July Culinary Corner: Executive Chef Andrew Chadwick - Chatham Bars Inn | Massachusetts Office of Travel and Tourism (2024)

Posted by Massachusetts Office of Travel & Tourism

By Phyllis M. Cahaly, CMD, Director of Partnership Marketing, Massachusetts Office of Travel & Tourism

Jump to recipe for Chef Chadwick’s Tuna Tartare

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“Food for All!” That’s how Chatham Bars Inn Executive Chef Andrew Chadwick describes the world-class dining experience at this iconic Chatham, Cape Cod establishment. With more than five outstanding restaurants, each with its own distinct personality, patrons can choose from Stars, Sacred Cod, Beach House Grill, The Veranda, or Bayview Terrace, depending on what type of unique, seaside dining experience they are craving. While each restaurant has its own flair and style, the one thing that they have in common is Executive Chef Andrew Chadwick’s keen culinary eye and expertise.

As we move full throttle into the summer of 2024, we are delighted to introduce to you Chef Andrew Chadwick, a native of Wareham, Massachusetts, who knew by the age of 14 that he would choose a culinary career path. Chef Chadwick recalls fond memories, “from a young age, I remember that family was always brought together through food. My Oma (German for Grandmother) and Mom, both extraordinary cooks, would prepare delicious home cooked food. While my friends would be watching cartoons, I would be watching Julia Child and Yan Can Cook!”. Chef Chadwick’s kitchen career indeed started at an early age when at just 14 years old, he started working at Hell’s Blazes Tavern as a dishwasher and then quickly had the chance to work on the hotline. Chef Fred Dearing became a mentor for Chef Chadwick all through his high school years where he attended Culinary Arts at Upper Cape Tech in Bourne, Massachusetts.

After graduation, Chef Chadwick enrolled at the International Institute of Culinary Arts in Fall River, Massachusetts (now closed), and selected Chatham Bars Inn for his internship and thus his extraordinary career at the Chatham Bars Inn began. He was an instant standout and noted by then Executive Chef Anthony Cole who considered him to be a promising presence in the culinary world. “I worked at Chatham Bars Inn in various capacities over a six-year span and eventually into the position of Executive Sous Chef for four years,” states Chef Chadwick. After a time, Chef Chadwick was seeking a change, and moved to Maine for seven years to take over as Executive Chef at AAA, 4-Diamond Inn by the Sea, Elizabeth, Maine. During his tenure there, he expanded their menu options, developed experiential dining programs and partnered with local farms to feature seasonal produce and sustainable, under-utilized seafood from the Gulf of Maine. He accumulated a collection of culinary accolades and recognitions including the 2022 Chef of the Year Award for the State of Maine, Outstanding Manager of the Year at the Massachusetts Lodging Association’s Stars of the Industry Awards, as well as features on Good Day Maine, NBC’s 207 and at the Harvest on the Harbor Food Festival.

In addition to these amazing accomplishments, in 2018 Chef Chadwick was also chosen to cook at The James Beard House, New York City, as Guest Chef. Chef Chadwick reminisces, “It was an incredible honor to go to this beautiful home where James Beard lived and cooked, although they say that Julia Child cooked more in his kitchen than he did! We did a ‘Maine to Manhattan’ themed menu. You’re right in the middle of Manhattan and yet there is this beautiful backyard where we served a sit-down dinner for 40 guests plus the 80 seats inside the home. In fact, during this past off-season, I held a dinner right here at Chatham Bars Inn for the James Beard Foundation and based it on a “Night in New England” and invited a couple of other New England chefs to join us.”

Though he lived in Maine for seven years, it’s clear to see that Chef Chadwick still had beautiful Cape Cod and his beloved Chatham Bars Inn on his mind. “During the time that I was away in Maine, I never stopped thinking about the Chatham Bars Inn, that’s where my heart was. Then, almost two years ago, I received the call to be the next Executive Chef at the Chatham Bars Inn which is my dream job.”

This homecoming brought with it the title of Executive Chef and the responsibility of overseeing a staff of about 150 plus another 250 employees in the front of the house for the five restaurants. Not to mention the culinary special events he has planned for this summer such as their Farm-to-Table Dinners from June through November, their Beach Clambake Experience and new this year, the Beach Lawn with a beer garden, lawn games, a 32-foot truck, tap shed with 12 beer taps and a customized, retro Airstream bar! When asked how Chef Chadwick keeps all those different restaurants and menus going, he simply replies, “I love the fast-paced environment and the controlled chaos and most importantly, the happiness people get from the food and the art of the preparation.”

Chef Chadwick and his staff love to use the local, seasonal products offered by Massachusetts. They establish and maintain great relationships with local vendors, farmers and fishermen and combine those offerings with their Chatham Bars Inn Farm, an expansive eight-acre farm which produces more than 100,000 pounds of produce per year! Guests can even take a tour of this beautifully manicured farm located in Brewster which was started 10 years ago by farm manager Josh Schiff with just one acre and now has lovingly grown to this spacious garden.

For his menus, Chef Chadwick likes to start with the protein and work from there utilizing the freshest produce and products available at any given time of the year all prepared with the goal of providing patrons with the ultimate Chatham Bars Inn experience. “We have five outlets or restaurants on the property ranging from casual all the way to fine dining plus we offer catering and conference services,” says Chef Chadwick. “It’s food for all! People come here to enjoy the Cape for a few reasons and we hit them all and feed more than 4,000 people a day! Of course, seafood and lobsters are always the most popular items on the menu and you can get a traditional lobster roll or a private lobster bake on the beach with a personal chef cooking right on the pit! We see families that have been coming here for generations and new guests each year as well. Years ago, I think people only thought of broiled Haddock and boiled lobsters when they thought of Cape Cod. But now, the Cape is becoming more of a culinary destination and people seem to be a bit more adventurous these days and love trying new things on the menu.”

Chef Chadwick is so passionate about his career and his devotion to the Chatham Bars Inn and when asked what his favorite part of his job is, he is quick to say that he loves the “mise en place” (French for “things in place”) aspect of preparing for service and truly enjoys the cooking and working the line during service most of all. He loves working with his staff, talking to the customers and getting feedback and feels that smooth service in all his restaurants is just the best feeling of all, in fact, about his job he says, “I love it all!”

Chef Chadwick doesn’t have too much down time but expresses a great interest in getting back out to The Berkshires. He’d love to spend some time exploring the area and learning more about the western side of Massachusetts.

When Chef Chadwick arrives home at the end of a busy day, his go-to munchies might just be some Vermont Vault #5 Cheddar Cheese and a handful of pistachios! He enjoys having others cook for him and the responsibility of preparing his lifelong birthday meal of chicken pot pie and pistachio cake recipes and responsibilities have now been lovingly transferred from his mother to his wife.

Thanks for all your talents and dedication, Chef Chadwick – see you in Chatham!

Tuna Tartare

Courtesy of Executive Chef Andrew Chadwick, Chatham Bars Inn, Chatham, Massachusetts

Per 1 serving

• 3 oz Fresh ahi-tuna
• 2 tbs Sesame oil
• 1 tsp EVOO
• 1 pinch Chopped Chives
• 3 tbs Spicy Mayonnaise
• 1 pinch Salt and Pepper
• 1 bunch Grilled Scallions, Chopped

Garnish

• 1 pinch Sesame Seeds, Black and White Toasted
• 2 ea Sesame Crackers, Broken Into Pieces
• 8 ea Popcorn, Tossed with Curry Spice
• 2 Tbsp Avocado Puree

Method

1. Cut tuna into half inch squares, place in a mixing bowl and add the rest of the ingredients. Lightly toss and place in a 3inch, round, ring mold. Be creative with your garnishes!

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July Culinary Calendar

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All photos courtesy of Chatham Bars Inn, Chatham, Massachusetts

TOPICS: Cape Cod and the Islands, Chatham, Culinary Corner