Chefs & Restaurants


Chefs & Restaurants

Housing Families is proud to feature some of Boston’s most prominent chefs. They will provide an extensive tasting of flavors and mouthwatering treats. We will also feature the following HFI neighborhood restaurants and supporters:

Guests are encouraged to mingle with all our chefs and honorees while enjoying live entertainment of the World Premier Band.

VIP Chefs

Derek Barragan Executive Chef Del Frisco's Boston: Barragan
Executive Chef
Del Frisco’s Boston:

In the spring of 2011, Executive Chef Derek Barragan launched Del Frisco’s Double Eagle Steak House, Boston’s newest, luxury restaurant known for it’s prime steaks, luxurious décor and Southern hospitality, at the spectacular new LibertyWharf development.  With 8 plus years of culinary experience, Barragan is a true force to be reckoned with in the kitchen at what has fast become one of Boston’s premiere steakhouse destinations.

Originally from Fort Worth, Texas, some of Barragan’s best memories are of times spent cooking with his family. Whether a holiday, a weekday or Sunday dinner, cooking was always at the center of time spent with family. As Barragan neared his High School graduation, it was clear that he would take his passion for cooking and work toward developing a career as a chef.

In 2003, Barragan joined Fort Worth’s Lonesome Dove Western Bistro as Sous Chef. Working alongside his mentor, nationally acclaimed Executive Chef Tim Love, Barragan developed culinary skill, technique and savvy.

After four years of sharpening his culinary skills as Lonesome Dove’s Sous Chef, Barragan was promoted to Chef de Cuisine in 2007. In 2008, he joined the Fort Worth Del Frisco’s as Executive Sous Chef. After following Del Frisco’s and admiring the restaurant in his community, he was honored by the opportunity to work with such an established restaurant group.

Today, he is thrilled to be living in Boston and enjoying the success of New England’s first Del Frisco’s location.

Chef Barragan is a graduate of the Art Institute of Dallas where he garnered a degree in the Culinary Arts in 2004.

Louis DiBiccari Chef/Owner Tavern Road: www.tavernroad.comLouis DiBiccari
Tavern Road:

Louis DiBiccari, a graduate of Scottsdale Culinary Institute, first interned at the Bostonian Hotel. His talents were quickly recognized and he worked with Frank McClellend at L’espalier until the inception of Sel de la Terre where he spent 12 years leading and growing the brand. In 2008 Louis was named chef de cuisine of SDLT in the Back Bay at the Mandarin Oriental Hotel.It was in this role that Louis began accumulating local and national recognition for his abilities in the field and his culinary styling of “nose to tail” cooking, his relationship with local farmers and dedication to working within the organic seasons of the New England harvest.

In 2009 he and eight of his piers were named “Rising Star Chefs” by  Louis left the SDLT team in 2011 and spent six months traveling and working as a chef in Groton at Dave Gilson’s Groton farm, the Herb Lyceum. In 2003, Louis started Boston’s first ever underground dining experience. Out of his Brookline apartment Louis started what is now known as Chef Louie Nights, an interactive dining experience where the guests go to his website and vote for themes and ingredients. What started out as a house party has grown to a semi-annual event that showcases some of Boston’s rich young culinary talent. Most recently, Louis has launched a second event project called CREATE: six artists, six chefs, one canvas. This mission of this concept is to bridge the gap between visual and culinary arts in the city of Boston and to help foster the artists community back to a multi cultural city severely lacking in artistic depth.

Steve DiFillipo Chef/Owner Davios:

Steve DiFillippo

After graduating from Boston University in 1982, Steve DiFillippo, owner of Davio’s Northern Italian Steakhouse (Boston, Foxborough, Lynnfield, Philadelphia, Atlanta and Manhattan) and Davio’s Cucina (Chestnut Hill, MA), attended The Cambridge School of Culinary Arts to pursue his dream of becoming a chef. During his college years, DiFillippo worked his way up the ladder at SeaSide, a popular bar and restaurant located in Boston’s Faneuil Hall.

In 1985, at the early age of 24, DiFillippo purchased his first restaurant: an existing spot named Davio’s. It would be here that DiFillippo would brand the name of Davio’s as synonymous with quality. Located at the up and coming end of Newbury Street in Boston’s trendy Back Bay, the original Davio’s was opened in 1977 as a family-owned Italian restaurant with local charm. As Boston’s culinary tastes began to develop and become more refined, DiFillippo transformed the location into fine dining destination. DiFillippo retooled the menu, the space, the wine list—injecting many reincarnations of his mother’s recipes into the menu. The new Davio’s garnered rave reviews for being “innovative, creative and bold.”  In August of 2013, he opened in his hometown of Lynnfield, MA. His next venture is the opening of Davio’s Manhattan across from Grand Central Station.  Most recently, Steve DiFillipo was named Restaurateur of the Year.

Andy Husbands Chef/Owner Tremont 647: & Sister Sorel Andy Husbands
Tremont 647:
Sister Sorel

Chef Husbands started his culinary career when he was 14, became the Executive Chef of the nationally-renowned East Coast Grille in Cambridge, and went on to open his own restaurants, including two of Boston’s hottest – Tremont 647 and Sister Sorel. Husbands has also appeared on FOX’s “Hell’s Kitchen,” CBS’s “Chef on a Shoestring,” and has appeared on countless shows across the country promoting his book, “The Fearless Chef.” He is a two-time finalist for James Beard’s “Best Chef,” a Wine Spectator’s “Award of Excellence” recipient, has won Grand Prize in the National Poultry Council’s competition, and several “Best of Boston” awards in Boston magazine. Chef Husbands was recently also named was named Mass Restaurant Associations’s Chef of the Year.

eddie-payneEddie Payne
Chef/VP Operations
Tuscan Kitchen:

Eddie started his culinary career at a very young age making pizzas at 13 years old. Upon his graduation from high school, Eddie’s plan was to follow in his father’s footsteps and join the US Airforce. To his surprise, he was awarded a scholarship to go to culinary school at Newbury College in Brookline, Massachusetts. Out of culinary school, Eddie went to work as a cook at the Ritz Carlton where he quickly worked his way up to sous chef & butchery chef. From there, Eddie became Chef de Cuisine at the Bay Tower Room in Boston, opened Anago Bistro in the Lenox Hotel and became Executive Chef of Davio’s restaurant in Providence, Rhode Island. Eddie was named Rising Star Chef under 30 and also attended the James Beard House in NYC. It was in 2000 that Eddie met Joe Faro, founder of Tuscan Brands, and the rest was history. Starting out as a culinary salesperson for Josephs Gourmet Pasta and Sauces, Eddie quickly rose through the rank and ultimately became National Director of Food Service Sales managing 25 salespeople and 450 foodservice distributors. Joe sold Josephs Pasta in 2006 where Eddie stayed on for 5 years in his role. Today, Eddie is responsible for all operations as well as culinary execution at Tuscan Brands in both Tuscan Kitchen and Tuscan Market concepts.


Michael  Schlow Executive Chef/Owner Via Matta:, Tico: & Alta Strada: www.altastradarestaurant.comMichael  Schlow
Executive Chef/Owner
Via Matta:, Tico:
Alta Strada:

After completing his training at the Academy of Culinary Arts in New Jersey, Chef Schlow moved to Boston in 1995, where he opened Radius, named one of the “Top 25 Best Restaurants” by Gourmet magazine. Chef Schlow has earned the James Beard Award of Excellence “Best Chef in the Northeast,” the Robert Mondavi “Award of Excellence,” and “Best Chef in the Country” by Sante magazine. He is a frequent guest on TV shows including Today, Good Morning America, Food Network’s “Iron Chef,” and Top Chef Masters. Chef Schlow is the author of “It’s About Time: Great Recipes for Everyday Life.”



Watch a short interview with Michael Schlow explaining why he supports the work of Housing Families.

Jeremy Sewall, Chef/Owner, Lineage and the Island Creek Oyster BarJeremy Sewall
Island Creek Oyster Bar:

Chef Sewall graduated with honors from the venerated Culinary Institute of America then opened the White Barn Inn, in Kennebunkport, Maine, travelled extensively in Europe, then returned to Boston to work at L’Espalier, a restaurant known for its exacting standards and classic French cuisine. In 2000, Chef Sewall was named a James Beard Foundation “Rising Star Chef in America.” He opened Lineage in Brookline in 2006 with his wife Lisa, who also trained at L’Espalier, and three years later, they opened Island Creek Oyster House.


Greg Weinstock Chef Salvatore’s Seaport: Weinstock
Salvatore’s Seaport: 

Sometimes one chef calling in absent sparks the legendary career of another aspiring chef. That is what happened to a 14 year old dishwasher one fateful night. Greg Weinstock would get his first chance to cook at a restaurant- and the rest is an illustrious history of cooking at some of the Northeast’s finest restaurants.

Growing up in Medfield, Massachusetts, the Weinstock family maintained a home garden, from which they would raise ingredients for all of their meals. This way of life instilled in Chef Weinstock a precise awareness of what was fresh and seasonal – and what was not. While he would go to school at UMass Amherst for Restaurant Administration, his passion for cooking would inspire him to leave school after two years in order to become a great chef. Two decades of cooking later, Chef Weinstock’s expertise in fresh seasonal products has graced the kitchens of esteemed Boston restaurants such as Citizen Public House, Lucca, Tresca; along with several of Legal Seafoods’ Northeast locations.

Now, Since 2011, Salvatore’s Italian cuisine has been infused with Chef Weinstock’s seasonal creativity and unparalleled commitment to fresh ingredients. “Food and cooking is in my blood, my grandfather owned a market and butcher shop, my uncle is a knife maker, and my parents are great cooks,” further confirmation that Chef Weinstock was destined to head Salvatore’s kitchen.











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