New England-raised Chef Brian Gazda graduated from New England Culinary Institute in Essex Junction, Vermont, and brings more than 25 years of culinary experience to The Wentworth Inn’s dining experiences. He was on the kitchen staff at the Boston Harbor Hotel and spent five years under the tutelage of award-winning Boston chef Daniel Bruce, rising to the position of sous chef at Rowe’s Wharf. Chef Brian’s passion and dedication shine through in the training he provides his international student staff as they embark on their four years of culinary training.
Long before farm-to-table and locally produced ingredients were trendy in the restaurant community, Chef Brian was working with local farmers. He and his staff take pride in creating menus around what is seasonally available, including from-scratch sauces, dressings, desserts and more, all in keeping with the inn’s history while staying abreast of current trends and culinary advances. Chef Brian’s food is welcoming and not overly fluffy, keeping it simple to let the ingredients carry themselves.
The friendly and knowledgeable team is happy to accommodate guests with specific dietary needs and/or allergies, so please feel free to contact us with your special requests.
