Friday, June 24, 2022, 6:30 PM
Sanctuary, 82 Main Street, Maynard, MA!
The evening will feature
- A live, fast-paced cooking competition among three local chefs judged by local food experts and you (with donations for your favorite chef)
- You be the judge – an auction for the final position on the panel of judges
- The sounds of concert guitarist Dave McLellan
- International cuisine by Sara’s Cooking and Catering
- Delectable desserts prepared by pastry chef and Open Table Kitchen Manager, Jed Hackney
- Signature cocktails, RhuBerry Fields Forever and The Big Onion Martini
- Silent Auction
- Fund A Need with donations matched by Liz and Phill Gross
Honorees: Open Table is pleased to honor the Gilson Family Foundation and the Osterman Family Foundation, long-time supporters of Open Table.
Get Excited! Here’s a preview of some of the FUN at the Event!
Acclaimed local chefs Didem Hosgel, Jordan Mackey, and Lucmann Pierre will take center kitchen as competitors at this year’s Chopped for Charity gala. They will compete in a fast-paced cooking challenge for an expert panel of judges and YOU, the audience – tickets go on sale May 1. How will they use the secret ingredients and how will they handle the pressure? Can’t wait to find out!
Chef Didem Hosgel
Chef Didem Hosgel was born with a love of food. In her traditional Turkish home, cooking equaled nurturing. Every meal brought her family together to share in conversation, argument, laughter, love, and happiness. Her mother, grandmother, and aunts were her first culinary instructors, teaching her to grow and cook the fruits, herbs, and vegetables in their home garden. Didem traveled to the U.S. in pursuit of her passion and where she convinced acclaimed Chef Ana Sortun of Oleana to take a chance on a home cook with no experience but endless determination.
After many years at Oleana, she received a degree from Cambridge School of Culinary Arts. She then became the Chef to the Turkish Consulate of Boston and returned to work with Sortun as her Chef de Cuisine of Sofra Bakery and Cafe. In 2020, Chef Didem introduced Tasteful Sini, a personalized chef service, to create memorable food experiences in everything from day-to-day meals to most special celebrations.
Chef Lucmann Pierre
Chef Lucmann Pierre came to the United States from Haiti at the age of 13. To help pay for college, he worked for the Marriott Corporation in its IBM Executive Conference Center where he was trained by some of the Culinary Institute of America’s top chefs. After completing a degree in Information Technology, Luc left the culinary arts to pursue a career in Retail IT. Urged by his wife to return to his passion and his love of the culinary arts, he launched Le Pierre Caterers, serving clients throughout the New Jersey, New York, Pennsylvania region and beyond. Recognized for his high level of achievement, he was named President of the National Association for Catering Events (NACE) of New Jersey and has been featured on the TODAY Show on NBC and several other media outlets. Lucmann is a James Beard award recipient and Cookbook author who has earned a reputation for delectable cuisine and unprecedented service.
His move to the Boston area was in part inspired by a job opportunity for his wife and unfortunately coincided with the outbreak of the COVID crisis. He briefly hosted a Facebook program, “Cooking with my Daughter,” offering live instructions for making delicious meals during lockdown and beyond. Luc is best known for his giving heart in supporting many charitable organizations. Open Table is grateful to have Chef Lucmann work in our kitchen helping to prepare thousands of meals for our neighbors in need.
Chef Jordan Mackey
Jordan Mackey is the Chef-Owner of Nans Rustic Kitchen and Market in Stow and Sobre Mesa Tequila Bar in Sudbury. Before returning to Massachusetts in 2015, his passion for all things food has taken him to many areas of the country. His core approach in each environment, something he calls “Conceptual Synergy,” led the way to developing diverse menu concepts for the hotel and restaurant groups he served.
Jordan’s passion is storytelling in his approach to food, from menu formatting and presentation to china, glass and silver patterns. Jordan believes in a “complete experience” for his diners where the experience as a whole, not just the food, is what his guests take with them. Jordan is well versed in the cuisines of: numerous countries. In addition, Jordan is proficient in “Farm to Table” cuisine, and modern European cooking and plating styles.
In his spare time, Chef Mackey can be found digging in his organic vegetable garden with his daughter Aria or visiting friends at local farmers’ markets and wineries. Mackey, a graduate of the New England Culinary Institute in 2000, has had stages with Roy Yamaguchi of Roy’s restaurants and Austrian Master Chef Wilhelm Gahabka. He credits his mentoring and inspiration to French Master Chef Michel Leborgne, Union Square Café’s Danny Meyer, and fresh vegetables.
Join the three experts seated at the judges’ table by voting (with your dollars) for your favorite chef during the event!