Kevin Jamieson

“A great meal is about more than food—it’s about connection.”

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A Cape Cod culinary fixture, Chef Kevin’s journey began in Maryland and quickly led him to the Cape’s kitchens. His skills were honed over eight years at the renowned L’Auberge Chez François in Washington, D.C., followed by leadership roles at Stouffer’s Hotel and as Head Chef at Evans Farm Inn. With decades of experience in fine dining and private events, Kevin brings warmth, expertise, and a deep understanding of personalized service to every table.

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Lori Charles

“Food is an introduction to culture.’ My cuisine is reflective of my personal and professional adventures; learning, creating, & enjoying the spice of life.”

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Classically trained at Le Cordon Bleu Miami and further refined in Switzerland, Chef Lori brings world-class expertise in European technique and fine dining. With global experience across luxury venues, yachts, and elite events—from the Monaco Grand Prix to Art Basel—her cuisine reflects both her Haitian-American roots and international adventures. Now in her 8th season with Cape Cod Chef on Call, she pairs consistency with creative flair.

Lou Concra

“Simple, local, and made with heart—that’s Cape Cod cooking at its best.”

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With over 40 years of experience on Cape Cod, Chef Lou is a true local legend. He served as Executive Chef at the Impudent Oyster in Chatham for 25 years and spent a decade at Bucas Restaurant. Known for his calm presence, warm smile, and quiet humor, Lou brings classic New England flavors to life with professional finesse and a personal touch that makes every meal memorable.

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Alejandro Perez

“Cooking is storytelling—and every dish shares a piece of who we are.”

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With a passion for global flavors, Chef Alejandro brings expert knowledge in Colombian, Italian, Peruvian, New England, and plant-based cuisines, along with specialties in ramen, grilled fare, and slow-cooked dishes. As a seasoned private chef, he combines culinary artistry with sharp organizational skills, overseeing menu creation, purchasing, and seamless event execution. His diverse background ensures every meal is thoughtfully crafted and full of flavor.

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Ralphy Núñez

“Originality, freedom, and balance—that’s my recipe for unforgettable food.”

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Born in Bayamón, Puerto Rico, Chef Ralphy began cooking alongside his blind grandmother at just 8 years old. A graduate of the Hotel School of San Juan at 16, he quickly rose through the culinary ranks, mastering international cuisines from Japanese to Moroccan. His food is rooted in authenticity and inspired by the flavors of Puerto Rico, blending tradition with bold creativity to deliver a one-of-a-kind experience.

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Timothy M O'Brien

“Cooking is memory, soul, and craft—one plate at a time.”

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Born in Pasadena, California, this chef's journey began at 15 in a friend’s restaurant and took off under Michelin-starred Chef Michel Richard at Citronelle. By 19, he was sous chef—the youngest and only American on the team. After leading top kitchens in L.A., he found his culinary home on Cape Cod, where he owned Bluefish Bed & Breakfast and cooked for acclaimed local restaurants. His food reflects deep experience, bold technique, and a lifelong devotion to craft, family, and the ocean.

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Annie Haven

“Great food is about connection — to place, to people, and to tradition.”

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A lifelong Cape Cod local, Annie brings over 30 years of experience in the restaurant industry to her role as Prep/Server with Cape Cod Chef On Call. The daughter of a Chatham fisherman and lobsterman, she values hospitality, hard work, and heartfelt service. Annie’s calm, caring presence helps set the tone for a welcoming and seamless dining experience. She’s proud to be part of a team that brings families together through food, connection, and unforgettable moments.

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