Chef Donald Chapelle

Donald Chapelle, President of Culinary Matters, is a native of New England whose extensive culinary training was acquired both here (including the Culinary Institute of America) and abroad. Having held positions with Hilton International in Geneva, Switzerland, and Vienna, Austria, from 1982 to 1986, Donald returned to the US to become the Executive Chef at the Museum of Fine Arts for seven years. He then became the Corporate Chef for Whole Earth Foods and Café, a growing health food chain in Boca Raton, Florida, before returning to New England in 1996 to become one of the founders and creators of Brew Moon. His lighter, healthier approach and varied cooking styles are reflected in his diverse, ingredient-based menus. Donald’s innovative styling and energetic personality played a significant role in landing Brew Moon on the national culinary map, earning Brew Moon “Best New Restaurant” recognition from Bon Appetit, Philadelphia Magazine and Hawaii Magazine. Brew Moon was awarded the “Hot Concept” award in 1998 by Nations Restaurant News. As Corporate Chef and VP of Culinary Operations for Brew Moon, Don was invited to cook at the James Beard House as a guest Chef in 1999. Donald’s artistic talents including ice, chocolate and salt dough sculptures have earned him numerous awards and recognition, most notably his massive ice carvings each year at the First Night Celebration held by the City of Boston.

We would be happy to provide you with a complete resume upon request.