Summer Career Fair - The Culinary Institute of America

L'Espalier & Sel de la Terre
www.lespalier.com/www.seldelaterre.co
m
L’Espalier is often credited with being the first independently owned restaurant to bring haute cuisine to Boston, and doing so with
a trailblazing commitment to using local, fresh ingredients from New England. Located on Boylston Street when it opened in 1978,
L’Espalier moved to a historic Back Bay townhouse in 1982, only to return to Boylston Street in 2008 where it currently resides
adjacent to the Mandarin Oriental Hotel. Under Chef, Proprietor, Author and now Farmer Frank McClelland’s stewardship,
L’Espalier has consistently been rated at the top of national and local best restaurant lists (*Zagat, Boston Magazine, Frommer’s
Travel Guide, Wine Spectator*, among them). The restaurant has received numerous accolades including the "Distinguished
Restaurant Award" from Mimi Sheraton, as well as being the first New England restaurant to receive four stars from*The Boston
Globe *food critic, Alison Arnett. In 1996, *Nation’s Restaurant News* bestowed L’Espalier with its highest honor, inducting the
restaurant into its “Fine Dining Hall of Fame.” L'Espalier is the only independent restaurant in New England to receive eleven
consecutive AAA Five Diamond Awards (the only Boston restaurant with this distinction) and also has earned twelve consecutive
Mobil (now Forbes) Four‐Star awards. In response to these many accolades Chef McClelland would demur and shift the focus to
the longevity and loyalty of his employees, some of whom have been part of his team for more than three decades.
Table
2
C
BP
*Sel de la Terre*
Prior to opening Sel de la Terre in the spring of 2000, Chef/Partner Geoff Gardner spent eight years as the sous chef at Boston’s
prestigious L’Espalier restaurant, where he immersed himself in the teachings of his mentor, L’Espalier’s Chef/Proprietor Frank
McClelland. McClelland and Gardner envisioned the opening of a rustic French brasserie, where they could serve seasonal and
locally grown Provençal‐inspired cuisine in a casual setting. They agreed the perfect first location would be the beautiful and
ever‐developing downtown waterfront area of Boston. In the spring of 2000, they realized their dream with the opening of Sel de
la Terre. At the helm of Sel de la Terre’s kitchen, Chef Gardner always
practices the service philosophy and cooking techniques he learned working with Chef McClelland at L’Espalier, all which quickly
helped Sel de la Terre become one of Boston’s most highly‐acclaimed restaurants and to earn such impressive accolades as
“Best French Restaurant” by *Boston Magazine* in 2003 and 2004 and 100 Hottest Restaurants in the World by *Condé Nast
Traveler*. In September 2007, Chefs McClelland and Gardner presented their slice of Provence to the
suburbs, with the opening of a second Sel de la Terre in the brand new wing of the Natick Mall. Soon after, Sel de la Terre
Bay opened its doors on Boylston Street in Boston next to its sister L’Espalier, which together form one spectacular dining
destination in one of Boston’s most prestigious neighborhoods.
At Sel de la Terre, our concept is simple. We:
Offer ‐ ‐
approachable and affordable Southern France cuisine in a comfortable environment
Use only farm fresh produce and obtain our ingredients from local farmers whenever possible
with seafood that is indigenous to New England
only the highest quality meats available
knowledgeable and professional, but entirely unpretentious service
Build strong relationships with our neighbors
Propose an adventurous, eclectic wine list without attitude
menus available throughout the day and evening
to “find an opportunity to improve at every moment”
Every day we strive to maintain these standards that we have successfullyupheld since our very first day of business.
‐
Recruiting for: Culinary Externs (L'Espalier) - Baking & Pastry Externs - Line Cooks - Future Openings
Back
‐ Cook
‐ Serve
‐ Make
‐ Provide
Strive
Michael Bergin L'Espalier Sous Chef
michaelb@lespalier.com
‐
Franco Carubia Sel de la Terre Chef de Cuisine
franco@seldelaterre.com (617) 266-8800
(617) 266-8801
Matthew Delisle L'Espalier Sous Chef 774 Boylston Street Boston MA 02199
matthewdelisle@lespalier.com (617) 262-3023
(617) 375-9297
Jiho Kim L'Espalier Pastry Chef
jiho@lespalier.com
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions
Page 13 Summer Career Fair - August 16, 2011