Welcome to Tresca and thank you for joining us tonight for dinner. It is a pleasure to serve you this evening and it is our goal to exceed your utmost expectations.
Chef Jake Pease grew up in a family that had a passion for food and cooking.
He remembers learning how to cook at an early age.
A graduate of the Culinary School of America, Pease spent four years working
in New York City gaining not only experience, but also an immense respect
and enthusiasm for food. After making his way to Boston, Pease landed a
position at Tresca on the North End’s famed Hanover Street.
Pease enjoys the camaraderie of the kitchen and tries not to take himself
too seriously. His main focus has been maintaining the seasonality of the
northeast by sourcing and utilizing the freshest local ingredients available.
Eric has worked and studied around the world. His experiences in the U.S., Italy and Brazil have gained him a greater cultural insight, and have enhanced his love and appreciation for Italian cuisine.
After graduating from the University of Georgia, Eric moved to Italy where he taught English. It was there he recognized his passion for food and wine. Over the next four years, Eric took an interest in the restaurant industry while studying the art of making pizza. For the next year and a half, Eric lived in Brazil where he and a friend opened up their own pizzeria and bakery. He then came back to the U.S. and took on the role of a pizzeria consultant in Miami, and assisted in the opening of Blocks, a pizzeria that is still in business today. After that he returned to his hometown and while completing a wine-studies course at Boston University, he worked as a sales associate for a V. Cirace & Son in the North end.
In October of 2013, we welcomed Eric into the Tresca family as our Wine Director. Being most knowledgeable about Italian wine, Eric has made a significant impact here. Nonetheless, his greatest attribute is that he is always looking to broaden his expertise.