Please join us on Sunday June 24, 2018 as we welcome Chef Jitti Chaithiraphant of Spring Summer Fall to the Restaurant at Spicer Mansion for an evening of sharing and collaboration. Chef Rucker and Chef Chaithiraphant will provide a multi-course dining experience showcasing their culinary philosophies and experiences. Seating is limited and available only by reservation. $90/person (excluding tax & gratuity) Optional wine pairing will be available.
More on Chef Jitti Chaithiraphant:
Jitti Chaithiraphant’s passion for cooking started at an early age. His grandfather, who owned an escargot farm, and his mother furthered this passion. He apprenticed at The Oriental Hotel and at Ma Maison Restaurant, while still in college.
During his time at Johnson & Wales University in mid 90’s, he worked his way up to be executive chef for a Thai restaurant group in Massachusetts, overseeing 2 restaurants for 3 years. When severe allergies to pollen and alcohol forced Jitti out of the kitchen, he focused his energies to front of the house operations, and became assistant food & beverage director for a property of Fine Hotel Corporation. In 2003, he was appointed as Food & Beverage director for Concord’s Colonial Inn. He went on to study wine in depth and became a certified Sommelier by the Court of Master Sommeliers. In 2006, Jitti began to refine his cooking skills working with some of the best chefs in New England, such as Michael Leviton, Seth Wood, and Michael Schlow. During his time at Radius, he met Eric Ripert and was invited to apprentice at Le Bernadin. He later assisted Robert Sisca in opening of Bistro du Midi as chef de tournant.
In mid 2010, after turning down an opportunity to join Le Bernardin, Jitti spent a year traveling across the country to study sustainability, whole animal butchery, and farming. He apprenticed and lived on an organic farm in Virginia for 4 months. Jitti spent times at some of the best kitchens in the country including McCrady’s, Townhouse, Blackberry Farm, Highland, Restaurant Eugene, Five and Ten, Poole Diner, Cochon, Le Bec Fin, Gilt, Gramercy Tavern, Aldea, Dovetail, Hugo’s, Atera, etc. Since then, Jitti has held sous chef positions at several Boston kitchens including West Bridge and Franklin Café. In 2015, Jitti assisted John Shields to open nationally acclaimed Riverstead. Most recently he was chef de cuisine at Aquitaine.
Jitti is chef/owner of Spring Summer Fall, pop up dinner series focusing on locally sourced ingredients from New England terroir. He is also an avid forager and a master fermenter teaching fermentation workshops to restaurants across the country.