Charlie Redd brings a love for ingredients, travel and cooking to the job every day. A native of North Carolina and a graduate of The Culinary Institute of America, Redd discovered the life of true farm-fresh cooking while working in Portland, Oregon with its vast abundance of spectacular ingredients. In his nine years living in Boston he has worked at Radius, Hamersley’s Bistro, Lumiere, and Harvest honing his trade with some of the city's best chefs.

" My passion lies in developing the connection with the source of our products to insure we get the best and our money goes to the hands that make it. I am proud to work with all the dedicated farmers, oyster men, fish mongers, foragers, orchard owners, chocolate makers, brewers, winemakers, and the dedicated people that help them get their products to the public. Their work is hard, long, and usually thankless. They are the backbone of American cooking, cooks are mere fingers."

Travel is of keen interest to Redd and shows in the menu. He has visited Africa twice living in Ghana for a year, as well as traveled to France, Italy, Mali, Kenya, Zimbabwe, South Africa, and more.

“Travel expands my views of cuisine, life and culture” explains Redd. “All have offered me views of different worlds you wouldn’t know if you didn’t experience it first-hand. And it all comes back to the table for comfort, camaraderie, flavor,and friendship.”

He lives in Somerville with his beautiful, smart, kind, and patient wife and their three children.

Recently Chef Redd was profiled on NESN's Cooking With Costa show. Follow here to go to that page, or see the embedded video below.