Charlie’s culinary journey began in Spain, working as a personal chef for the Guinness family. He learned to make authentic Spanish ‘tortilla’ from a woman 60 years his senior, and he built a relationship with a local farmer who delivered vegetables so fresh that they were still warm from the sun. Charlie learned early to focus on where the food he serves is coming from, who is preparing it, and knowing the story of each ingredient he uses.

While attending Northeastern University in Boston, Charlie worked in some of the best kitchens in the city, gradually shifting away from his intended path of Journalism and firmly into the world of fine dining.

After Boston, seeking to further refine his technique, he traveled to Europe for several months to work at Frantzen in Stockholm, Sweden and In de Wulf in Dranouter, Belgium. Charlie then found himself in NYC at Daniel Boulud’s DBGB, quickly rising to the position of Executive Chef. While there, Charlie focused on the importance of merging French technique with impeccable sourcing, perfectly preparing him for the challenges of opening Woods Hill Table in Concord. It became apparent that just one restaurant wasn’t enough to fully utilize all of the diverse product coming from the Farm at Woods Hill, and so over the last ten years, Charlie worked to develop three additional concepts: Adelita, Woods Hill Pier 4, and The Block at Woods Hill. Working together, these restaurants combine their talents and individual identities to create a nuanced food program grounded in traditional technique and excellence, in harmony with the Farm at Woods Hill and other local, sustainable farmers and craftsmen, to showcase the best of New England’s seasonal bounty.