By Deborah Dasch
David Chiasson
Executive Chef
Brooksby,
Peabody, Massachusetts
“I’ve always had a love for French food,” confesses David Chiasson, Brooksby’s executive chef and admitted Francophile.
No wonder—David’s first job at the age of 14 was in a French restaurant in his hometown of Maynard, Massachusetts. David grew up there sharing his mother’s love of cooking and watching cooking shows on television.
Throughout his career in cuisine, David has spent time with some well-known gourmet greats—the one and only Julia Child, the famous French chef Jacques Pepin, and Jeremiah Tower, the father of California cuisine.
Now the people who live at Brooksby enjoy David’s expertise every night. His menus feature such signature dishes as Beef Bourginon, petite filet mignon, Tequila Lime Chicken, and grilled shrimp or chicken Caesar salad.
“One of the biggest challenges I face at Brooksby,” says David, “is that we have what I call a ‘captive audience’ every night. I need to make sure the menus are always interesting and appealing.”
Besides the on-site pub and bistro, David is exploring a new pizza program at Brooksby. “We’re looking into offering fresh, made-to-order pizzas and perhaps delivery to the folks who live here.”
One of David’s favorite dishes is his Chicken Woodland (which enjoys a French influence, of course).
Chicken Woodland (serves 4)