Northshore Magazine

November 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 148 of 244

146 | NOVEMBER 2015 BY ALEXANDRA PECCI Two Amesbury brothers and chefs have cobbled together their years of experience to develop an inspired way of preparing food for people. Custom Cuisine in-depth FACES photograph by Dawn Kingston When it comes to catering, there's a lot of the same ole, same ole: Static dishes and menus, boring presentations, warmed-over food, and absent chefs who send their employees to work at functions in their place. That's why Amesbury– based Essential Chefs Catering was eager to shake up the industry a little when it launched in January. "We don't show up with a bunch of foil pans of stuff and say, 'Here you go,'" says chef John Martin, who co-owns the business with his brother and fellow chef Dan Martin. Unless, of course, that's what the client wants them to do. And that's the difference, the element that John says sets Essential Chefs apart from much of the rest of the catering industry: A complete willingness to customize menus and truly cater to what the client is looking for. In addition, some larger catering companies are hesitant to take on smaller events. Although they've done big parties—weddings, show- ers, corporate functions—Essential Chefs Catering seems to thrive on smaller affairs that are often hosted in a client's home. "We can do the big parties," says Dan. "We've done it thousands of John Martin enjoys being very hands- on during events.

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