Bio

Frank McClelland’s L’Espalier has been a perennial “best” of America’s restaurants for three decades, earning top accolades from Zagat, Forbes, Food & Wine, Bon Appétit, Frommer’s and Condé Nast Traveler and regular nods by international media. L’Espalier is New England’s most decorated independent restaurant with eleven consecutive AAA Five Diamond awards (Boston’s only) and twelve consecutive Forbes (Mobil) Four-Star awards. He is a respected culinarian torchbearer whose restaurants are known for nurturing the Northeast’s more exciting new chefs.

Predominate to Chef McClelland’s repertoire of New England flavors with French interpretation is Apple Street Farm, his organic farm in Essex Massachusetts that provides heirloom produce and proteins for L’Espalier and his trio of casual Sel de la Terre bistros. The James Beard chef and cookbook author (Wine Mondays) views his life as a farmer-restaurateur as being on-trend as patrons are eager to know about the sources and stories behind their foods.