@seldelaterre on TWITTER
Chef and COO
”The farm-to-fork food quality proposition has always been the centerpiece of our culinary philosophy, and now we’ve completed the circle of life with the addition of our own farm.”
-- Chef Geoff Gardner
Geoff Gardner, chef and owner of Sel de la Terre, makes good use of his wife’s yoga expertise when he finds downtime from his labor of love: leading his trio of bustling Sel de la Terre bistros. This year Sel de la Terre celebrates its 10th year in business by sharing its success through a sequence of three charity dinners in April, each beneficiary nonprofit chosen by the staff of his establishments. He loves that each restaurant has grown into its own personality, guided by a team of talented chefs who he encourages to create their signature rustic cuisine independently and collaboratively. The farm-to-fork philosophy of Sel de la Terre, or “salt of the earth,” emerged from this tutelage as Sous Chef to L’Espalier Executive Chef & Proprietor Frank McClelland, who is today a business partner.
A native New Englander whose ancestors emigrated from Europe, Gardner developed a love of cooking and gardening from his grandfather, who instilled in him a fascination in the variety and magnificence of food. After earning his bachelor’s degree from Boston University’s School of Restaurant Management, Gardner traveled extensively throughout France where he developed a passion for the bold, fresh, high quality food that is Provencal cuisine. Gardner’s enjoyment of fresh French breads became a catalyst for his passion for the science of bread making, and while at L’Espalier, Gardner taught himself how to develop breads using organic grapes as a starter for natural yeast. The breads at L’Espalier became so famous that when creating the concept of Sel de la Terre, Gardner included a take-out boulangerie so that breads, morning pastries and lunches could be sold. Today under the brand of sister business Au Soleil Bakery & Catering, Gardner’s fresh “Best of Boston” breads not only stock their restaurants, but are sold wholesale to leading Boston hotels and even other dining establishments.
Sel de la Terre has been named one of the “Top 100 New Restaurants in the World” by Conde Nast Traveler and one of the "Top 22 New Restaurants in the Nation" by Esquire Magazine. The restaurant’s freshly made charcuterie and specialty cocktails have contributed to a growing popularity as an easy evening drop-in bar destination. While he has received many culinary awards, Gardner is perhaps most proud of the title “mentor” to the next generation of chefs and restaurateurs in his employ. The former StarChefs’ “Rising Star” routinely devotes what little time he has to work with hospitality major undergrads from his alma mater as well as providing cooking demonstrations for local philanthropy.
Chef Gardner enjoys gardening and enthusiastically embraced the decision to make Apple Street Farm a primary vendor of fresh eggs, proteins and produce for his farms. He boasts a year-round crop of fresh herbs at his MetroWest family home, which are often featured in a Sel de la Terre menu.
