Friends of James Beard Foundation Dinner at the Chatham Bars Inn Farm

Executive Chef Andrew Chadwick

Andrew Chadwick is the Executive Chef at Chatham Bars Inn, where he leads the culinary vision for the iconic Cape Cod resort's award-winning dining program. Overseeing every aspect of the property's restaurants, banquets, and seasonal culinary experiences, Chef Chadwick is known for creating elevated coastal cuisine that celebrates the finest local ingredients and the distinctive flavors of New England.

Chef Chadwick returned to Chatham Bars Inn in 2022, following six years as Executive Chef at the AAA Four-Diamond Inn by the Sea in Cape Elizabeth, Maine. During his tenure, he earned the 2022 Maine Chef of the Year Award for his commitment to regional cuisine and sustainable seafood, and in 2018 was invited to present a featured dinner at the prestigious James Beard House in New York City.

At Chatham Bars Inn, Chef Chadwick works closely with the resort's eight-acre farm to craft refined, seasonally driven menus that showcase hyper-local produce and the bounty of the Cape. His dedication to culinary excellence, sustainability, and exceptional guest experiences extends beyond the resort through collaborations with regional producers and his participation in Friends of James Beard dinners and other nationally recognized culinary events.

Executive Pastry Chef Brennan Froeschner

Brennan Froeschner serves as the Executive Sous Chef at Chatham Bars Inn, having previously served as the resort's Executive Pastry Chef. He also honed his luxury hospitality background working as a pastry chef at the Four Seasons Resort Jackson Hole.

Throughout his career at Chatham Bars Inn, Chef Froeschner has been deeply involved in leading dynamic culinary and pastry operations across the property’s various dining outlets, seasonal tasting menus, and private events. His culinary approach emphasizes seasonal, farm-to-table creations that highlight local produce and fresh ingredients—often featuring refined dishes such as sage-roasted Braeburn apples and warm hazelnut and red plum dumplings. Beyond daily resort operations, he regularly collaborates on high-profile culinary showcases, including Friends of James Beard Dinners and the resort's Guest Chef Series, joining guest chefs and resort leadership to craft multi-course, farm-hosted dining experiences.

Chef Tom Kilbourne

Tom Kilbourne began his culinary career after graduating from Le Cordon Bleu in Los Angeles. He completed his externship at the three-Michelin-starred Providence before joining the Hillstone Restaurant Group’s Kitchen Management Program. 

Returning to Massachusetts, Tom spent several years at Chatham Bars Inn, first as Garde Manger Chef and later as Chef de Cuisine of the Sacred Cod Tavern, working under the mentorship of Chef Chadwick. He went on to serve as Chef de Cuisine at PB Boulangerie Bistro in Wellfleet before leading the kitchen at The Atlantic Bistro in Marion for six years.

Today, Tom shares his passion for the culinary arts as an instructor at Diman Regional Vocational Technical High School in Fall River, where he enjoys mentoring the next generation of chefs. Alongside teaching, he continues to work as a private chef. He lives in Southcoast Massachusetts with his wife, Sarah, and is honored to return to Chatham Bars Inn for this special dinner.

Executive Chef Ryan Carbone

Ryan Carbone, a Cheshire, Connecticut native, is Executive Chef at Ore Hill and its sister tavern, Swyft, in Kent. A Culinary Institute of America graduate, Chef Carbone honed his craft in acclaimed kitchens in Chicago and New York, including Tied House alongside James Beard Award winner Debbie Gold and Jupiter, the Rockefeller Center restaurant from the team behind King.

He returned to Connecticut to work with Culinary Director and James Beard Award semifinalist Tyler Anderson, leading the kitchens at both Kent properties. At Ore Hill, a micro-seasonal tasting menu in a restored 18th-century farmhouse, he creates ingredient-driven dishes featuring local seafood, seasonal vegetables, produce, dairy and heritage Randall beef from partner Rock Cobble Farm. At Swyft, he offers refined, classic pub fare.

Outside the kitchen, he enjoys time with his family and relaxing with a good movie, drawing inspiration from local farms while maintaining a balanced approach to work and life.

Stephen Jones

A New York native, Stephen Jones trained at the Culinary Institute of America, earning degrees in Pastry Arts and Business and Hotel Management under Certified Master Pastry Chef Joseph McKenna. He began his career at the Bellagio Hotel and Spa in Las Vegas before becoming Executive Pastry Chef at the Four Seasons Palo Alto at age 22. He later worked at the Four Seasons Biltmore in Santa Barbara and Chatham Bars Inn, where he oversaw pastry operations across five restaurants and more than 75 weddings annually.

In 2013, Jones co-founded Vers Restaurant and Patisserie in Chatham before joining Montage Deer Valley, where he spent more than seven years and helped open Montage properties worldwide. After consulting on a farm-to-bakery project in New York, he became Executive Pastry Chef for all 11 Flour Bakery & Café locations in Boston in 2023, working under James Beard Award winner Joanne Chang.

Throughout his career, Jones has trained with six World Pastry Championship gold medalists and most recently studied under renowned chocolatier Melissa Coppel. His approach combines modern techniques and innovation with classic pastry disciplines. He lives in South Boston with his wife, Brianne, and son, Patrick.

Wines by Joseph Carr

Joseph Carr is an American vintner, former world-class sommelier, and wine industry executive best known as the founder of Joseph Carr Wines and the blockbuster label Josh Cellars. After spending two decades in fine dining and wine distribution, Carr and his late wife, Dee, mortgaged their home in 2005 to launch a boutique Napa Valley brand, followed in 2007 by Josh Cellars—created in honor of his father, a veteran and volunteer firefighter—which grew into one of the country's best-selling premium wines. A longtime resident of Dennis, Massachusetts, Carr maintains deep, personal ties to Cape Cod, drawing creative inspiration from coastal life, naming special bottlings after local spots like Seabrook and Sesuit Harbor, and actively supporting regional community charities, arts organizations, and local first responders across the Cape.