Our Staff

Doug Rodrigues

Head Chef & Owner

Chef Douglas Rodrigues’ culinary journey began on his grandfather’s farm in Scituate, Massachusetts, nurturing a love for fresh ingredients. At thirteen, he started flipping burgers at Bergson’s, but soon aimed higher, inspired by Julia Child’s cooking.

In 1999, Rodrigues moved into fine dining, working at top South Shore restaurants like Atlantica and Tosca. His career took a significant turn in 2006 when he joined Clio, learning advanced techniques under Ken Oringer. He later worked with Michelin-starred chef Guy Martin at Sensing in Boston.

Returning to Clio as Sous Chef, Rodrigues rose to Executive Chef, creating innovative dishes and participating in prestigious events globally. In 2015, he led the kitchen at Liquid Art House, followed by North Square Oyster in 2017, where he focused on New England seafood.

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.