Esti Parsons has over 20 years of experience in the food and hospitality industry. After growing up in Acton, she moved to Boston in 1986 and began her career at Michela’s restaurant in Cambridge. With this experience as her springboard, Esti moved on to help open and manage Rialto in Harvard Square. She spent 5 years working as the Manager of Rialto, one of the only four star restaurants in the Boston area. Following a period as General Manager at Zinc, Esti along with Christopher Myers and Michael Scholow, opened Radius, a restaurant that continues to be recognized as one of the top restaurants in the country for fine dining and exceptional service. Her efforts, along with that of her colleagues at Radius, has been recognized by way of the reception of numerous awards, including: an acceptance in the Restaurant Hall of Fame, The James Beard award for Best Chef, and the only 4 star review given from the Boston Globe over the past 10 years. The previous 4 star review also recognized Esti’s work—that time at Rialto.
Building upon the success at Radius, Esti, Christopher, and Michael opened Via Matta, an upscale Italian restaurant located near the Boston Common and a third restaurant concept, Great Bay, in the Hotel Commonwealth.
Esti’s outstanding career and exceptional attention to service and hospitality, has made her stand out in the local scene in Boston. Her care of her customers was noted by the longtime Boston Globe food reviewer, Alison Arnett’s. In one of her final articles, Ms.Arnett listed the attention to detail that co-owner Esti Parsons lavishes on Radius, as one of the major influences on the restaurant scene in Boston.
Drew Parsons moved to the Boston area in 1993 to attend Boston College. In 1994, he began a professional music career playing with local Boston Artist, Tracy Bonham. He toured the world with Tracy Bonham, and made a Gold selling Record, “The Burdons of Being Upright”, which received a Grammy nomination.
In 1997, Drew started his own band, American Hi-Fi, with 3 other local Boston musicians. They have made 4 records, and toured the United States, Europe, and Japan for over 9 years. They have appeared on MTV, The Late Show with David Letterman, The Tonight Show, and several other International Programs, including Top of the Pops in England. Their music has appeared in many films and TV shows, and they continue to make music today.
While being new to the restaurant and hospitality profession, Drew brings an abundance of experience with organization and planning as well as both facial and name recognition within the Boston community, to this project.
Throughout his 15 years in the industry, one thing has held true in Jon Parsons’ mind when it comes to service: redefining fine dining. Sick of the snobbery found throughout the majority of Manhattan, Jon has always avoided the smoke and mirrors and instead focuses on honesty and good times in general. It has also been his wish to veer away from commonplace, over-marketed products that plague the liquor industry as a whole and instead take the time to educate his clientele on the oft overlooked gems that can be found and appreciated.
When not managing the floor or popping behind the bar at Sam’s, you can usually find him on the floor at another bar or on stage karaoking his heart out under the stage name, Jonnie Law.
Born and raised in North Carolina, Chef Cheek began his culinary career working and eventually running several kitchens in Raleigh. In 2007, Jason quickly landed a position at KO Prime, where he worked as sous chef for Chef Jaime Bissonnette and Ken Oringer. He spent four years at KO Prime, learning much about the craft of butchery and charcuterie. Jason continued to work as Jamie's sous chef at Toro, a south end restaurant with a focus on Spanish cuisine. After a year at Toro, Jason expanded his cooking knowledge, this time in Italian seasonal cuisine as sous chef at Coppa.
In 2012, Chef Cheek moved to New York City to help open and run Willow road in Chelsea market. It was here that Jason returned to his roots; creating seasonal comfort food with a southern influence.
Jason would return North in 2013, opening and acting as Chef at Merrill & Co in Boston's South End. His menu at Merrill was constantly evolving, with a heavy focus on seasonal fish and vegetables.
Chef Cheek now continues his career as chef at Sam's. His unique and well crafted seasonal dishes are the perfect pairing for the waterfront backdrop at Sam's.