One of the city’s youngest, most innovative and respected restaurateurs, Tom was born into restaurant life. At eight years old he was working the coat-check at The Blue Room for his uncle, Chef Chris Schlesinger, and was often seen running next door to pick up movie tickets for guests. He hasn’t stopped running. Tom’s hospitality skills were honed at East Coast Grill, The Back Eddy, Craigie On Main, Eastern Standard Kitchen & Drinks, Island Creek Oyster Bar, and now he shares his vision of Modern Hospitality at his own restaurant, Alcove.
“This is an amazing location, a gorgeous waterfront patio, a contemporary space surrounded by neighborhoods that were looking for that great place to go to for dinner and a drink. To be recognized at the door, to be well-cared for. That is what I want to share at Alcove, and I am grateful to my team, the neighborhood and the city for welcoming us.”
Will Piquette knows all about performance art. With an eye to becoming a world-class violinist, he was accepted to the legendary Boston Conservatory. While studying music however, Will’s career path took a turn to a different kind of art – the art of hospitality. To help pay for his violin classes, Will picked up a job as a local barista, which led to a deep dive learning everything about coffee. Which then turned to a love for spirits and craft cocktails. Boston’s cocktail lovers have sipped Will’s famous daiquiris at Island Creek Oyster Bar, Yvonne’s, Pagu and more. Inspired by Alcove’s waterfront patio and amazing sunsets, Will creates extraordinarily creative cocktails for Alcove’s lunch, dinner qnd brunch. “Little did I know that in my quest to become a musical artist, I would learn and embrace the art and theatre of the cocktail” muses Will. “In the hospitality business, every night is like ‘Opening Night.” Rising Star Bartender, Boston 2020.
Chef Charles Draghi (most people know him as “Chuck”) is respected and beloved for his talents in the kitchen, his hospitality in the restaurant, and yes, that amazing carbonara. Alcove is delighted to welcome Chuck to lead the kitchen with his expert craft, charisma and commitment to beautiful seasonal ingredients. Draghi wowed the city with his lovely restaurant, erbaluce, and memorable Piedmontese dishes.
Chuck is already a fixture in Alcove’s dining room; he is a chef that embraces restaurant hospitality and the whole experience. On his way to earning a degree from Harvard, Chuck learned his craft in some of the city’s best restaurants, working in the kitchen or front-of-the-house at No. 9 Park, Harvest, L’Espalier and Marcuccio’ and more. Fans have been eagerly anticipating tasting his famously soul-satisfying carbonara and luscious lobster bisque, and now they can, at Alcove.
“I always thought my next restaurant would be a local seafood place, so I was thrilled when Tom invited me to join his team at Alcove and share its commitment to Coastal New England cuisine.”
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.