Chef de Cuisine
Buttermilk & Bourbon Chef de Cuisine Jeff DeCandia’s interest in food “sparked” at the age of 16 and led him to work in some of the best restaurants in the city. After attending Johnson and Wales, Jeff worked for some of the most notable chefs in the region, like Jasper White and Todd English. His impressive background includes cooking at Kingfish Hall, Rustic Kitchen, Jasper White’s Summer Shack and Brasserie Jo.
He was able to sharpen his seafood chops at the award-winning Neptune Oyster in Boston’s North End. Jeff was the opening Executive Chef alongside Jason Santos at Buttermilk & Bourbon - Boston.
For the past four years, Jeff has incorporated his years of cooking New England and seafood cuisine with the flavors and heat found in cooking Southern and New Orleans food. He is currently the Executive Chef of Buttermilk & Bourbon Group and partner at multiple locations.