THE TEAM

map info aqb2Executive Chef
Since 1995 when he opened the 39-seat Metropolis Cafe and 1998 when he opened Aquitaine Bar á Vin Bistrot, Seth Woods has been steadily shaping his Aquitaine Group into a respected local operator of fine-casual restaurants. Growing his brand Woods took on his partners, Matthew Burns and Jeffrey Gates, who together own and operate Aquitaine Chestnut Hill ( 2000) , Aquitaine Dedham ( 2009), Gaslight Brasserie (2008), Union Bar & Grille (2003) and the lunch-only Cafe Green Light (2008).

Chef De Cuisine

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Following his graduation from Johnson & Wales in 1996 Mr. Krajewski decided to move to Boston and work his way through “ the school of hard knocks.” He landed his first position, post-graduation, at the Lydia Shire outpost Pignoli. There he was fortunate enough to work for Chef Daniele Baliani. It was here with Daniele, Susan Regis, and Lydia that the young cook was taught the love and respect for tradition but adding just a touch of the unexpected. Its important to know where you came from to know where you are headed. After leaving Pignoli he held various line cook jobs around the city including Chez Henri and Taranta in Boston’s North End. From there Bob started to develop a wandering soul. He Left Boston and moved north. Taking his first Chef position at the Relais & Chateau property Home Hill in Plainfield,NH. From there he took his talents to the New England Culinary Institute as an instructor and then moved to Camden, ME to be the Executive Chef of Natalie’s at the Camden Harbour Inn.

It was there that chance struck and Chef Krajewski had the opportunity to open a restaurant with his wife, Chef Lynette Mosher. The two opened Lily Bistro in the spring of 2008 and in a short time earned the respect and accolades from locals and the press alike, 4.5 stars from the Portland Press herald, two invites to the James Beard House to name a few. Following 4 passion filled years Bob and his new family decided to once again return to Boston where he ran the pass for the stalwart institution Aquitaine. A restaurant, that as a young cook, he envied and admired.

Now with Aquitaine’s rebirth he is ready to hold the pass again and guide it into her next 20 years.

 

General Managermap info aqb2

Emily was raised in Saratoga Springs, NY with an introduction to the world of hospitality at a young age. She started work in restaurants while in middle school; working during the summer track season in roles varying from prep cook, to host, to server. This passion for working in a high energy environment lead her to Johnson & Wales University in Providence, RI to pursue a bachelors of Science in Business Management with a focus in Human Resource Management. After graduating early with honors in 2 years she entered the corporate world of HR briefly before realizing her that her true passion laid within the walls of a restaurant. She moved to Boston to begin her career with the Aquitaine Group shortly thereafter. Starting off as a floor manager at one of Aquitaine’s sister properties Gaslight. She quickly made a name for herself and moved up the ranks of the company being appointed the GM of Aquitaine in Boston. She has worked hard to see that its re-launch brings back the same memorable experience that people have come to know and love while invigorating the space with a new energy that she is committed to help display. It’s her pleasure to show guests what true hospitality means to her and her team at Aquitaine Boston.

 

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