Chopped for Charity – Open Table

Chopped for Charity 2025

Open Table’s annual gala and cooking competition returned on Friday, May 30, 2025, for an unforgettable evening of food, fun, and philanthropy. More than 200 guests enjoyed a one-of-a-kind experiential fundraiser featuring three professional chefs in an exciting culinary showdown, silent and live auctions, delicious food, and engaging activities. VIP ticket holders were treated to an exclusive tasting of artisanal wines from the Rosenthal portfolio.

During the event, we were proud to honor Deena Whitfield for her years of tireless dedication to Open Table, and we extend our heartfelt thanks to our community partner Welch’s for their continued and generous support.

A special thank you to our emcee, Chef Jason Jernigan, for bringing energy, humor, and heart to the evening and keeping the competition lively and engaging.

View photos from the event HERE, and read on to find out who earned the title of Chopped Champion!

Thank you to everyone who attended, participated, donated auction items, volunteered, and—most importantly—supported our efforts to address hunger in our local community with compassion, dignity, and respect for the diversity of those we serve.

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Chef Competition Photo Gallery Chefs Judges Emcee Honoree Our Sponsors

And the Winner Is...

Chefs Jason Gentles,Aaron Furmanek, and Shaun Coen before Chopped for Charity 2025

The talented chefs were under pressure, with only 30 minutes to prepare and plate an entrée-style for the judges using Open Table groceries they had pre-ordered through the online-ordering system and the secret ingredients: Welch’s grape jelly, fresh strawberries, and pecan butter.

It was a tough decision for the judges. Chef Lucmann Pierre returned to the stage as our head judge and was joined by Julia Whiteneck and Jeanine Calabria who both returned as judges after winning positions in a hard-fought auction prior to the start of the competition.

The winner was Chef Jason Gentles who wowed the judges with his vibrant African-inspired vegan pecan butter stew. Chef Aaron Furmanek impressed with a French-style vegetable stew, and Chef Shaun Coen delighted with pan-seared pork tenderloin topped with fresh cream and chives. Every dish—and every chef—was a winner in support of local families in need!

Photo Gallery

Our fabulously talented photographers, Colin Valentine and Keagan Strelzoff, captured hundreds of engaging shots of the event. Many thanks to them for sharing their skill and time.

We’d love to add yours to our collection—please send photos to events@opentable.org.

Meet the Chefs

Chef Aaron Furmanek

Executive Chef and Owner
White Pine Kitchen

Aaron is a self-taught chef with over two decades of experience. He is currently the estate chef for the Consulate of France in Boston.

He has held positions ranging from the Executive Chef and Cooking School Chef at Saltbox Kitchen and Saltbox Farm in Concord, MA to a test cook at America’s Test Kitchen.

He and his wife, Danielle, are in the process of launching their own Private chef service, White Pine Kitchen. Aaron is from the Chicago area where he grew up surrounded by a wealth of family and of the food and cultures of that city. He resides in Maynard, MA with his wife, two sons, and dog.

Chef Jason Gentles

Executive Chef and Owner
Gentles Cuisine

Jason Gentles is chef and owner of Gentles Cuisine, based in Lowell, Massachusetts. His culinary career spans 20 years. Born and raised in Kingston, Jamaica, Chef Gentles has developed his passion for the flavors of the Caribbean and Africa through work in restaurants, catering companies and the Royal Caribbean. Chef Gentles’ culinary style is a reflection of his Jamaican roots, infused with global influences and a touch of his own innovative flair. He has received numerous awards, including winning the 2020 Boston Jerkfest competition. He is a master of balancing flavors, creating dishes that are both comforting and exciting. His passion for fresh, high-quality ingredients shines through in every dish he creates.

Chef Shaun Coen

Executive Chef and Owner
Seasons

Cooking has always been Shaun’s calling, and he has turned that passion into a long, rewarding career. After graduating from culinary school with honors, he was recruited by one of Boston’s top fine-dining restaurants and private clubs. Under a Master Swiss Chef, he refined his culinary skills before expanding his experience as a Banquet Chef at a Miami Beach resort, again working with a German Master Chef, Returning to New England, he helped launch multiple successful operations, from private restaurants to major golf events. Eventually becoming an Executive Chef at a private country club, Shaun loves cooking with local ingredients that showcase New England’s rich flavors and ever-changing seasons.

The Master of Ceremonies

Chopped 2024 competitor, Chef Jason Jernigan returns as our Master of Ceremonies this year!

Chef Jason Jernigan

Chef Owner, Chef Style Boston
Svenfish Chef Collaborator

Chef Jason Jernigan, owner of Chef Style Boston, is a classically trained chef who believes food is more than just nourishment—it’s a way to create lasting memories that foster understanding, bringing people together through flavor, story, and shared experiences. After serving as a Clinical Laboratory Scientist in the U.S. Air Force, Jason followed his passion for cooking, blending his Southern roots with the bold, vibrant flavors of Mediterranean cuisine, particularly Greek, Turkish, and regional Italian dishes. His energetic and engaging approach has made him a sought-after private chef, also known for crafting immersive, multi sensory dining experiences set to body moving beats!

Recognized as a top culinary talent, Jason was awarded “Best of Boston 2024” by Business Rated and has gained a strong following for his innovative and approachable style. He first appeared at Chopped for Charity in Concord, MA, as a competitor and now returns as Master of Ceremonies, bringing his signature charm and expertise to the event. Whether leading an interactive tasting menu or designing a custom 8 course experience, Jason’s goal remains the same: to make food unforgettable by creating moments that connect and inspire.

The Judges

Chef Lucmann Pierre

Chef Pierre, a native of Haiti, is a James Beard award recipient and cookbook author who has earned a reputation for delectable cuisine and unprecedented service. Chef Pierre got his start with the Marriott Corporation where he was trained by some of the Culinary Institute of America’s top chefs, and in 2007, he launched Le Pierre Caterers. Recognized for his high level of achievement, he was named President of the National Association for Catering and Events (NACE) of New Jersey. Chef Pierre has been featured on the TODAY Show on NBC and several other media outlets. As owner and executive chef of Le Pierre Caterers, Chef Pierre blends his passion and more than 30 years of culinary experience and training to serve up a dining experience that pleases the senses.

Julia Whiteneck and Jeanine Calabria

Julia Whiteneck and Jeanine Calabria outbid the competition to claim the coveted judge spots alongside Chef Lucmann Pierre. Both Julia and Jeanine have honed their tasting skills as returning judges in past Chopped for Charity competitions, bringing both experience and discerning palates to the table. Their thoughtful commentary and enthusiastic participation added depth, fun, and flavor to the night’s culinary showdown.

Honoring

Deena Whitfield

Open Table Chair Emerita

Deena Whitfield served six years on the board of Open Table, the last three as chair. Although Deena stepped off the BOD in Spring 2018, it’s no exaggeration to say that Open Table wouldn’t be where it is today – literally – without Deena’s vision and determination.

It was Deena who led the charge to find, and finance, the purchase of Open Table’s headquarters at 33 Main Street in Maynard. She organized the search, identified possible locations, wrote the prospectus and approached banks, determined to find a permanent home for Open Table. She then helped spearhead the Capital Campaign, raising funds from generous donors to fill in the gaps and flesh out her vision.

Thanks to Deena’s belief in what could be, Open Table has grown into a stronger organization, able to provide better food and community services to more people in our area and beyond. Deena continues to be an active supporter of Open Table who donates her many skills and connections to help forward Open Table’s mission to solve food insecurity in our local communities.

Deena Whitfield came to Open Table with years of experience as a consultant, board member, and administrator in the world of education and non-profit organizations. She is a founding member of Kerem Shalom and a former synagogue president. Before retirement in her professional career in 2013, she spent 10 years as a partner in an executive search firm that focused on finding senior-level administrators for colleges, universities, and non-profits and 10 years in college admissions as an Associate Dean of Graduate and Adult Baccalaureate Admissions at Lesley University and as Dean of Admissions at Brandeis University. After retirement, Deena served on the Board of Open Table for six years, and three years as chair, and continues to be active in the organization.

In the past, she has served on the Board of Trustees of Emerson Hospital, as President of the Concord/Carlisle Community Chest, and as President of the League of Women Voters of Massachusetts. She is currently a Board member on the Concord Bridge newspaper.

Community Partner: Welch's

This year Concord-based Welch’s will be recognized at Open Table’s Chopped for Charity as a valued partner in our mission. Founded more than 150 years ago and headquartered in Massachusetts, Welch’s is an iconic and leading fruit-based food, beverage, and agricultural cooperative owned by 650 family farms across the United States. Welch’s purpose of nourishing through the goodness of fruit is at the core of everything it does and unites its growers and employees in its quest to be the best. Welch’s is on a mission to sustainably deliver flavorful moments to consumers everywhere with our delicious real fruit juices, refreshingly sweet sparking juices, and family-favorite fruit spreads, jams, and jellies.

For the past four years, Welch’s has supported Open Table with food donations and employee volunteer sessions, making it one of the food pantry’s greatest corporate supporters.

Three to four times a year, Welch’s makes a substantial in-kind food contribution of jams or fruit juice to Open Table. Each donation includes two pallets of products and weighs 1500 to 2000 pounds. Because these fresh off-the-line products have been through Welch’s product testing process, the pallets have been broken into and can no longer be sold to distributors. Instead, Open Table is the lucky recipient.

In addition to donated food and drinks, Welch’s employees are annual volunteers at Open Table. They have participated in activities at the former Beharrell Street location in Concord as well as the main pantry in Maynard. Most recently, a group from Welch’s hand painted our window mural in Maynard.

Recently, Welch’s found a creative way to support Open Table. In anticipation of their upcoming move from Concord to Waltham, Welch’s held an employee “yard sale” with proceeds to benefit Open Table. The sale featured memorabilia and other items from their corporate headquarters and raised over $1,000 from employee donations.

Open Table truly appreciates our ongoing relationship with Welch’s, and the many ways they support our mission. We are proud to recognize them as our 2025 Chopped for Charity Community Partner Honoree.