Title:Contributing WriterEducation:Northeastern UniversityLocation:Concord, MassachusettsExpertise:Sustainable food systems, fine dining, farm to tableChef Charlie Foster is the executive chef and owner of three Massachusetts restaurants: Woods Hill Table, Adelina and Woods Hill Pier 4. His career began in Spain, where he served as personal chef to the Guinness family. His experience sourcing food abroad gave him a richer appreciation for local ingredients and inspired his passion for sustainable cooking practices. That emphasis on sustainability has been a signature piece of Charlie’s restaurant career, and his first restaurant, Woods Hill Table, became the first American restaurant to receive three stars from the Sustainable Restaurant Association. Charlie has refined his skills in kitchens across the world, from Boston to Stockholm, and he was named a StarChefs Rising Star Award winner in 2020.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Northeastern UniversityLocation:Concord, MassachusettsExpertise:Sustainable food systems, fine dining, farm to table
Title:Contributing Writer
Education:Northeastern University
Location:Concord, Massachusetts
Expertise:Sustainable food systems, fine dining, farm to table
Chef Charlie Foster is the executive chef and owner of three Massachusetts restaurants: Woods Hill Table, Adelina and Woods Hill Pier 4. His career began in Spain, where he served as personal chef to the Guinness family. His experience sourcing food abroad gave him a richer appreciation for local ingredients and inspired his passion for sustainable cooking practices. That emphasis on sustainability has been a signature piece of Charlie’s restaurant career, and his first restaurant, Woods Hill Table, became the first American restaurant to receive three stars from the Sustainable Restaurant Association. Charlie has refined his skills in kitchens across the world, from Boston to Stockholm, and he was named a StarChefs Rising Star Award winner in 2020.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
