Our Staff

Doug Rodrigues

Head Chef & Owner

For Douglas Rodrigues, cooking began as a means to an end and quickly became a lifelong pursuit. At fourteen, he took his first restaurant job flipping burgers at Bergson’s, a local diner chain, to fund his love of skateboarding. But evenings spent watching Julia Child cook with his mother lit a spark that drew him toward the world of fine dining. After early stints at South Shore favorites like Tosca in Hingham and Saporito’s Florence Club Café in Hull, Rodrigues’ curiosity, and a well-timed cold call, landed him a spot at Ken Oringer’s Clio in 2006.

There, he entered an entirely new realm of cooking: a kitchen where precision and creativity ruled, and every ingredient was treated with its own globally influenced technique. Immersed in the discipline and innovation of Clio’s fine-dining culture, Rodrigues absorbed the interplay of French, Asian, Middle Eastern, and Southeast Asian flavors that would later define his style. In 2009, he joined Michelin-starred chef Guy Martin to open Sensing in Boston, before returning to Clio as Sous Chef and quickly rising to Chef de Cuisine, crafting original dishes and helping to lead one of the city’s most respected kitchens.

A South Shore native, Rodrigues later brought his talents home, contributing to the revamp of the Winsor House in Duxbury, cooking at The Tip Tap Room, and helming the kitchens at Liquid Art House and North Square Oyster, where he focused on New England seafood.

Today, at Salt Marsh Winery in Scituate and its sister restaurant Osteria Vivo in Pembroke, Rodrigues comes full circle, marrying refined technique with the coastal flavors and seasonal bounty. When he’s not in the kitchen, he can often be found fishing in Scituate’s inlets or spending time on his grandfather’s farm, where his passion for local ingredients first took root.

Pete Bernstein

Chef de Cuisine

Born on the South Shore, Pete kicked off his culinary adventure in 2008, starting in the dish pit before quickly moving up to the pizza and salad station. By 2011, he was honing his craft at PJ's Country House (now Oro), and in 2014, he joined Alma Nove, where he thrived on the sauté and grill stations. In 2017, Pete brought his talents to Galley Scituate as a sous/line cook, and by 2020, he was serving up fresh, seasonal dishes as sous chef at Tinker's Son.

In 2021, Pete joined the team at Osteria Vivo, starting on pasta and working his way up to sous chef. Now the chef de cuisine at the Salt Marsh Winery, his culinary style is deeply influenced by his Irish and Eastern European roots, blending modern techniques with the hearty flavors inspired by his Grammy’s cooking. Pete is all about hyper-seasonal, New England cuisine, using the freshest ingredients to create unforgettable dishes.