WellesleyWeston Magazine

FALL 2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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who are really, truly good friends," he says. "We all have our responsibilities." What he doesn't forget to mention, since it's clearly a point of pride, is that the head chefs at all of five of his restaurants have each stayed with him for years. In a restaurant industry that's currently begging for talented employees will- ing to stay on for even six months, that speaks volumes for whom they're willing to work. Dedication of that kind among a close-knit team is what makes it possible for Sewall to go above and beyond what most chefs do with the food he serves. "No matter how many res- taurants I have, we will never let the volume of food we serve dictate the quality," says. "The food always has to come first." Case in point: He doesn't just have the freshest lobsters pos- sible coming in from York Harbor via his fish- erman cousin, or the briniest oysters coming in daily from Bennett; he also has fulltime butchers in every one of his restaurants. The restaurants are not content to outsource their baked goods as most restaurants do, either. Instead, they've taken the time and made the P H O T O S B Y M O R G A N I O N E Y E A G E R 179 W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 7

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