Mike Geldart, Sel de la Terre’s pastry chef, graduated from the New England Culinary Institute, and gained his first post-culinary school experience working for Sebastian’s Catering at the World Trade Center in Boston. He then joined the team at Sel de la Terre for two years as a baker and pastry assistant. He left Sel de la Terre to take over the position of first cook at Grappa restaurant in his home town of Maynard, then furthered his knowledge of the craft by working as the sous chef and later executive chef for Vincenzo’s Ristorante in Concord.

Sel de la Terre is thrilled to have Mike back in their kitchen, where guests can enjoy his “simple, yet complex” style of cuisine, using robust and rustic flavors, on the restaurant’s pastry and boulangerie menus.