James Massey

Head Chef

Field and Cellar is the creation of Chef James Massey and wife Stephanie. The restaurant concept is contemporary American meets local and Native; a tribute to his farming and Native American heritage. With his previous experience as Executive Chef of Canyon Ranch in the Berkshires and a recovering food addict, he will provide guests with seasonal menus that have the upmost integrity and proper balance to nourish the body and spirit.

Chef Massey’s culinary vision is committed to using local and regional produce that follows the EWG(Environmental Working Group) guidelines. The EWG is a non-profit organization that educates the American consumer about produce that contains high pesticide usage. The EWG provide a dirty dozen list of produce items. He is committed to using sustainable seafood from local and regional providers. He will be following the Monterey Bay Seafood Watch Program guidelines. He will use only grass fed beef and proteins without antibiotics or growth hormones.