Fred Bisaillon’s first job on Nantucket was Sauté Cook at the former Regatta restaurant at The White Elephant.  For three years Bisaillon spent his summers on Nantucket at the Regatta while working seasonally in Martha’s Vineyard and Colorado.  Bisaillon was part of the original team during the opening of the Brant Point Grill in 1997 under chefs Michel Nischan and Pat Trama.

Since his return to the island in 2009, Chef Fred, Brant Point Grill, and The White Elephant have enjoyed accolades from N Magazine, Yesterday’s Island, the Nantucket Inquirer and Mirror, and USA Today.

Chef Fred’s B-ACK Yard BBQ, features authentic barbecue with a Nantucket twist in the former Cap’n Tobey’s building on Straight Wharf.  Fred Bisaillon is also the Chef-Owner at The Charlie Noble in Nantucket, MA.