Frank Vasello

OWNER

Owner and chef Frank Vasello, a graduate of  Massachusetts College of Art, infuses his considerable talent and experience into every aspect of Relish, considering every detail and placing an emphasis on quality and freshness. 

Before he opened Relish, Vasello worked at Boston landmarks Michaela’s and Rialto. Working for Jody Adams and Christopher Myers, and alongside Joanne Chang, Suzanne Goin, and Barbara Lynch, Vasello learned what it took to meet the highest expectations in food and in service.

Mark Buchholz

HEAD CHEF

Mark Buchholz is a graduate of the Cambridge School of Culinary Arts' Professional Pastry Program (PPP) - a 37-week-long study into the pastry arts. Mark continues to hone his craft at Relish. While efficiently and consistently producing some of the most favorite items at Relish, both sweet and savory, Buchholz is always challenging his own game by introducing new items. 

SUE HALE

BAKER

A professional baker by trade, Sue Hale brings a seemingly bottomless portfolio of sweets to the Relish table. She combines an exhaustive knowledge of baking science with the creativity and fearlessness of an artist. Nothing goes to waste with Sue around. Charged by a tremendous respect for the earth’s bounty, she finds many delicious and inventive ways to incorporate fresh produce and healthy grains into some of the most popular pastries at Relish. Of special note are Sue’s Little Pies, small versions of and variations on classic fruit pies such as apple, wild blueberry, strawberry rhubarb, and more. Made with her signature, all-butter pastry dough, they fly out the door like frisbees at the beach.

PAUL JOHN KEARINS

CHOCOLATIER and PASTRY CHEF

Paul John Kearins started cooking and baking when he was 8 years old. PJ, a London-born Dutchman, was the only boy and the only student to study cookery at his high school. After a successful graduation he continued to follow his passion for the beauty of food at the prestigious Cassio School of Patisserie. Here, he nurtured his passion for the art of sugar craft and chocolate. A career in pastry and chocolate followed in the Netherlands. In 2012 Paul arrived in the USA to further grow in the world of chocolate and explore new avenues of traditional and innovative baking. His penchant for pushing boundaries in chocolate and pastry have been greeted by the same enthusiasm with which he presents his work.