map info aqc

Executive Chef
Since 1995 when he opened the 39-seat Metropolis Cafe and 1998 when he opened Aquitaine Bar á Vin Bistrot, Seth Woods has been steadily shaping his Aquitaine Group into a respected local operator of fine-casual restaurants. Growing his brand Woods took on his partners, Matthew Burns and Jeffrey Gates, who together own and operate Aquitaine Chestnut Hill ( 2000) , Aquitaine Dedham ( 2009), Gaslight Brasserie (2008), Union Bar & Grille (2003) and the lunch-only Cafe Green Light (2008).

map info aqc General Manager

Liz grew up in Vermont and went off to UVM, where she got her degree in History. Once she started working in her field she began to notice that the most exciting part of her day was actually in the kitchen. After completing a degree in Food Service Management and Culinary Art from Johnson &Wales in Providence, Liz quickly realized her heart belonged in the Front of House, sharing her passion for food and hospitality with guests. After joining the Aquitaine Group in 2014, Liz is excited to be the new General Manager at Aquitaine Chestnut Hill.

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map info aqc Chef de Cuisine
Cooking isn’t something that was on Robert’s radar while earning his BA in Business Administration from a small school in the mountains of Boone, NC. It all began when he took a job washing dishes at a local restaurant.  He found that his tolerance for adversity, attention to detail, and organizational skills translated well to the kitchen.  Upon graduation he moved to Vermont and landed a job at the Mount Snow Grand Summit Hotel where his passion for local food and creative flavor profiles was born. After quickly working up the ranks to lead line cook RJ became the Banquet Sous Chef. RJ’s love of the outdoors, skiing in particular, led him to Ajax Tavern, Part of The Little Nell Hotel in Aspen, CO.  It is here, in a very demanding and fast paced environment, under multiple classically trained chefs that RJ developed his craft even further.  A native of Longmeadow, MA, RJ moved back to the east coast in the spring of 2013 and accepted a job as Sous Chef at Aquitaine Chestnut Hill. He has since been promoted to Executive Sous Chef and now Chef de Cuisine. RJ loves expressing his creativity and passion for local ingredients in this small neighborhood bistro.

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