Sean Callahan
Chef
I fell into the restaurant business as a way to make a living but instead discovered a home. To put it simply, I love to eat. What better place to be, then, than in a restaurant like Ten Tables? Wonderful locally foraged mushrooms, fresh-from-the-farm produce (during our too-short growing season), and beautiful seafood – these are among the delicious reasons to truly love what I do. I draw my inspiration from the long traditions of European cultures, as well as from evolving practices developing within the culinary renaissance in our country today.
I earned a Bachelor's degree in art from Cornell College in Mount Vernon, Iowa. I began cooking several years later and I've never looked back.
I hope you will enjoy your visit and the food I create in TTJP's dining room and bar.
Stan Hilbert
General Manager/Beverage Director
After moving to the United States from France, I have worked in the restaurant industry for more than a decade. My experiences have included a diverse variety of environments, including a small neighborhood café in Mission Hill, a fast-paced wine bar and bistro in downtown Boston, and most recently at L’Espalier as a server and sommelier for over six years.
Following all of these experiences, I wanted to work in an atmosphere that would allow me to combine my training in fine dining with my knowledge of wine in a small, warm, neighborhood atmosphere. I wanted to return to my roots, and create memorable, honest dining experiences for guests.
Ten Tables is a place that allows me to do precisely this. It is a welcome challenge to create a unique and always-changing wine list to complement the evolving menu of Chef Sean Callahan. I am always seeking out opportunities to do something new and different; Ten Tables has given me a place to unleash my creativity, serve delicious, carefully executed food, and provide attentive service to complete the experience.
Peter Boyd
Sous Chef
Bio coming soon