Matt Jennings

With three consecutive James Beard Foundation Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Under 40 Big Thinkers In America list, Chef Matt Jennings is recognized nationally for his bold, lusty cooking and dedication to New England locality through artisan and seasonal ingredients. A Boston native and graduate of The New England Culinary Institute in Vermont, Jennings started his career in notable American and European kitchens before leading the specialty sourcing programs at Cowgirl Creamery and Tomales Bay Foods (San Francisco) and Formaggio Kitchen (Cambridge, MA), where he met his wife, Kate Jennings. In 2002, the pair opened Farmstead, an artisan food and cheese shop in Providence, RI. In 2006, Jennings introduced Farmstead’s adjacent bistro, leading to a decade of national acclaim. Jennings closed Farmstead in June 2014, returning to his native Boston to focus on Townsman, a new restaurant opening late fall 2014. Located in the new Radian Building at 120 Kingston Street in downtown Boston, Townsman will pay homage to Jennings’ New England roots, showcasing his commitment to the region’s ingredients, purveyors and traditions.