Our Team

JOSHUA LIVSEY, EXECUTIVE PASTRY CHEF

Executive Pastry Chef Joshua Livsey uses local ingredients to create seasonal desserts that compliment Harvest’s contemporary New England cuisine. At the ripe age of 28, Livsey is an up-and-coming powerhouse in Boston’s pastry scene, known for inventive desserts featuring delicate details and mouth watering flavor combinations. Livsey gained national recognition for his exquisite talents and creativity on Food Network’s Holiday Baking Championship in 2017, where he finished as a finalist in the nation-wide competition.

A Rhode Island native, Livsey began his pastry career in his home state at Johnson & Wales University,where he spent four years discovering his passion and honing his craft in all things pastry. Prior to joining the team at Harvest, Livsey worked his way up to Head Pastry Chef at Shelter Harbor Golf Club’s fine dining restaurant and held the position of kitchen manager at Sweet Indulgence bakery in Cranston Rhode Island. In 2011, he launched his own custom-made cake business, where he further developed his skills in the art of specialty and wedding cakes. After a stint at Four Seasons Atlanta, Livsey returned to New England to helm the dessert and bread program at Harvard Square’s acclaimed Harvest restaurant where he has held the title of Executive Pastry Chef since 2016.

When he’s not in the kitchen or experimenting with new flavors at home, Livsey enjoys taking his dog for a run and spending the afternoon on the beach with friends and 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 four of Boston/Cambridge’s most successful and respected restaurants: Grill 23 & Bar, Harvest Restaurant, Post 390, and Bistro du Midi. 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; the popular Back Bay restaurant, Post 390, known for its “Farm to Post” menus and “Kitchen to Cocktail” program; and Bistro du Midi, a French bistro with coastal New England influences.

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, 35, serves as Beverage Director of Himmel Hospitality Group and its three restaurants - Grill 23 & Bar, Harvest, and Bistro du Midi. 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.