Nick Deutmeyer Named Executive Chef of Post 390 Restaurant

May 09, 2016 Industry News
Industry News

Himmel Hospitality Group named Nick Deutmeyer executive chef of Post 390, an urban tavern in Back Bay, Boston, offering seasonally inspired fare, hand-crafted cocktails, and an expansive craft beer list. In continuation of his former role as chef de cuisine, Deutmeyer will remain responsible for the restaurant’s menu development, planning, sourcing and team leadership.

“We are thrilled to welcome Nick into this new role,” says Chris Himmel, executive vice president, Himmel Hospitality Group (Harvest Restaurant, Grill 23 & Bar, and Post 390). “Nick has a great passion for the ingredients he uses and is dedicated to ensure the best, freshest and most seasonal items are delivered daily to Post 390’s kitchen. He brings an extraordinary talent to the team as both a chef and a leader, and we are excited for what is to come in this new chapter in his career.”

Deutmeyer’s passion for working with fresh, locally sourced ingredients began at an early age, having grown up on a dairy farm in Dyersville, Iowa, where he learned the skills and ethics behind farming first-hand. After graduating from the New England Culinary Institute in Vermont, Deutmeyer moved to Boston, landing at Himmel Hospitality Group’s Harvest Restaurant, in Cambridge, Massachusetts, where he served as lead line cook, then sous chef. In 2009, Deutmeyer was brought over to Post 390 to join the opening team as a Sous Chef.

Today, he plays a major role cultivating relationships with the region’s top farmers as part of the restaurant’s Farm to Post dinner series, acquainting them with the restaurant and showcasing their products on his menus. The result leaves guests with a unique dining experience that translates the personal connection between the ingredients and the chef onto a plate. 

In addition, Deutmeyer has brought an innovative approach to Post 390’s brunch with a recently introduced “Benedicts Menu,” featuring various twists on the popular brunch staple. Creative variations include the Braised Beef Short Rib served on a jalapeño polenta cake with poached eggs, béarnaise, champagne pickled shallots, and Mauna Loa Tuna Poke, served on toasted King's Hawaiian bread with poached eggs, chili pickled mango, and sticky soy hollandaise.

Deutmeyer is looking forward to taking the reins full-time and making his mark on the way the industry approaches freshly sourced, seasonal fare, with creativity and passion. 

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