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T3 Chefs and Catering

 

The Barn at Wight Farm

Enrico Giovanello

Rico Giovanello

Executive Chef, Business Development, Table 3 Restaurant Group

Entrepreneur, businessman and chef, Enrico Giovanello enjoys a reputation of building successful culinary establishments by knowing what his clientele love. Specializing in fresh, authentic cuisine – much of which was learned by cooking alongside his Italian grandmother – Enrico is able to translate ingredients and cooking techniques across a variety of styles including French, Asian, Latin, BBQ and, of course, Italian.

He founded Enrico’s Brick Oven Pizzeria and Giovanello’s Italian Market, and is often seen in action at Old Sturbridge Village, VIA Italian Table. In the role of Executive Chef for Table 3 Restaurant Group, Chef Giovanello will delight loyal fans and new patrons alike with delicious and diverse menus create specifically for our dining establishments.

Daniel Finger

Head Chef at The Duck & Avellino

Since graduating from the Swiss Hotel Management School, Engleburg and Leysin Switzerland, in 2007, Daniel has worked in and managed some of the finest kitchens in some unique destination locations such as Switzerland, Florida, and Martha’s Vineyard to name a few. Daniel’s food has been recognized with awards from OpenTable, TripAdvisor, Boston Magazine, and Yankee Magazine. Daniel is looking forward to delivering true “world class” cuisine to customers, old and new, of The Duck and Avellino. Daniel brings great passion for food and is anxious to build upon the long culinary traditions and history of The Whistling Swan building.

Tony Pitts

Head Chef at The Barn at Wight Farm and Cedar Street Café

As an avid sportsman, Tony brings his passion for the outdoors into the culinary experience he delivers to his guests. Wild game, butchering, smoking, and sausage making are just a few of the many skills Tony uses to bring a truly unique culinary experience to our organization and customers. As a veteran of more than 25 years in the hospitality business, Tony’s combination of classical training, practical cooking skills and kitchen management experience makes him a valued member of the Table 3 team. From intimate dinners to flawless banquets, Tony’s enthusiasm for food, preparation, and great flavors always shines through.

 

Patrick Farrelly

Pat Farrelly, Head Chef Pastry Arts

Head Chef, Pastry Arts

With a degree in the culinary arts from Boston's Bunker Hill Community College and a number of successful apprenticeships in Boston, Pat returned to Central Massachusetts to launch his dessert and pastry career at the acclaimed Cedar Street Restaurant over 10 years ago. With a passion for creating handcrafted specialties featuring the freshest ingredients, Pat’s desserts have become famous in his hometown of Sturbridge, MA.

After a more than a year as Head Chef at Cedar Street Grille establishing the revitalized restaurant as one of the area’s most popular restaurant, Pat has assumed his new role as Head Chef—Pastry Arts, for the Table 3 Restaurant Group. Pat will oversee all dessert menu development, training, and implementation of dessert standards for the group. Pat will also be working at and with each Table 3 restaurant to ensure we are as well-known for our deserts as we are for our inventive cuisine.

 

Nick Faucher

Chef Nick Faucher

Head Chef, Cedar Street Grille

In his two years as Head Chef at the Cedar Street Grille, Nick grew both the sales and customer satisfaction ratings to record levels. As a Sous Chef, Nick apprenticed under Head Chef Rob Fecteau at The Duck restaurant in Sturbridge, Mass. During that time, Nick demonstrated the culinary creativity and kitchen discipline needed to assume the helm of one of the group’s most successful restaurants. Nick works closely with his culinary team on menu development and maintaining professional standards, and most importantly, continues on the successful path set forth by Chef Farrelly and Chef Giovanello. Nick is also concentrating on finishing his degree and launching a new line of organic salad dressings.