ALLAN TIDD, General Manager
Allan Tidd graduated Summa Cum Laude from Boston University with a degree in International Economics and Business. However his wine education began at Commonwealth Wine & Spirits and Boston’s landmark, The Chart House, while working through college. Shortly thereafter Tidd became Wine Director at The Capital Grille in Boston. Tidd’s higher education and work experience armed him with an extensive palate and solid knowledge of the restaurant and wine industry. Since joining Harvest in 2007, Tidd has expanded the wine list to pair with Harvest’s seasonal menus and reflect his personal taste, including more international wines and larger half bottle list.
“Personally, I’ve always loved French wines, so I’ve added representations from several regions of France,” says Tidd. Being a part of Harvard Square, a hub of education and cultures, Tidd feels it is most appropriate to offer a wide range of wines both by the glass and the bottle. “I enjoy helping a guest experience a wine they did not know before; helping them find a new favorite is a lot of fun for me.”
Brian Mercury, EXECUTIVE Pastry Chef
A native of Rochester, NY and a graduate of the Culinary Institute of America, Brian Mercury came to Boston in 2004 and landed a job working for Peter Davis, Executive Chef, The Charles Hotel. “Chef Davis helped me define my food. Local and sustainable are buzz words out there, but they were the foundation of my training long before the trend.” “I had a great opportunity to hone my skills at The Charles.” Mercury worked under the guidance of Executive Pastry Chef Dan Angelopolus and closely with Rialto’s Executive Pastry Chef Susan Abbott, whom he considers both great mentors. As a resident of Somerville and having worked in Cambridge for a number of years, Mercury always kept his eye on Harvest as he spent a great deal of time in Harvard Square. He jumped at the opportunity when the position of Harvest Executive Pastry Chef became available. “It is a perfect fit. I like to create desserts that are contemporary, refined and local. It matches the Harvest sensibility.”
Read the Edible Boston article The Ocean's Gold—Salt featuring Brian Mercury (and some of his recipes).
Brian Mercury was recently named The People’s Best New Pastry Chef (East) by Food & Wine.
John Mooradian, Wine Director, Harvest
Since 2012, John Mooradian has served as the Wine Director of Himmel Hospitality Group’s Harvest in Cambridge, Massachusetts. At Harvest, John brings his guests a breadth of possibilities, including classic old and new world wines that express varietal character and engender a sense of place. He also enjoys small batch, boutique oriented wines that are unique yet approachable. Since his start at Harvest, the restaurant has maintained the Wine Spectator “Award of Excellence.”
Chris Himmel, Executive Vice President, business development
Chris Himmel of the Himmel Hospitality Group grew up in the restaurant business. The Himmel family owns and operates three of Boston/Cambridge’s most successful and respected restaurants: Grill 23 & Bar, Harvest Restaurant and Post 390 Restaurant. Chris has been a fixture at the restaurants most of his life; first at Grill 23 & Bar, one of the country’s top steakhouses; next at the iconic Harvest in Harvard Square, where New England farmers and product have been the culinary inspiration for over 30 years, and now at the popular Back Bay restaurant, Post 390, known for its “Farm to Post” menus and “Kitchen to Cocktail” program.
Chris’ philosophy is grounded in hospitality and product. “At our core is the commitment to the finest ingredients and the best trained staff,” Chris explains. A graduate of the prestigious Cornell School of Hotel Administration, Chris set his sights on learning from the best in hospitality, training under Danny Meyer and Chef Thomas Keller. Running the three Boston/Cambridge restaurants owned by Himmel Hospitality Group, Chris brings a deep passion for product and hospitality to each of the restaurants.
A supporter of the Boys & Girls Club, Chris has invited youth members to come in and cook their own garden-grown product and experience the inner workings of restaurants. “It doesn’t get any better than this,” smiles Chris. “Food brings people together in a community. We are happy to bring people to the table.”