From working the line at Ken Oringer’s Clio, to being a personal chef for the Guinness family in Spain, Charlie pursued his culinary education through trial by fire. A native of Foxboro, Massachusetts, Charlie attended Northeastern University and studied Journalism, but quickly realized that his time outside of the classroom working the line was his real calling. After working for Oringer in Boston for several years, Charlie moved to New York, where he spent four years cooking around the city, eventually rising to Executive Chef at Daniel Boulud’s DBGB in the Bowery. Charlie also spent formative time in Europe, at In de Wulf in Belgium and Restaurant Frantzen in Sweden. Drawing on all of these experiences, Charlie is now in Concord, excited to take all that he has learned and apply it to the unique opportunity at Woods Hill Table: serving delicious food, sourced from great local farmers, in an agricultural hub of New England perfectly suited to seasonally focused cuisine.