Frothingham returns to his culinary roots in Boston where he will be working hand in hand with owner/operator Marcus Palmer, formerly with Jean-Georges. This is their second “tour of duty” together as they both worked with Todd English for several years and together for a time at Bonfire.  A graduate of the prestigious New England Culinary Institute, Chef Frothingham joins Vine Brook Tavern with over ten years of experience, working at some of the country’s finest dining destinations.

Frothingham began his thriving career as a line cook under the highly respected Frank McClelland at Boston’s Sel de la Terre.  A long-time admirer of the renowned Chef Todd English, Frothingham embraced the opportunity that would set off his career when English opened Bonfire at the Park Plaza Hotel.  Impressing English from the beginning with his culinary talent, Frothingham worked his way up the ranks within the Todd English empire.  For eight years, Frothingham worked as Executive Chef at Todd English’s Bonfire, Kingfish Hall and Fish Club inSeattle,Washington.  Frothingham helped bring his Todd English interpretation to Fish Club at the Seattle Marriott Waterfront Hotel, where successfully executed Todd English’s signature cuisine while establishing his own style and transforming Fish Club into a successful Todd English enterprise.

Frothingham was promoted to the Executive Chef of the Seattle Marriott Waterfront Hotel before recently coming back East for a turn at the Metropolitan Bar with longtime friend and acclaimed Chef Todd Winer.

We are excited to have Chef Chris at Vine Brook Tavern. His expertise and vision of fresh, farm to table food is sure to please all the different palates that enter the restaurant.