is destined for greatness" ~ David Cohen
Poe has always been heavily involved with charity. " I was given a talent, and I'd like to give it back"
Charity Involvement
Access Sport America
ALS
Red Sox Foundation & The Jimmy Fund
The SHADE Foundation, Bubbles & Bites
Field Work
Siros, NY
Seasons, Boston
Pinon Grill, Scottsdale
The American Grill, Mesa
Oyster Grill, Phoenix
Summer Olympics, Atlanta
Field Work, Consulting
Rattlesnake Bar & Grill, Boston
One Bistro, Norwood, MA
Cooking for a Cause
Community Housing
Table for 10/ Neurofimbrosis
Accolades
4 Star Review, 2008, Times Union, Siros
Dirona Award, 2004, 2005, 2006,2007, Seasons
Wine Spectator Award of Excellence 2004, 2005, 2006, Seasons
Zagat rated, Seasons
“Rising Star Chef”, Dining with David, Seasons
Phantom Gourmet “Great Ate” in understated elegance, Seasons
New Times Best Seafood Restaurant, 1998, Oyster Grill
