Indulge in warm, intimate evenings of gastronomic surprise with friends and loved ones. Executive Chef James Hackney and his culinary team partner with a new chef to share a sampling of cuisines from around the world. Each dinner features a welcome cocktail reception at 5:30 p.m., followed by a single nightly seating at 6:00 p.m. Guests will enjoy wine pairings and a variety of delicious courses in a communal seating setting, creating a shared and convivial dining experience.

Turn these nights into an overnight.  Indulge at dinner and luxuriate overnight.

Book a Room

March 8th

Chef Nathan Rich

Chef Nathan has earned widespread recognition for his innovative culinary approach and his extensive expertise in luxury hospitality. Acknowledged as one of only three chefs to receive the prestigious Relais & Châteaux 2013 Rising Chef Trophy, he currently leads the culinary program at Twin Farms. His work is centered around creating memorable dining experiences, utilizing locally sourced, naturally grown ingredients that highlight the seasonal changes. Chef Nathan’s philosophy ensures that each dish at Twin Farms not only delights the palate but also narrates the story of its origins.

A New Hampshire native, Chef Nathan joined the Twin Farms team in 2013 from Lake Placid Lodge. He sharpened his culinary skills at premier establishments including the Mandarin Oriental, Boston; The Vinoy resort in St. Petersburg, Florida; Taj Boston; and the Balsams Grand Resort Hotel in New Hampshire.

March 22

Chef Will Gilson

Chef Will Gilson, owner of Cambridge Street Hospitality Group, developed a passion for farm-to-table cooking at the age of 15 while growing up on a New England farm. His commitment to seasonal, farm-fresh cuisine led to the opening of Puritan & Company, which quickly garnered recognition, including two James Beard Award nominations.

In 2021, Gilson expanded his culinary footprint with three dining concepts at Cambridge Crossing: The Lexington, Café Beatrice, and Geppetto. His latest venture, Puritan Oyster Bar, showcases innovative New England seafood in the heart of Cambridge. Outside the kitchen, Gilson enjoys spending time with his wife Molly, their daughters, and their dog, Indy.

Chef Colin Lynch

Chef Colin Lynch is a lifelong New Englander, and grew up in Newburyport, Massachusetts.  His extensive experience with the Gruppo group led him to be involved with the great restaurants Drink, Sportello and Menton in Boston.  In 2016 he opened his own restaurant, Bar Mezzana, and quickly received rave reviews.  Wequassett is excited to bring his talent to the Cape as we explore a Mediterranean vibe with Chef Lynch!

Chef Jody Adams

Coming off our Cape to Capri Dinner at La Padrona in Boston, Chef Adams brings her magic to Wequassett. Currently balancing chef and co-ownership roles at seven, (soon to be eight) restaurants in Boston, Jody’s priorities and passions have driven her long career in the kitchen, in her philanthropic work, and in communities here and abroad.  Wequassett is thrilled to have her talents join us here on Cape Cod!

Chef Megan Vaughan

Chef Megan Vaughan is the new Executive Chef of the Forbes four-star rated Rare Steakhouse and Rare Lounge. Vaughan, an accomplished chef with an impressive culinary background.  Wequassett is looking forward to sharing a delicious dinner with Chef Vaughan’s expertise at the helm.

Chef Jeremy Sewall

Jeremy Sewall, a true New Englander at heart, honed his culinary skills after summers in Maine, where seafood runs in his family’s blood. A graduate of the Culinary Institute of America, he gained experience in Europe before returning to Boston. Sewall’s restaurant ventures include Row 34, Lineage in Brookline and Island Creek Oyster Bar in Boston. He’s authored acclaimed cookbooks and supports sustainable aquaculture. Beyond the kitchen, Sewall mentors culinary students and supports charitable causes, embodying a deep commitment to celebrating New England seafood and culinary education.

Follow him on Instagram!

Chef George Mendes

A first-generation American born to Portuguese immigrants, Mendes graduated from the Culinary Institute of America and worked for his mentor, David Bouley, at the chef’s original namesake restaurant before honing his talent further at Alain Passard’s Arpege in Paris. After more than three years as Chef de Cuisine at Tocqueville, Mendes left to chart his own course by opening, Aldea, to critical acclaim and a Michelin star, which he maintained for more than a decade. Mendes opened his popular Portuguese spot, Lupulo, in 2015 and Veranda in 2021. Mendes was named a 2011 Food & Wine Best New Chef and published his first cookbook, My Portugal: Recipes & Stories (Abrams) in 2014.  Chef Mendes is the Executive Chef of Raffles Boston spearheading the culinary program for Amar, our Portuguese-inspired signature restaurant, Long Bar and Terrace, Blind Duck speakeasy, and opening soon Café Pastel.

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Chef Adam Young

Adam Young, starting as a dishwasher at 12 and raised on a dairy farm, developed a strong work ethic. After culinary school, he worked with renowned chefs and served as Executive Pastry Chef at Ocean House Hotel & Resort. In 2016, he opened Sift Bake Shop, expanding to a second location, Mix Restaurant & Bar, and went on to open Young Buns Doughnuts, and A.T.Y Bar and Bonbons. Crowned Food Network’s Best Baker in America in 2018, he also received the award for Best Pastry Chef from the Connecticut Restaurant Associations in 2019.

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Chef Michael Kwon Jacek

A Local Takeover: Pan-Asian Cuisine

 Michael Kwon Jacek is a local favorite and owner of Ten Yen, an Edomae-style sushi and Sake Bar in Orleans. As a graduate of the Culinary Institute of America, Michael blends his technical skills with his passion for serving Japanese and pan-Asian cuisine to locals and Wequassett guests alike! He has worked for multiple award-winning Massachusetts restaurants including The Ocean House in Dennisport, and Inaho in Yarmouth, prior to opening Ten Yen.