Chef and Owner Robert Harris

Robert Harris' passion for cooking began in his mother's kitchen in Tuscaloosa, Alabama, where she taught him to prepare traditional Southern dishes using fresh produce from their neighbors' farms. Robert honed his skills at the Culinary Institute of America and then at the Commander's Palace in New Orleans. He later moved north with his family and settled in Cambridge, MA, where he has worked at local restaurants such as Olives, Rialto, East Coast Grill, EVOO, and Casablanca.


While serving as the East Coast Grill Catering Director, Robert found great satisfaction in preparing special-occasion meals to reflect each individual client's taste. His dream to become the first and pre-eminent caterer in Boston that focuses on ingredient-driven, locally-sourced food led him to found Season to Taste.

Sous Chef Jason Lord

Jason’s love for food began in his childhood, watching and learning about authentic Italian cooking from his mom, aunt, and grandmother who shared with him their love for food, tradition, and cooking styles. After starting in macrobiotic cooking at Five Seasons Restaurant in Brookline, MA, Jason joined the team at the award winning East Coast Grill where he first met Robert Harris. In his 8 years at East Coast as Executive Chef, Jason won Best Brunch in Boston (Boston Magazine, 2005), he was featured in the Boston Globe, Stuff at Night, Plate, and appeared on Man Vs. Food. Prior to joining Season to Taste Catering, Jason was Executive Chef at South End Formaggio and teamed up with James Ludwig and Sarah Murnane to open Abigail’s Restaurant and Bar in Kendall Square. Jason is excited to be part of a team who focuses on local and organic ingredients while being creative and fun. When not working, Jason can be found fishing with his two young daughters, Sofia and Charlotte.

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Executive Chef John Hendron

John loves to cook. It's as simple as that. He grew up in Holliston, MA and after two fun filled years at UMASS Amherst, decided to jump in full-time in to the restaurant industry. John spent a few years in various kitchens in the Northampton area and Martha's Vineyard for a summer. He then accepted his first sous chef position at the Del Raye Restaurant. Two years later he ended up back at the Vineyard to work for Kitchen Porch Catering. John thoroughly enjoyed using great local produce and meats from all of the farms on the island. Cooking with sustainable products became a passion, and continues to be essential in his cooking and daily lifestyle. The call of the big city pulled John from the Vineyard so he accepted a position of sous chef at Chez Henri Restaurant in Cambridge, MA in 2007 under Chef Paul O'Connel. Two years later, John was tapped to be the opening sous chef at the new House of Blues in Boston on Lansdowne Street. After another two years, he ended up back on the Vineyard to open Lobsterville Bar & Grill, a successful restaurant on the Oak Bluffs Harbor. After that summer John opened up the All Star Pizza Bar in Cambridge with the Diamantopoulus brothers. From there he went on to be the Head Chef at the original Flour Bakery in the South End working under Joanne Chang. John enjoyed the last few years of experiencing different kitchens, but knew that he wanted to get back into catering with a focus on organic and sustainable ingredients. The philosophy of cooking sustainable, innovative and quality food is a large reason why he accepted the position at Season To Taste.

CATERING DIRECTOR BRITTANY LAJOIE

Brittany brings years of event and staff management to the position of Catering Director. For the past few years, Brittany worked at Barrington Coffee Roasting Company, and helped open two of their locations. During that time, she was also part of the opening staff for the Harpoon Beer Hall and quickly took on the role of Venue Manager. Brittany joined Season to Taste as a wedding and event manager on a part-time basis in 2012, and joined the team full-time in 2015. She is responsible for hiring and training all front-of-house staff, booking events with our university partners, and managing weddings and other large events. While not in the office, Brittany can typically be found curating her collection of craft coffee/beer and evangelizing the virtues of biking instead of driving.