The nephew of James Beard Award-winning chef and author Chris Schlesinger, Tom Schlesinger-Guidelli spent his formative years working countless hours in every position at his Uncle Chris’ iconic restaurants: East Coast Grill and The Blue Room in Cambridge, Mass. and The Back Eddy in Westport, Mass. But it was at Eastern Standard Kitchen & Drinks where Tom began his more formal education in the world of hospitality rising to second-in-command of the lauded bar program. Tom then joined the team at Craigie on Main as opening Bar Manager where he oversaw the cocktail and beer programs and began to delve deeper into the world of wine. Tom moved from behind the bar to the front of the house for his next position as opening General Manager at Island Creek Oyster Bar (ICOB) in Kenmore Square. Despite his focus on service and FOH operations at ICOB, Tom also oversaw the restaurant’s highly respected wine & bar program. With the vision of opening his own restaurant always on his mind, since he left ICOB Tom has dedicated himself to finding the perfect mix of location and concept. His life-long commitment to hospitality and deep experience in food, drink and service culminates at Alcove.
Brian’s work history connects a deep devotion to learning the craft of being a chef with an appreciation of all the local bounty available to him. He finds inspiration in his ingredients and from the relationships he’s developed over the years with farmers & fishermen on both U.S. coasts.
Will’s background in classical music and the team dynamics therein gave him strong footing in the restaurant world where collaboration & communication is key. His passion for liquids began with coffee, but quickly grew into complete beverage immersion as a bartender at some of Boston’s best restaurants.
Beth began her restaurant career in Boston alongside the best in the biz. It was an immersive education where she learned how dedicated teaching and strong leadership could create an incredible team. She looks forward to helping mold the next restaurant generation and giving back to the community that has given her so much.
Tara got her start in the more corporate restaurant world where she was able to build a foundation of hospitality experience rooted in straightforward systems and efficient processes. When she transitioned into the independent restaurant space, her eyes were opened to a much more spirited approach to hospitality. Being a part of a team that is as passionate about learning as she is, and as excited to bring that knowledge to guests feels like coming home.