PETER BAKER, GENERAL MANAGER
Being born in Vermont but growing up in Delaware, Peter has always returned to his New England roots.
After graduating from Rhode Island’s Johnson and Wales Culinary Program and Food Service Management, Peter was a Dining Room Captain at the Rodney Square Club in Wilmington, Delaware and subsequently opened the Pyramid Club in Philadelphia, Pennsylvania. Seeking more experience, Peter enjoyed an endless summer of sorts working the Holiday season at The Columbus Inn in Delaware, the winter at The Pier House in Key West, Florida and then returning to the Delaware Beaches in the summer.
After meeting his wife in Key West, Peter moved to Boston in 1998 and began working as a waiter at Grill 23. Peter quickly worked his way up through management, ultimately becoming Assistant General Manager in 2001. Peter accepted the General Manager’s Position of another American Food Management owned and operated restaurant, Harvest, in 2003.
“I love Harvest’s history, seasonality and culinary focus. To be a landmark as well as a neighborhood restaurant, Harvest’s menu, ambience and service should be all welcoming. My focus is to have Harvest continue its tradition of great culinary experiences through our food, events and staff.”
ALLAN TIDD, WINE DIRECTOR
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 Chef Mary Dumont’s seasonal menus and reflect his personal taste, including more international wines and larger half bottle list.
“Mary’s menus celebrate the bounty of our region” explains Tidd. “It’s great to work with Mary and create a list that reflects her food. Personally, I’ve always loved French wines, so I’ve added representations from several regions of France.” 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.”
