Boston Ommegang Hop Chef Competition

Boston Ommegang Hop Chef Competition

HOP CHEF is Brewery Ommegang's nationally acclaimed chef competition, nurturing a community of beer and food lovers, who place beer at the head of the table. A collection of hand-selected chefs are challenged to showcase their imaginative pairing skills, using Brewery Ommegang's Belgian-style ales to create a signature pairing dish.

Ales are sipped, plates are cleaned, and judges deliberate as HOP CHEF creates a fun and approachable event for a community of beer lovers and foodies alike. Judges include Ben Bouton of Urban Grape, Kerry Byrne of The Boston Herald, Lisa De Canio of BostInno.com, Alex Lopez of The Dive Bar, Caroline Hatchett of StarChefs.com, and a Saveur editor.

Hop Chef Boston Results

Yun Fuentes

Winning Chef: Josh Smith, The Franklin Cafe
with "Carrot Dish with Black Rice and Mango, Paired with Hennepin"

Biography:
Josh's first restaurant experience came at the age of 11, working in his best friends parents' restaurant on the weekends washing dishes, bussing tables, and cleaning mounds of iceberg lettuce. During high school he buttered toast every Saturday and Sunday at Bill's Bread and Breakfast and almost made it to the omelet station before heading to Vermont to study English Literature. During his time studying in Vermont, Josh continued cooking and working on a small farm during the summers.

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Yun Fuentes

Winning Chef: Michael Lombardi, The Salty Pig
with "Yogurt Panna Cotta, Puffed Barley, Coco and Cherry, Paired with Three Philosophers."

Biography:
Michael Lombardi started working in the restaurant industry while a student at Boston University. Graduating from The School of Management in 2008, he promptly enrolled at The Culinary Institute of America. In 2009 he moved to Orvieto, Italy where he studied classic Italian cooking under the tutelage of Chef Lorenzo Polegri. Later that year, he returned to the United States and took a job as a line cook at Del Posto in New York City.

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Yun Fuentes

People's Choice Winner:Josh Harrison, Publick House
with "Duck Duo: Pan-seared Breast, Midnight Moon Risotto and Confit Gyoza, Paired with Abbey Ale."

 

Hop Chef Boston Contestants

Hop Chef Boston Contestants
Andy Husbands of Tremont 647, Michael Lombardi Jr. of The Salty Pig, Joshua Smith of Franklin Cafe, Josh Harrison of The Publick House, Brian Young of Citizen Public House



Andy Husbands

Chef: Andy Husbands, Tremont 647

Biography:
At 14, Massachusetts transplant Andy Husbands took an after-school job working at a neighborhood bakery and never looked back. In 1992, after graduation, and many, many cooking jobs in restaurants in and around Boston, Husbands was hired as sous chef at the East Coast Grill in Cambridge; in 1993, he was appointed executive chef.

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Brian Young

Chef: Brian Young, Citizen Public House

Biography:
Born in New Hampshire and raised in music city, Nashville, Tennessee, Brian Young knew that he wanted to be creative. He would lock himself up in his room for hours at a time, teaching himself the chords of Johnny Cash songs and writing song. Soon, a music career was in the making. While on tour with his band, Brian realized that music was not his only outlet for creativity. When not touring, he was in Nashville's kitchens, learning how to cook soul food. It became clear to him that he had two loves, music and cooking, and it wasn't long before Brian decided to retire the microphone and focus on food.

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Josh Smith

Chef: Josh Smith, The Franklin Cafe

Biography:
Josh's first restaurant experience came at the age of 11, working in his best friends parents' restaurant on the weekends washing dishes, bussing tables, and cleaning mounds of iceberg lettuce. During high school he buttered toast every Saturday and Sunday at Bill's Bread and Breakfast and almost made it to the omelet station before heading to Vermont to study English Literature. During his time studying in Vermont, Josh continued cooking and working on a small farm during the summers.

See Full Bio

 

Michael Lombardi

Chef: Michael Lombardi, The Salty Pig

Biography:
Michael Lombardi started working in the restaurant industry while a student at Boston University. Graduating from The School of Management in 2008, he promptly enrolled at The Culinary Institute of America. In 2009 he moved to Orvieto, Italy where he studied classic Italian cooking under the tutelage of Chef Lorenzo Polegri. Later that year, he returned to the United States and took a job as a line cook at Del Posto in New York City.

See Full Bio

 

Josh Harrison

Chef: Josh Harrison, Publick House

 

Verterra Logo   Great beer deserves great food … and great food deserves great plates. All dishes at Hop Chef Boston will be served sustainably on VerTerra Dinnerware
Boston Center for the Arts Logo   Brewery Ommegang will donate a portion of the proceeds from Hop Chef Boston to benefit the Boston Center for the Arts Temporary Public Art Residency: Culture Tap. Culture Tap is a series of interactive kiosks located in South Boston, celebrating Boston’s culture and history, activated by the notorious Charlie Card. Specifically, Brewery Ommegang Hop Chef funds will provide the technology behind “Lights by Night” – and after-sunset activation that—with a swipe of the Charlie Card—illuminates a series of public locations in South Boston. Visit BCAONLINE.ORG for more information on Culture Tap. Facebook.com/bcaonline @BCASouthEnd
Uber Logo   Get 20 percent off your first Uber ride in Boston! Download iPhone/Android app, tag your location and summon a driver within minutes. Visit uber.com/go/BosHopChef or simply use code BosHopChef when registering and booking your ride.

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