Summer Guest Chef Series

Join Executive Chef Anthony Cole and his guest chef friends including Michael Schlow, Mike Price, Tony Messina, Tatiana Rosana, and more, for a farm-to-table family style dinner each week this summer. Each exclusive dinner will be located outdoors at the Inn, beginning with a sparkling wine toast at 5:30 pm followed by dinner at 6pm. All guest chefs will feature seasonal produce from the Inn's farm and fresh seafood from the Cape, plus a vegan menu on August 14 by Chef Rebecca Arnold.
$95 per person or $130 per person with two selected wine pairings.

To reserve, please call 508.945.0096. Advance reservations are essential and there will be limited availability.

View Schedule

Upcoming chefs featured at the Chatham Bars Inn Summer Guest Chef Series include:

June 26 – Chef Mike Price,

The Clam, New York, NY

Mike Price is the chef and co-owner of The Clam, a seafood restaurant located in Manhattan's iconic West Village, and its sister restaurant, Market Table. Price’s restaurants have received critical and popular acclaim, and have been celebrated in outlets such as Food & Wine, Condé Nast Traveler, The New York Times., NBC's The Today Show, and CBS This Morning. Price’s Maryland upbringing in a small town on the Chesapeake Bay plays an integral role in his culinary philosophy: authentic, simply prepared, fresh seafood...usually with at least a dash of Old Bay.

July 3 – Chef Tyler Anderson,

Millwright's Restaurant , Simsbury, CT;

The Cook & The Bear, Hartford, CT;

Porrón & Piña , Hartford, CT

Chef Tyler Anderson is a nationally renowned chef nominated for The Best Chef Northeast award from The James Beard Foundation for the past six years and a former Top Chef contestant from Season 15 of Bravo’s hit show. In 2012, Chef Anderson opened Millwright’s Restaurant in Simsbury where he serves up seasonally-inspired cuisine. At The Cook & The Bear, he feeds a regular crowd of devotees, commandeering an entire corner of West Hartford’s Blue Back Square. His newest project, Porrón & Piña is a Spanish-inspired, tapas-style restaurant complete with wine room and ham bar, while the restaurant’s sister bar, Bar Piña harkens back to Hartford’s heyday with its colonial, parlour-style and signature crafted cocktails.

July 10 – Chef Andy Husbands,

The Smoke Shop , Cambridge/Boston/Somerville, MA

Chef Andy Husbands is the award-winning chef, author, and Pit Master behind The Smoke Shop, Boston’s acclaimed barbecue restaurant and 2018 winner of Best Barbecue from Boston Magazine and The Improper Bostonian. Currently with three locations, Chef Husbands is “smoking” the competition. With a career spanning nearly 30 years in the restaurant industry, he serves as one of the city’s most celebrated culinary leaders and foremost authority on regional Barbecue and live-fire cooking in New England.

July 17 – Chef Michael Scelfo,

Alden & Harlow, Cambridge, MA;

Waypoint, Cambridge, MA;

The Longfellow Bar, Cambridge, MA

Chef Michael Scelfo’s career path has never been a linear one – twists, turns and many travels in between have brought him to this moment, in which he has been widely recognized by The New York Times, The Boston Globe, and Condé Nast Traveller for his culinary prowess. At his first restaurant Alden & Harlow, Chef Scelfo extended the concept of the domestic kitchen table into his first owned and operated restaurant. His second project, Waypoint, reflects his forward-thinking approach to coastally-inspired fare, marrying his time spent along the Atlantic and Pacific shores. Opened in 2019, The Longfellow Bar is a neighborhood bar and restaurant that features bar food that is intended to be passed and shared, allowing guests the opportunity to become immersed in a relaxed and tactile approach to eating.

July 24 – Tatiana Rosana,

Outlook Kitchen & Lookout Rooftop Bar, Boston, MA

A first-generation Cuban-American, Chef Tatiana Rosana grew up in Miami in a traditional Cuban family where food always took center stage. Today, Chef Rosana is the Executive Chef of The Envoy Hotel. Inspired by her wife’s Korean heritage, her own Cuban background, French training and New England experience, Chef Rosana is guided by her curiosity and openness to new cuisines. Since joining The Envoy Hotel, she has competed on The Food Network’s Chopped and Chopped Champions winning twice and earning the title of two-time Chopped Champion.

July 31 – Chef Kevin Sbraga,

Sbraga Consulting, Philadelphia, PA

Justly renowned as a culinary innovator, Chef Kevin Sbraga brings exceptional creativity experience to the kitchen. Known for his winning turn on Season 7 of Bravo’s hit Top Chef, he is also an inventive executive chef who has helmed some the Philadelphia area’s most exciting restaurants of the past 10 years. Today, Chef Sbraga serves as Principal of Sbraga Consulting, in addition to serving as the Executive Director of Culinary for the Fitler Club, a members-only lifestyle club. His ongoing work builds on the excellent reputation he earned for his thoughtful cooking at Sbraga, his first restaurant, opened in 2011, and his critically acclaimed subsequent venue, The Fat Ham.

August 7 – Chef Michael Schlow, Schlow Restaurant Group including

Tico, Boston, MA;

Alta Strada, Wellesley, MA

With restaurants throughout the country, James Beard Award-Winning Chef Michael Schlow is one of the most influential and respected chef and restaurateurs in America today. His ability to capture a variety of global cuisines and techniques has led to appearances on The Tonight Show with Jimmy Fallon, Bravo’s Top Chef Masters, The Today Show, Good Morning America, The Rachael Ray Show, CBS This Morning, Nightline, and The Food Network. Chef Schlow and the Schlow Restaurant Group own and operate a number of restaurants in Washington DC, Connecticut, Los Angeles, and Boston with plans to open additional restaurants in Detroit and Boston.

August 14 – Chef Rebecca Arnold,

Whole Heart Provisions, Allston and Cambridge, MA

* vegan menu only *

In 2013, Chef Rebecca Arnold joined the opening team at Chef Michael Scelfo’s Alden & Harlow in Cambridge, MA as Sous Chef, where she worked for over a year learning to prepare flavorful, veggie-forward dishes. She then left to take a position as a line cook at Sarma in Somerville, MA to further experiment with new spices and techniques. In 2015, Chef Arnold and her partner James DiSabatino presented a concept to the MassChallenge startup accelerator program for a fast-casual vegetable-forward restaurant using high quality ingredients and won, creating Whole Heart Provisions. Today, the award-winning Whole Heart Provisions operates out of their Allston, MA kitchen, with two additional Cambridge locations located on Massachusetts Avenue near MIT’s campus, and within Harvard University’s Smith Campus Center.

August 21 – Chef Tony Messina,

UNI, Boston, MA

Chef Tony Messina’s culinary background was built upon experience gathered in some of Boston’s top restaurants, including Alta Strada, Menton, among others. Long a fan of Japanese cuisine and its nuanced artistry, Chef Messina joined AKA Bistro in 2011. In 2012, he moved onto UNI where he was named Sashimi Chef. In 2017, Chef Messina was named a semifinalist in the James Beard Awards’ Best Chef: Northeast category and in 2018 he was named a Best Chef: Northeast nominee. Also, in 2018, Boston Magazine named Chef Messina Best Outstanding Chef and UNI was ranked Number One in Boston Magazine’s coveted 50 Best Restaurants issue.

August 28 – Chef Colin Lynch,

Bar Mezzana, Boston, MA;

Shore Leave,Boston, MA;

No Relation, Boston, MA

In June 2016, Chef Colin Lynch opened Bar Mezzana, located in Boston's South End; since its inception, the restaurant has received rave reviews. In 2018, Colin and his team opened Shore Leave, a subterranean neighborhood tiki bar and restaurant which draws inspiration from the layered flavors and textures the team would crave if awarded their own tropical island vacation. Tucked away down a narrow hallway at the back of Shore Leave, Chef Lynch and his team opened No Relation, a nine-seat, secret sushi restaurant nestled within the tiki bar, where the inventive omakase menu, Japanese technique, and Colin’s creative interpretation are presented each evening over approximately 14 courses.

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