Chef applies farm-to-table approach to seafood

Chef applies farm-to-table approach to seafood

Will Gilson discusses his philosophy of working with local purveyors

Will Gilson, chef and co-owner of Puritan & Company in Cambridge, Mass., grew up with a farm-to-table ethos.

His father’s farm in Groton, Mass., is the location of The Herb Lyceum at Gilson’s, which serves dinner on Fridays and Saturdays, and was originally designed as a school to teach about useful plants.

Gilson started cooking at 15 years old, when he was an apprentice under chef Charles Draghi at Marcuccio’s in Boston’s North End. By 17 years old, he was also c

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