Our Story

Season To Taste is driven by our passion for local, down-to-earth food.

What began as the first truly farm-to-table catering company in the Boston area and evolved into a Best of Boston fine dining hotspot, Season to Taste has been a North Cambridge staple since 2016. Now open at our new location 1678 Massachusetts Avenue

Meet the Team

  • Robert Harris' passion for cooking began in his mother's kitchen in Tuscaloosa, Alabama, where she taught him to prepare traditional Southern dishes using fresh produce from their neighbors' farms. Robert honed his skills at the Culinary Institute of America and then at the Commander's Palace in New Orleans. He later moved north with his family and settled in Cambridge, MA, where he has worked at local restaurants such as Olives, Rialto, East Coast Grill, EVOO, and Casablanca.

    While serving as the East Coast Grill Catering Director, Robert found great satisfaction in preparing special-occasion meals to reflect each individual client's taste. His dream to become the first and pre-eminent caterer in Boston that focuses on ingredient-driven, locally-sourced food led him to found Season to Taste.

  • After attending Le Cordon Bleu in New Hampshire in 2007, Sam went on to start his culinary career at The Black Trumpet in Portsmouth NH under Chef Evan Mallett for 7 years. The team eventually opened up another restaurant in Newmarket NH, Joinery. Both restaurants were highly focused on local food producers; sustainability and heirloom products. Making the move to Boston in 2016 to work under Chef Will Gilson of Puritan & Company, Sam moved through the ranks to become Chef De Cuisine; he worked for Gilson for 5 years after eventually landing his current role as Executive Chef of Season to Taste in Cambridge. Season to Taste is an ingredient driven restaurant which focuses on fresh, seasonal, and locally sourced food. Sam has traveled to Italy, Spain, Mexico and Canada all of which many concepts for flavors and techniques are inspired by.

  • Nicholas is a General Manager who has been in the restaurant industry for over 15 years. In his most recent role at Committee, he worked to maintain guest relationships, develop training programs, and oversee an extensive craft cocktail bar. After moving to Boston at 17 to attend Northeastern University, McGriff quickly fell in love with the pace and energy of restaurants. He has a passion for creating memorable journeys for guests from the moment they walk into the door. Throughout his hospitality career, McGriff has worked in all front of house positions and finds he can use knowledge gained from each to better inform his decisions as a manager while also delivering the best possible experience for his guests.