Esti Parsons

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

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.

Jon Parsons

Throughout his 13 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 found in many establishments and instead focus on honesty and good times in general.  It has also been his wish to veer away from commonplace, over-marketed products that plague the industry as a whole and instead take the time to educate his clientele on the oft overlooked gems that can be found and appreciated.

It is with great glee that he has moved to Boston, looking forward to working with both his family and that of the Rogers, who share the same vision.  Here are a few highlights of his career in New York:

Giorgio’s of Gramercy, ’97 to ’04

This neighborhood sleeper was were the foundations for the rest of Jon’s career was garnered.  It was here that he not only learned appreciation for small estate grown wines and knowledgeable service without the pretension, but also the importance of a familial atmosphere, both between the staff and amongst the clientele.  Though he left several times to pursue other interests, all roads seem to lead back to Giorgio’s as it was truly unique amongst the high pressured, dog eat dog mentality found in most establishments in the area.

After a bad string of management that left the staff demoralized and the wine list in ruin, Jon decided he had had enough and returned to usurp the position of General Manager, though he was at the relatively young age of 26.  Over the next year the restaurant returned to its roots, regained its clientele and the wine list was once again recognized by Wine Spectator and other oenological periodicals.  Though it was a great run and he was happy with the results, Jon left Giorgio’s in order to both broaden his horizons and enjoy his youth.

The Empire of Shih, ’02-’04, ’09

The majority of Jon’s practices in alchemy can be contributed to one man: Ben Shih. This eccentric entrepreneur residing in the ultra-hip neighborhood of Williamsburg, Brooklyn, owned a bar called “Sweet Ups” which focused on classical cocktails and long-forgotten traditions.  As a regular, Jon noticed a sheer drop in the professionalism of the staff once Ben stopped tending bar himself and offered his services to help reforge the establishment in exchange for training in the ways of old-school cocktail making.  It was here that Jon mastered consistency via the 6-count pour as well as begin his love affair with obscure liquors; it was also here that he picked up the moniker “Jonnie Law” due to his strict adherence to proper cocktail creation as well as zero tolerance for unacceptable behavior toward other guests within the premises.

With “Sweet Ups” once again successful and back to its original standing, Ben decided to open a bigger venue, “Royal Oak,” which he asked Jon to come on board and help build from the ground up. Years later, Jon would once again team up with Mr. Shih to retrain his management staff while Ben was serving in the armed forces as well as consult on another restaurant project which was sadly delayed due to a change in building codes.

Aurora ’08-’10

His last position held before the big move to Boston was at Aurora Ristorante, a regional Italian eatery in Williamsburg, Brooklyn.  Here he oversaw the day to day operations as well as booked and coordinated numerous events, ranging from small family gatherings to large scale weddings.  Though most of his time was allocated to administrative work and event coordination, he was given charge of the restaurant’s lackluster lunches and over time was able to create a cozy and casual environment which in turn produced a new clientele apart from their more rigid evening diners and liaise-faire hipster brunch attendees.



Asia Mei

Born in Fremont, California, Chef Asia Mei grew up in an atmosphere where pursuing financial or technological careers were the norm. After earning a degree in Economics and Biology from Boston College, Asia quickly learned the typical work setting was not for her and that her passions lay elsewhere, specifically in the culinary world. Since finding her way into the Boston restaurant scene at an early age, Asia has never looked back. As the newest addition to the kitchen at Sam’s, a waterfront restaurant that boasts a menu of French/American bistro fare, refreshingly innovative atmosphere and the best Harbor views in the city, Asia will put her own spin on both East and West Coastal style cooking that will match the beautiful restaurant’s aesthetic.

Growing up in the Bay Area, Asia was constantly exposed to different cultures and their food, and it was during her time at Boston College that she realized just how much she missed the tastes of home. After receiving her degrees from BC, she worked briefly as a stuntwoman in Los Angeles, but found her way back to Boston and into the city’s bustling culinary world. Asia began her career at the revered Hamersley’s Bistro, where she would leave as a Sous Chef four years later. Under the guidance of Gordon Hamersley, Asia excelled on the hot-line and formed much of the basis for her style of cooking with classical French technique and New England ingredients.  She would later further her love for the many possibilities of American cuisine working with the well-known Kinkead brothers at Sibling Rivalry as an Executive Sous Chef.

Even with an undying love for all things butter and salt, Asia did the unexpected and took up post as head chef at the notoriously healthy and organic Whole Foods superstore. Over the next two years, Asia had the unique opportunity to broaden her tastes and round out her multi-cultural approach to bright, healthy flavors with which everyone can identify. She brought her newfound culinary acumen and energy to the Franklin Southie, where she was able to execute menus based on fun, fresh flavors.

Now, at Sam’s, with the ability to further utilize local, quality ingredients, Asia will be able to continue to explore the delicious possibilities of a healthier diet based on fresh and organic values.