Chef's Story

“Where the sauce meets the soul” is one of Gregg Wilson’s words to live by, and also the slogan of his “Only on the Vineyard” hot sauce. A native of the Bronx, New York,...

Glenn Von Neumann has been the executive chef at the Blue Canoe restaurant in Vineyard Haven for the past two years, but he has been a passionate cook for most of his life. The...

“We went into Alchemy looking for their popular bag of fried oysters , and when we didn’t find them on the menu due to a new chef, we asked around to find out where...

Antonio (Tony) Saccoccia, chef and owner of the Grill on Main in Edgartown, invited us to observe while he made mozzarella and ricotta cheeses in the restaurant’s kitchen.

This chef enjoys pulled pork, music, his Japanese Shun knife, and rainy days in other Island restaurants.

The Black Sheep chef will be part of this year’s “A Rock Star Adventure with Cheese, Charcuterie, and Wine, ” seminar at the M.V. Food and Wine Festival.

How a chef turned an off-season delivery service into one of the most popular lunch spots on the Vineyard.

Martha’s Vineyard has no shortage of restaurants and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these epicurean wonders and are presenting our findings in a weekly series. There’s...

Martha’s Vineyard has no shortage of restaurants and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these epicurean wonders and are presenting our findings in a weekly series. Jenna Sprafkin,...

The Island has no shortage of restaurants, and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these epicurean wonders and we are presenting our findings in an ongoing...

Martha’s Vineyard has no shortage of restaurants, and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these culinary wonders and share their stories each week. Ron Cavallo, known as...

Martha’s Vineyard has no shortage of restaurants, and behind each one, there’s a top-of-the-line chef. The Times decided to get to know these culinary wonders and share their stories. Nathan Gould is a busy guy....

Merrick owns the restaurant with Jenik Munafo and Hocine Khelalfa.

The most spectacular thing was when President Bill Clinton came into my old restaurant. I don’t remember another night like that in my career. We found out he was coming only thirty-five minutes before. It was September and he came in late in the evening, so we didn’t have to close the restaurant. He ate warm goat cheese stuffed Anaheim peppers.

Max Eagan at Rocco’s Pizzeria

He started cooking professionally at age 14, at a little barbecue restaurant in Virginia.

Mr. Melnick began working in restaurants at age 15 in Amherst. Now he is head chef at The Terrace in Edgartown.