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Seth cutting some beautiful pieces of tuna and salmon.
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Chef /owner Seth Raynor of the Pearl & Boardinghouse.
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Seth creating one of his many sushi dishes
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Chef Seth Raynor of The Pearl & Boarding House
Name: Seth Raynor
Age: 40
Born & Raised: Islip, Long Island
[Seth's mom and my dad went to high school together]
Restaurant Names: Owns The Boardinghouse & The Pearl with his wife Angela.
Reservations: Pearl: 508.228.9701 | BOHO: 508.228.9622
Location: Federal Street
Web Address: boardinghouse-pearl.com
When did you first become interested in food?
My family was always cooking at the house. We always had dinner at 5pm with the whole family there. As a kid I remember watching the cooking shows on TV The Galloping Gourmet and Julia Childs. We ate a lot of fish. I started cooking in college at a gourmet deli.
What inspired you to become a chef?
Laughs, I love food and cooking. All my other hobbies became less important and cooking became my passion. I fell in love with the whole scene. I got interested in reading cooking magazines, the energy in the restaurant and excitement of working in a kitchen.
Where did you go to school/train?
I went to New England Culinary Institute in Montpelier Vermont. It was a 2-year program. Six months at school then a six-month internship. Six months in school and a six-month internship.
Years in cooking business:
I’ve been cooking for about 22 years.
Where you have worked?
The Chanticleer, 21 Federal, American Seasons, I was also a milkman for one winter laughs.
What brought you to Nantucket Island?
My first internship was at The Chanticleer restaurant. I also wanted to go back to The Chanticleer for my second internship. I wanted to learn French cooking from a true Frenchman’s perspective rather than have an interpretation of.
Your wife and partner in the restaurants is Angela, where did you meet her?
We met at school in NECI. The first year she was with someone else and then we got together. She went to internship in France and when she was finished to came out to meet me on Nantucket. We’ve been together ever since.
What style/culture influences /inspires you?
Anything Asian is fascinating to me. I love Asian food because of the different textures and flavors. There’s a lot going on the Asian pallet. I love cooking fish. I love the way previous generations have cooked. I’m not exclusively turned on to Asian. I still love French food if it’s on the lighter side. I'd also like to go to Italy and Brazil.
Who are your mentors?
Jean-Charles Berreutt the owner/chef of The Chanticleer and Fernand Point who owned a restaurant in France. He was the grandfather of modern French cooking.
How would you describe the restaurants to someone who’s never been?
The Boardinghouse is a special restaurant because it’s casual, upscale and has a variety of dining areas. You can eat in the dining room, on the patio, or the bar and there’s a choice to atmosphere. The food is a modern French based cuisine. We try to utilize seasonal and fresh ingredients. The menu revolves around what’s fresh in season.
The Pearl is a fish based menu and Asian influenced. We are also trying to expand to other parts of the world that I have traveled too, such as French if it’s light and flavorful. The interior of The Pearl has an atmosphere that is more New York City, Miami or Boston. We also have dining options with two private rooms upstairs, the pink room and vintage room. The chef’s table is a tasting menu table and soon we will have moonlight courtyard garden dining.
How do you come up with ideas for the menu?
The Boardinghouse is more locally driven and The Pearl is more global. Both restaurants are seasonally driven and we want to do food that restaurants aren’t doing here. We order ingredients from all over the world, such as great fish from Hawaii, Japan, duck from New York etc… we look back on all our travels and restaurant experiences. We want to offer something totally different from what’s found on Nantucket.
Running two restaurants you must have quite a staff. Are they a big part in helping you?
We feel fortunate in having great staff in both restaurants. They allow us to work on side projects. The kitchen, and wait staff is a huge help with the success of the restaurants. The kitchen is the backbone that gets the work done.
How often does the menu change?
The Boardinghouse changes every two to three weeks. We don’t totally change the menu; we just offer new dishes because menu is always evolving. We do have our signature dishes that we always keep on our menu. We listen to our customers and keep favorites on the menu.
What do you do besides being a chef?
Surfing year round really is great therapy for me and helps me clear my head and get me thru the week. I really enjoy spending time with my family, my wife Angela and my kids, Nathaniel 10, Jacq 8. I enjoy fishing with the whole family.
What other projects do you have going on?
We are currently featured in Boston magazine, the July issue. The article is about our family, family meals and food that’s approachable. We are developing a cooking / lifestyle show revolved around food, featuring local island sources for ingredients such as vegetables, fish and cooking tips, travel. The show will help viewers with entertaining and preparing meals with ease. The show will premier on NTV.
Do you travel for inspiration? Where have you gone?
Yes, we travel as often as possible. We’ve been to France, Hawaii, Asia, Vietnam, Thailand, and Japan. We also go to New York City and Boston often. We love going to China Town and eating late night.
Are there any new discoveries in food world?
People are still discovering real food not highly processed food is where it’s at.
What are some of your favorite dishes?
Spicy tuna hand roll, salt and pepper shrimp. Durian shrimp. Durian is a stinky fruit and an acquired taste. Any raw fish, Uni [sea urchin roe] and I always love lobster; I never get tired of it.
Any tips for the cooking at home?
Hot food, hot plate.
Thanks for talking to Nantucket Food & Wine, any last words.
Every meal doesn’t have to be the ultimate food experience, but should bring people together socially.
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