Jeffrey Osowski, General Manager
Jeffrey Osowski is the 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
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.
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, 34, serves as Beverage Director of Himmel Hospitality Group and its four restaurants - Grill 23 & Bar, Post 390, 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.