Gary Hoffman

Executive Chef, Owner

Though born and raised in the South, Gary spent his summers up north on the Cape — which explains his profound love of seafood. He worked at the local restaurants as a teenager and, after graduating from the Culinary Institute of America, spent 17 years as Executive Chef at several hotels and resorts including the Hotel Meridian in Boston, the J. P. Morgan Hotel in Hartford, CT, and Chuck Muir’s Seafood Restaurants. In 1999, Gary joined Upstream Brewing Company as Executive Chef and continues to wow guests with his delicious creations.

What cooking utensils couldn’t you live without?
My 8” French knife and fish spatula

What are your favorite herbs?
Chives and thyme

Who’s your favorite Iron Chef?
Auguste Escoffier and Daniel Boulud

What’s always in your fridge?
Hellman’s mayonnaise and mango-habañero sauce

What’s your favorite food to cook?
Anything seafood!