With over two decades of experience in the food industry and a vast array of exposure to restaurants, hotels, bakeries, entrepreneurial ventures and all things culinary, Chef Graham seeks to share his true passion of cooking and seafood with all of you. His enthusiasm to use his culinary experience to create innovative solutions now extends into the corporate sphere of retail and food service product development. Previously, Graham has held multiple Executive Chef positions for Boston, Massachusetts restaurants as well as having held the Executive Pastry Chef title for Eastern Standard Kitchen & Drinks, and a multitude of other positions including Sous Chef, Tournant and Executive Sous Chef. One of his fondest memories in the kitchen is spending a week long stage with world renowned pastry chef Francois Payard at his award winning Patisserie in Manhattan. When not cooking in the kitchen, Graham enjoys spending time with his wife and daughter, gardening, traveling, playing music and exploring New England.