Group of chefs in a kitchen.

The Supper Club at Wequassett

Experiences Overview

Returns November 2024
Wequassett Resort
Starting at $175 per person, inclusive of tax, gratuity and wine pairings

The Supper Club at Wequassett

A rotating cast of celebrated guest chefs joins Wequassett’s award-winning culinary team, led by Executive Chef James Hackney, on Saturday evenings in March.

The twist? The details of each menu are only revealed to reservation holders 24 hours in advance.

Man smiling wearing a chef's coat.

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 each week to share a sampling of cuisines from around the world. Each dinner features a single nightly seating (6:00 p.m.), hand-crafted welcome cocktails upon arrival, and a variety of courses served family-style.

Seating is limited. Reservations are encouraged.


Supper Club Alumni

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.


Follow him on Instagram!

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.

Follow him on Instagram!

headshot of chef.

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 BlumenthalFoliage 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.


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.


L'Espalier Returns: A Reunion

Man smiling wearing a chef's coat.
Man smiling wearing a chef's coat.
Wequassett's Executive Chef James Hackney - L'Espalier Reunion
Chef Frank McClelland, Former Owner & Executive Chef - L'Espalier Reunion
Chef Jared Bacheller, Former Pastry Chef - L'Espalier Reunion
Chef Ashley Abodeely, Former Chef de Cuisine - L'Espalier Reunion
A Very Special Supper Club

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.

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).

Supper Club Alumni

Chef Michael Lombardi

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

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.

Chef Jason Santos - 2.25.23
Group of chefs in a kitchen.
Chef preparing food in a kitchen.