Charlie Foster
Executive Chef | Woods Hill Pier 4 | Boston
September 2020
Originally from Foxboro, Massachusetts, Charlie Foster studied journalism at Northeastern University, and studied abroad in Spain through a co-op program that had him working for a private family—the Guinnesses of world wide beer fame. He spent his days perfecting his Spanish tortilla technique, connecting with local farmers, and bringing the freshest local produce into the Guinness house. He returned to Boston in 2005 to finish his studies, and was hired by Rising Stars alum Ken Oringer to help open his new tapas concept, Toro. In less than a year, Foster became chef de partie of Oringer’s Clio, the landmark restaurant that ended its nearly 20 year run on New Year’s eve 2015.
After earning his degree, Foster took off back to Europe and staged at two-Michelin-starred Frantzen/Lindeberg in Stockholm (now three-Michelin-starred Frantzén). While on the Continent, he also staged at Michelin-starred spot In de Wulf in Belgium. In 2012, he arrived in New York City as executive sous chef of Daniel Boulud’s DBGB, and one year later, was promoted to executive chef.
In 2014, Foster connected with Kristin Canty of The Farm at Woods Hill in Bath, New Hampshire. Hoping to showcase the sustainable bounty from her farm, Canty offered Foster the executive chef role of the farm’s restaurant, Woods Hill Table in Concord. In 2017, the duo opened Adelita, an affordable outlet for the Concord community to enjoy the farm’s meats. Now with a third restaurant on Boston’s Pier 4, Foster shares his hyper-local New American cuisine along with a message of social and environmental sustainability.
