This fall, Gerald Bonsey celebrated 30 years as Executive Chef at York Harbor Inn. He started soon after graduating from the culinary arts program at Johnson & Wales in Providence, Rhode Island. The inn has grown from 12 to 66 rooms, and now has two 125-seat restaurants plus a banquet hall for weddings and other events. Bonsey recently added another activity to his duties: bee keeping, supplying very local honey to the inn.
Seacoast native Gregg Sessler spent five years working in restaurants in California wine country and in the San Francisco area, where he began studying to become a certified sommelier and learned the value of establishing ties with local producers and farmers. He returned home to partner with longtime friend John Akar in opening an eatery celebrating wine and food. Cava Tapas & Wine Bar was radical for the Seacoast area when it opened in November 2008. Sessler brings to Portsmouth avant garde techniques rooted in Spanish and Mediterranean small-plate dining.