Who, What & Where We Are
Chickadee is a New England born and Mediterranean inspired restaurant situated in the heart of Boston’s Innovation and Design Building. Named after the state bird of Massachusetts, Chickadee is a collaboration between long time friends and industry veterans, Chef John daSilva and Ted Kilpatrick, together with their team. We are excited to work alongside other artisans inside the IDB where creative energy always abounds.
Our thoughts on food & drink
We offer a seasonal menu highlighting ingredients from local farms, markets, and producers. Our full bar boasts a strong cocktail program that draws inspiration from the kitchen. We also offer a thoughtfully curated wine list and a selection of local, craft beers and ciders.
Our approach to fun & hospitality
We here at Chickadee are big on having fun, while maintaining a standard of excellence when it comes to the guest experience. In addition to being the state bird, chickadees are innately industrious, curious, and social creatures; they are creative opportunity seekers, and are able to rise to any occasion, no matter where their adventures take them! The approach to service at Chickadee in many ways mimics these characteristics.
We look forward to serving you, one delicious morsel at a time.
John daSilva: Chef / Owner
Ted Kilpatrick: Beverage Director / Owner
Stef Bui: Chef de Cuisine
Bianca Yeager: Assistant General Manager
Danielle Almeida: Guest Relations Manager
A lifelong New England resident, Chef/Owner John daSilva, graduated from the New England Culinary Institute in 2004. He trained in various kitchens including The Boarding House on Nantucket Island and Barbara Lynch's flagship No. 9 Park before opening Spoke Wine Bar in 2013. During his time at Spoke, John received a great deal of critical acclaim, being named one of Zagat’s “30 Under 30” for Boston and earning the title “Rising Star Chef” from StarChefs.com. Most recently John was named “Best Chef, Up & Coming” from Boston Magazine. When he's not in the kitchen, John enjoys watching the Boston Celtics and visiting local farms with his beautiful wife Molly and their adorable daughter Maple.
Chef de Cuisine Stef Bui was born and raised in Santa Ana, California. After starting out pre-med at UCLA, Stef decided to move out to Boston with her sisters to pursue her true passion, cooking. Born the second of four children to Vietnamese immigrants, Stef grew up cooking with her entire family. It was here that she learned her love for food. Stef's humble beginnings took place as an intern at Radius then later on as a line cook at No 9 Park. Stef worked there for 3 years during which time she earned her way up from line cook to Sous Chef. It was also there that she met her, now husband, Bobby “Thin-mints” Mersereau. After her tenure at No 9 Park, Stef worked at Deuxave in Back Bay for a total of 5 years, where she was hired as Sous Chef and was recognized as one of Zagat’s “30 Under 30”. She became Chef de Cuisine of Deuxave in 2016 where she helped lead a team who was awarded Boston's Best French Restaurant by Boston Magazine as well as the prestigious Forbes 4-Star Award in 2017. When not in the kitchen, Stef enjoys spending time at the beach, playing cornhole, and hosting BBQs.
Beverage Director/Owner Ted Kilpatrick has only ever worked in hospitality. It was while attending Northeastern University in Boston that the calling grew louder and bartending turned from extra cash to a chosen profession. Ted worked at some of the best restaurants in Boston, including Radius, Sel de la Terre and L'Espalier, before landing at Barbara Lynch's flagship No. 9 Park in 2009. It was there that he quickly progressed to management and made a name for himself in the national cocktail community. Most recently, Ted spent four years in New York City opening three ambitious restaurants and bars (o ya - NYC, Covina, and Roof at Park South) in a boutique hotel in the NoMad neighborhood. Ted and his wife Heather returned to Boston with a new baby, Vivienne, a new restaurant, Chickadee, and a weird bulldog named Walter.
Born in Rhode Island and raised oversees, Bianca’s love and passion for food and hospitality began at a very young age. Living in numerous countries including Kenya, Colombia, Honduras, and England, Bianca was exposed to many customs and cultures which would inspire a never-ending hunger for widening and broadening her pallet. Her restaurant background spans both front-of-house and back-of-house, from small, independently owned farm-to-table restaurants in the Midwest to, most recently, the tumultuous restaurant industry of New Orleans. Her most recent position was held at SoBou, a Commander’s Palace restaurant. During her four-year tenure there, she worked her way from Food Runner to Assistant General Manager, and learned the true meaning of southern hospitality and how to create incredible dining experiences. When not in the workplace, Bianca enjoys traveling, drinking wine, and spending time with family and her pups, Bluebelle and Alcide.
Massachusetts native, Danielle Almeida, is the Guest Relations Manager at Chickadee. A daughter of Portuguese immigrants, Danielle grew up in New Bedford and moved to Boston in 2013 to study at Boston University. She has been working in the hospitality industry since she was a teenager, getting her start as a hostess at Little Moss in South Dartmouth. Most recently, Danielle spent 3 years at Deuxave Restaurant in Back Bay where she eventually grew into the role of Maitre D'. In her spare time, Danielle enjoys walking dogs, traveling to new places, and dancing with friends.
A Letter To Our Guests
July 31, 2018
Dear friends and patrons,
Chickadee is a small independently owned (and owner-operated) business focused on serving simple and elegant food in a fun atmosphere, while supporting the communities that help us function every day: this includes our local farmers, employees and other small businesses within the IDB, but most importantly our Chickadee staff. We strongly believe that in an effort to deliver the best hospitality experience to you our guests, and to our extended community, we must first foster a positive work environment here ‘at home’. It takes an entire team of people to help operations run smoothly and provide quality food and service during your visit with us here at Chickadee. What you may not know, however, is that kitchen staff most often arrive before the rest of the team, and are among the last to leave each night, yet still struggle to make a livable wage. In an effort to bridge the wage gap inequality between our Front of House employees and Back of House employees, we are instating a 2% Kitchen Administration Fee as of July 31, 2018.
Why do we need to introduce the Kitchen Administration Fee?
We have long been aware of the controversial wage gap inequality between FOH employees (bussers, servers, bartenders) and BOH/Kitchen teams (dishwashers, line cooks, prep cooks) and that is an aspect of our industry which, simply put, we can no longer abide. FOH employees earn their living from gratuities that traditionally are calculated as a percent of total revenue, while BOH employees are legally restricted from participating in tips and service charges. With an increase in the cost of doing business in Boston, resulting from various factors such as increased minimum wage, to mandated health insurance, and state mandated paid sick time, it is becoming increasing more and more challenging for small business owners to be able to carve out enough from their bottom line to accommodate adequate wage increases for Kitchen employees. As a result, we are excited to join a movement of likeminded restaurateurs and participate in a business model which will allow for a more even distribution of wages, and thus improve working conditions and ultimately our employees’ quality of life.
Are there other options to consider?
While we have explored several different avenues to bridge this gap, including ‘simply raising prices’, to instating an automatic gratuity, to doing away with tipping altogether in favor of raising prices and building-in a guaranteed wage, after much discussion with our colleagues and our team members whose opinions we value deeply, we have found the most acceptable is to add a modest kitchen surcharge of 2%. This fee will directly affect Chicakdee’s top line and ensure a concrete distribution of more balanced wages to our hard working kitchen team. Your contribution as a guest will help to provide a better quality of life vis a vis higher wages for workers that often spend 13 to 15 hours a day in the restaurant yet still have trouble making a livable wage. We appreciate your concerns about this matter and are happy to hear your feedback. Our Chickadee staffers love what they do, it is plainly obvious to us (because we love what we do, too!) and we want to share our enthusiasm and passion for hospitality with you- thank you for helping to support our team in a way that directly impacts their day to day lives.
John daSilva + Ted Kilpatrick