The Supper Club | Wequasset

The Supper Club at Wequassett

Shhh…be in the know! On Saturday evenings in November, Supper Club will return to Wequassett featuring a rotation of acclaimed guest chefs! Open to both locals and in-house guests.

Savor these warm, intimate evenings with friends and loved ones. Our Executive Chef, James Hackney, and his culinary team as well as collaborating chefs will present a sampling of cuisines from around the world. There will be one sitting at 6:00pm with welcome hand-crafted cocktail upon arrival; dinner will offer a variety of courses served family-style.

November 4th

Aidan McGee, Owner and Executive Chef of The Dubliner in Boston

The Evolution of Irish Cuisine

Aidan Mc Gee has worked at multiple Michelin-starred restaurants including the renowned Dinner by Heston Blumenthal, Foliage at the Mandarin Oriental Hyde Park, London, and Launceston Place in Kensington. In 2016, Tatler Magazine named him “Up and Coming Chef of the Year” for Truscott Arms, his critically acclaimed reinvention of London pub dining. Most recently Aidan was the Executive Chef at the Corrigan Collection, a group of four restaurants in the UK and Ireland (including critically acclaimed Corrigan’s Mayfair) headed up by Irish celebrity, one Michelin star chef Richard Corrigan.

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November 11th

Michael Kwon Jacek, owner of Ten Yen

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.

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L'Espalier Returns: A Reunion

Saturday, November 18th (sold out) & Friday, November 17th (now available!)

Executive Chef James Hackney has helmed the culinary team at Wequassett for the past decade. He is credited with elevating the status of twenty-eight Atlantic to its coveted Forbes Five-Star status. Prior to Wequassett, Chef Hackney served as Chef de Cuisine at Boston’s legendary L’Espalier and other notable restaurants.

Chef Frank McClelland is a New England-based culinary icon known for developing the Northeast’s next generation of cooking talent and for owning L’Espalier, an acclaimed restaurant in Back Bay. His restaurants have nurtured past Star Chefs “Rising Stars,” and others featured in network reality TV shows and industry competitions.

A teenage stint as a dishwasher in native West Newbury, Massachusetts led to a lifelong love of culinary arts for Jared Bacheller. Upon graduation from the Culinary Institute of America, Jared worked at The Ritz-Carlton, Boston, followed by seven years at renowned L’Espalier restaurant, where he began as Pastry Sous Chef, eventually succeeding his mentor Jiho Kim as Executive Pastry Chef. While at L’Espalier, Jared staged in Copenhagen at cutting edge Noma, and in New York at Per Se, Eleven Madison Park, and Le Bernardin.

Chef Ashley Abodeely, Former Sous Chef at L’Espalier, will also make a guest appearance! Post L’Espalier, Ashley continued her impressive career at Eleven Madison Park, The NoMad Hotel New York, and most recently, The NoMad Los Angeles.

Due to demand, a Friday night supper has been added and reservations are now available!

Book L’Espalier Reunion Dinner – Friday

Book L’Espalier Reunion Dinner – Saturday

Supper Club Alumni

Chef Jiho Kim

Executive Chef and Partner at Joomak Banjum (New York), and former Executive Pastry Chef of two Michelin-starred The Modern (New York).

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Supper Club Alumni

Chef Michael Lombardi

Executive Chef & Partner at SRV (Boston), and owner of Si Cara (Cambridge).

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Man with blue hair and black shirt posing against a building.

Supper Club Alumni

Chef Jason Santos

One of Boston’s most creative and charismatic chefs, the blue haired Jason Santos, has wowed guests with is innovative cuisine and his larger-than-life personality at his four bustling restaurants. They include Nash Bar, Buttermilk & Bourbon Boston, Buttermilk & Bourbon Watertown and Citrus & Salt.

While other kids grew up watching Sesame Street, Chef Jason Santos grew up experimenting in his grandmother’s kitchen watching, and idolizing, Julia Child. It was during his early years spent in the kitchen that Santos realized his passion for cooking- a passion he would spend the rest of his life cultivating.

Following his success in Boston’s best kitchens, Santos competed on Season 7 of Fox-TV’s hit television show, Hell’s Kitchen. Santos’s larger-than-life personality and culinary expertise quickly secured him as a fan favorite and garnered the attention of one of the industry’s top critics, Chef Gordon Ramsay. His successful run on the show concluded with a runner-up finish and a newfound national recognition. Jason will be returning to Hell’s Kitchen as Chef Ramsay’s Sous Chef for the Blue Team for his fourth season.

Santos now divides his time as owner and executive chef at Nash Bar, a sleek, two-floor southern restaurant & country music venue that is in the heart of Boston’s Theater District; Buttermilk & Bourbon (Boston & Watertown), a New Orleans influenced restaurant with as much character and charm as the city itself; and at Citrus & Salt, a coastal Mexican restaurant in Boston’s Back Bay. His fifth restaurant, ButterBird, is slated to open summer 2023.

Santos is also a recurring guest on the Today Show, Live with Kelly & Ryan, CBS-TV’s The Talk, The Today Show, and subsequent seasons of Hell’s Kitchen. Santos also appears regularly on the popular Paramount TV hit show, Bar Rescue where he rehabilitates failing restaurants and bars as the chef-expert alongside Jon Taffer.

In March of 2019, Santos debuted his first cookbook, Buttermilk & Bourbon. Jason has just released his second cookbook titled Simple Fancy, which is available at bookstores across the nation and on Amazon.

Santos lives in Woburn with his wife Thuy and their daughter Teagan. Jason splits his time between running his restaurants, writing cookbooks, performing media appearances and attending culinary events.