Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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TOP CHEFS November 2020 s p e c i a l a d v e r t i s i n g s e c t i o n 1606 Restaurant and Bar 1606 Restaurant and Bar at Beauport Hotel welcomes new culinary leadership with the addition of Executive Chef John Welch. A New England native, Chef Welch brings to the team more than 20 years of experience, having worked in kitchens across the United States. Throughout his journey as a chef, his passion for locally sourced, highly refined coastal cuisine has remained at the forefront. With his new culinary leadership at 1606, Chef Welch brings an elevated, yet simple, approach to New England classics that will surprise and delight both local North Shore and out-of-town guests. In reopening 1606 and presenting a brand-new menu to returning guests, Executive Chef Welch is striving to make Beauport Hotel a truly elevated culinary destination alongside its luxury waterfront accommodations. His approach begins with working with the freshest, seasonally available and locally sourced ingredients from Gloucester, Cape Ann, and New England suppliers. Dining guests learn about the creation of and story behind each dish, including the origin of its ingredients from every esteemed farm and fishery. Chef Welch's culinary philosophy stems from a belief that a simple flavor profile is best to showcase the main ingredient as the star of the dish–"In simplicity there is elegance." This culinary mantra comes to life on the new 1606 menu, with standout dishes such as Day Boat Scallops with local oysters, fingerling potato, leeks, celery root, applewood bacon and sweet corn stew; New England Bouillabaisse with Beauport haddock, top neck clams, halibut, mussels, saffron, rouille, and garlic toast; and North Atlantic halibut with golden beets, asparagus, creamer potatoes, and lobster butter. Dining experiences are completed with shareable starters such as Hudson Valley duck risotto, Wagyu beef carpaccio, and PEI Mussels, and casual fare such as local fried oysters, prosciutto di Parma flatbread, Wagyu sliders, and Northeast Family Farms cheese and charcuterie. Chef Welch has also worked extensively with Director of Food and Beverage Kevin Minghella to curate an extensive wine and cocktail list that offers complementing pairings for the menu's starters, seafood, steaks, and desserts. These new culinary and beverage offerings, combined with the prime waterfront deck seating at 1606, are set to make Beauport Hotel the ultimate Cape Ann dining destination as well as the perfect getaway. A graduate of Johnson & Wales University, Chef Welch proceeded to travel the country on a mission to both explore and expand his skills. This took him from New England to San Francisco, where he attended the California Culinary Academy and worked at Jardinière, San Francisco's once most influential restaurant. Upon returning to New England, Chef Welch worked at farm-to-table restaurants in Maine and gained additional recognition as the winner of Lobster Chef of the Year in 2001. 1606 Restaurant and Bar 55 Commercial Street, Gloucester 1606restaurant.com 978-491-5090