Our Team

ALLAN TIDD, General Manager

atidd@harvestcambridge.com

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.”

 

Jeffrey Osowski, Assistant General Manager

Jeffrey Osowski is the Assistant General Manager of Harvest Restaurant in Cambridge, Massachusetts.

Since starting in the hospitality industry at age 15, Osowski, a native of Connecticut, has worked in almost every position in both front and back of house. Early in his career, he pursued his passion for art and music as a recording musician, performing throughout New England.  While studying theatre and arts in college, however, he decided to pursue his love of hospitality full time and has since spent his entire career in hotels, casinos, catering and restaurants.

In 1992 he joined Foxwoods Resort & Casino where he worked as a server, opening three restaurants over the course of eight years. In 2000 he transitioned to Morton’s Steakhouse where his management experience began. He served as Assistant General Manager for one year and General Manager for two years, during which he managed three different cities including Washington D.C., Boston, and Hartford. In 2004 he received the “Team Excellence” Award out of more than 60 candidates due to his positive work environment and low percentage of employee turn-over throughout the entire company.

The following year Osowski returned to Boston where he joined Smith & Wollensky as a lead server. In 2008 he took a position at Grill 23 & Bar – sister restaurant to Harvest and part of the Himmel Hospitality restaurant group – where he worked as a server for more than seven years, developing a large and loyal following of guests.  In 2016, with a desire to return to management, he joined the team at Harvest.  In his current role Osowski leads the service staff training and development effort and particularly enjoys the challenge of building a strong service-oriented team.

 

JOSHUA LIVSEY, EXECUTIVE PASTRY CHEF

Joshua Livsey is the Pastry Chef of Harvest Restaurant in Cambridge, Massachusetts, using local ingredients to create seasonal desserts that complement the restaurant’s contemporary New England cuisine.

Born and raised in Rhode Island, Livsey began his pastry career when he enrolled at Johnson & Wales University where he spent four years discovering his passion and honing his craft. Over the summer he worked his way up to Head Pastry Chef at Shelter Harbor Golf Club’s fine dining restaurant. Upon graduating Livsey took the position of kitchen manager at a Sweet Indulgence, a local bakery, learning the ins and outs of running a business.

In 2011, he launched his own custom-made cake business, while continuing to work at the local bakery. After spending three years splitting his time between his business and the bakery, Livsey moved to Atlanta, Georgia to work for Four Seasons Hotel Atlanta, where he managed the wedding and specialty cakes program and banquet desserts. In September 2016, he returned to his New England roots and assumed the role of Executive Pastry Chef at Harvest.

When he is not in the kitchen, Livsey enjoys taking his dog for a run and spending the afternoon on the beach with his family.

 

Himmel Hospitality

CHRIS HIMMEL, OWNERSHIP

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.”

 

Brahm Callahan, Beverage manager

Brahm Callahan, 33, serves as Beverage Director of Himmel Hospitality Group and its three restaurants - Grill 23 & Bar, Post 390 and Harvest restaurant. Brahm is a Master Sommelier, one of only 149 professionals in North America who hold the title Master Sommelier – the highest distinction available in the beverage service industry. Brahm was most recently wine director of Grill 23 & Bar in Boston’s Back Bay neighborhood, where he developed an award-winning list of over 1,900 selections; focusing specifically on new cult producers as well as maintaining a balanced list that offers selections for both wine connoisseurs and novices alike. Before Grill 23, Brahm worked at Himmel Hospitality Group’s urban tavern, Post 390, as well as other top restaurants in Boston such as Excelsior and Rialto. His introduction to wine began at a young age at The Shelburne Falls Wine Merchant, where he learned the business from his mentor Paul-Thiery de la Blotier.