Local celebrity chefs participating in 6th annual Restaurant Week

CONCORD – Nine celebrity chefs were selected from around the state to represent the New Hampshire Lodging & Restaurant Association’s sixth annual New Hampshire Restaurant Week, from March 24-31.

The week displays the talent and creative genius of nine celebrity chefs, chosen for their vision and passion in culinary arts and contributions to New Hampshire’s culinary community.

For eight days, participating restaurants offer Restaurant Week menu items with various pricing options, some including a prix fixe, three-course lunch and/or dinner menu.

Local chefs chosen are:

• Dan St. Jean, of The Common Man, is the executive chef, overseeing all kitchen operations, chefs, menu creation and food events for the six Common Man-named locations, including Merrimack. St. Jean began with The Common Man as the kitchen manager for the newly opened Lakehouse Grille in Meredith in 2004.

• Nicole Barreira, of Great New Hampshire Restaurants, is a fun and feisty part of her team, better known as T-Bones, which has a Hudson location; Cactus Jack’s; and Copper Door, which is in Bedford. She is the corporate chef for T-Bones and Cactus Jack’s, and part of the marketing team for the company.

• Scott Ouellette, owner of Magic Foods Restaurant Group: O Steaks & Seafood in Concord and Laconia, Canoe Restaurant & Tavern in Bedford and Center Harbor, The Inn on Main & O Bistro in Wolfeboro, and a catering and banquet facility in Moultonborough.

• Peter Agostinelli, of Bedford Village Inn, is an executive chef with more than 20 years of culinary experience in more than eight restaurants. His love of food was founded early on in his grandfather’s kitchen. He says his style is grounded in Italian, with a global infusion of technique and flavor.

• Edward Ceccherini, of The Bistro at LaBelle Winery in Amherst, is an executive chef who has been involved with restaurants for more than three decades. His seasonally inspired menu at LaBelle features a selection of upscale classic French bistro and American dishes created in large part using locally grown and sourced products.

• Adam Parker, of Fratello’s in Nashua, is an award-winning chef who fosters a simple approach when it comes to food: passion. He studied at the Culinary Institute of America, earning a bachelor’s degree in culinary management, as well as baking and pastry certification.

Other chefs are:

• Nimesh Maharjan, of Tuscan Kitchen in Portsmouth.

• Jonathan Cox, of Three Chimneys Inn & frost Sawyer Tavern in Durham.

• Matt Provencher, of The Foundry in Manchester.

For more information, visit restaurant weeknh.com.

– Submitted by New Hampshire Lodging & Restaurant Association

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