Get to know our Executive Chef, John Piskor

Q: What excited you the most about starting this new position?

As a Chef of 20 years and someone who loves food and the cultures that surround it, I still get excited about what we can cook and create. The culinary team at Inn on Boltwood is extremely talented and passionate and I’m excited to be a part of furthering our culinary vision.

Q: What inspires you while preparing food?

There’s always a debate between Chefs; is it the highly trained Chef or the ingredients? In my opinion, it’s all about the ingredients. I get very excited about the best produce, meats, and cheeses. A perfectly ripe tomato with salt and oil is beautiful on its own. A mediocre ingredient can be prepared well by a talented chef, but perfect ingredients by a talented chef can blow your mind.

Q: How would you describe the dishes that 30Boltwood offers, to someone that has never dined here before?

30Boltwood offers an upscale dining experience that features eclectic New England farm-to-table fare. All our dishes are made from scratch. Butchery, dressing sauces, desserts, etc. It really showcases our love for food!

Q: If you could only eat one thing for the rest of your life, what would it be and why?

It would definitely be some sort of tapas or charcuterie. I love simple bites of big flavor like cheese and pate or salami. A little bread, olives, tomato or hummus, and wine!

Q: What is something that people would be surprised to learn about you?

During the pandemic, I moved to California to apprentice in winemaking at V. Sattui winery in Napa Valley. It was a wonderful experience that still bonds my passion for food and beverage.