Northborough, Massachusetts-based Bertucci’s Corporation is excited to announce the arrival of a new executive chef, Jeff Tenner. As Bertucci’s celebrates its 30th year of brick-oven cooking, Chef Tenner brings a fresh perspective as the restaurant continues to evolve. From Boston to Baltimore, the Bertucci’s brick oven represents a unique opportunity for Tenner to enhance classic recipes while also introducing new ideas in Italian cuisine. As the third executive chef in the restaurant’s 30-year history, Tenner will be developing the menu and creating new innovative dishes for Bertucci’s 94 locations.

“Chef Tenner’s experience in using fresh ingredients and fresh thinking at exceptional brands like Legal Sea Foods make him not just a perfect complement to what we’ve built at Bertucci’s, but a perfect choice to take the Bertucci’s brand into the next 30 years,” says Bertucci’s president David Lloyd. “We are excited and fortunate to have Jeff on our team. We can’t wait for our guests as well as our staff in our restaurants to meet Jeff and taste the influence he will have on our menu.”

“I am excited to be part of the Bertucci’s family,” Tenner says. “I look forward to sharing my passion for simple, authentic cooking with our guests and to build on three decades of tradition. New bright flavors, seasonal ingredients, and some twists on classic fare will be my focus as a complement to our incredible brick oven focused menu. I look forward to seeing you all soon.”

Previously, Tenner was the executive culinary director at Legal Sea Foods where he managed daily culinary operations across the company’s three concepts – Legal Sea Foods, Legal C Bar, and Legal Test Kitchen – in more than 30 restaurants along the east coast.

Tenner also left his culinary imprint on the New Hampshire Seacoast, where for seven years he brought traditional bistro fare and Spanish tapas to Portsmouth with his restaurant, Lindbergh’s Crossing, while attaining regional and national acclaim for both his food and imagination.

“Bertucci’s has always been known for using the freshest ingredients,” Lloyd says. “We expect Jeff’s arrival to add some fresh and innovative thinking to our brick oven menu.”

Tenner is as passionate about his community as he is about cooking. He currently serves as an advisory board member for Cooking Matters, a division of the Share Our Strength Organization, and is a regular contributor to Boston’s Pine Street Inn. Chef Jeff lives in Belmont with his wife, Grace, and two young children.

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