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 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.”
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.