The club is pleased to introduce our first Executive Chef Tom Berry. Tom has worked in some of the finest kitchens in New England, including Ming Tsai's Blue Ginger, Bambara, and most recently Temple Bar, one of the Cambridge's most spirited restaurants. While at Ming Tsai's, Tom worked his way from a lead line cook to Executive Sous Chef.

Tom has made a local and national name for himself. He was one of seven chefs featured at the Starchefs Rising Stars of Boston event, was named Best Up & Coming Chef in the Improper Bostonian's 2003 "Boston's Best" issue, and made several appearances on The Food Network. Tom knew he wanted to be a chef when he first picked up Gourmet Magazine at the age of thirteen. Tom attended Johnson and Wales University in Providence, Rhode Island earning not only his Bachelors degree in Culinary Arts but also a Masters in Teaching (MAT). While not currently using his teaching degree in its traditional sense, it is an invaluable tool in training staff as well as in chef demonstrations.

Tom is familiar with Nantucket having spent one summer leading the kitchen at Straight Wharf as well as time vacationing on the island. Founder Gary McCarthy says, "Tom is a great Chef with a tremendous reputation. He was the best of the best that we interviewed. As part of the interview process he cooked a meal out of the Tuckernuck Inn kitchen that was truly amazing! We are very excited and fortunate to have him as our first Executive Chef!" Tom will be busy this Spring developing menus for the Clubhouse Restaurants. Tom and his exceptional staff are eager to greet members and guests as soon as the Clubhouse opens.