TEAM

Kristin Canty

Proprietor & Operator

Kristin is the owner of 3 restaurants, Woods Hill Table and Adelita in Concord and Woods Hill Pier 4 in Boston, as well as a 360-acre farm in Bath NH. She is a nationally acclaimed filmmaker, avid supporter of small farming, and an enthusiast for nutrient dense and ancestral foods. Known for her documentary, “Farmageddon – The Unseen War on American Family Farms”, and for being a much sought-after speaker on a range of local food and farming issues, Canty’s restaurants are the culmination of her passions: food, family farms, sustainable sourcing and ancestral health.

Working in tandem with The Farm at Woods Hill and other small-scale purveyors, all 3 of Kristin’s restaurants celebrate the ancestral diet through sustainable sourced local ingredients and utilizing “the whole animal” approach. The menu features grass fed proteins, sustainably caught fish, raw milk cheeses, locally grown and soaked organic grains, raw fermented foods, and organic produce to deliver nutrient dense dishes that employ the best ecologically viable ingredients available. “Farmageddon – The Unseen War on American Family Farms” has been lauded by The New York Times, Los Angeles Times and The Washington Post.

Kristin lives in Concord, MA with her four children.

Charlie Foster

Executive Chef

Charlie's love affair with food began in Spain, working as a personal chef for the Guinness family. He Learned to make authentic Spanish ‘tortilla’ from a woman 60 years his senior, and he built a relationship with a local farmer who delivered vegetables so fresh that they were still warm from the sun. Charlie learned early to focus on where the food he serves is coming from, who is preparing it, and knowing the story of each ingredient he uses.

Upon his return from Spain to Boston he was immediately hired by Chef Ken Oringer to help open the chef’s new tapas restaurant, Toro. Within a year Charlie was promoted to chef de partie in Oringer’s flagship Boston restaurant, Clio, where he worked alongside a gifted chef who has had a major influence on his culinary style.

Seeking to further refine his technique, he traveled to Europe for several months to work at Frantzen/Lindeberg in Stockholm, Sweden and In de Wulf in Dranouter, Belgium. Charlie then found himself at Daniel Boulud’s DBGB, quickly rising to the position of Executive Chef. While there, Charlie focused on the importance of merging French technique with impeccable sourcing, perfectly preparing him for the challenges of opening Woods Hill Table in Concord, Massachusetts.

Aldo Vazquez

Chef de Cuisine

Aldo Vazquez has been an integral part of the Woods Hill team, initially starting out at Woods Hill Table in Concord and most recently joining the team for the opening of Woods Hill Pier 4. In addition to overseeing the day to day operations in the kitchen, Aldo brings an unparalleled passion to the team at Woods Hill Pier 4. Aldo takes great pride in creating and serving dishes that showcase the inimitable ingredients from The Farm at Woods Hill, and that are exclusively available at Woods Hill Pier 4. From the delicate balance between the salt and acid in many of their seafood preparations to the dry aged duck from the farm, Aldo values the use of each ingredient on their menu. Aldo is a native of Jalostotitlan in Jalisco Mexico and the experience of cooking and sharing food with friends and family has been a part of his everyday life for as long as he can remember. Prior to working with the Woods Hill team, Aldo worked at fine establishments such as The Farmhouse, Amuleto and Viva Mexican Grill and Tequila in MetroWest.

Kasey Geremia
Pastry Chef

Alec Riveros
General Manager & Wine Director

Kortnee McCarthy
Bar Manager

Justin King
Restaurant Manager

Hilary Neville
Events Manager

Emily Connell
Events Coordinator