We Are Proud To Present Our Dedicated And Professional Team.
Proprietor / Creative Director
Angela Raynor – Owner
- Number of seasons on Nantucket – Arrived direct from cooking internship at Le Petit Prince in Cabris, France to work at The Chanticleer August of 1986 – I guess that makes it 28 years…
- Perfect day off – Going to the farms and gathering tomatoes, corn, herbs, potatoes, beans, whatever is at peak in the season. Picking up clams, oysters, lobsters, bass- even better if we harvest it ourselves- seafood in general or steaks – again whatever is freshest. Heading to my Mom’s “Shack” and kayaking, paddle boarding, surfing, reading, getting to catch up with family and friends- cooking together usually is very communal- visitors are often chefs, oystermen, winemakers etc…so it gets pretty eclectic to say the least. I love cooking for and with everyone. We sit at the table for hours and tell stories, laugh and enjoy being together- even if it is just a couple of hours for lunch. Our kids called this French Lunch- which goes back to my days in Provence.
- Favorite meal at the Boarding House: The Plateau de Mer- takes me back to France and showcases the fresh seafood and fish we are surrounded by on the Island, and you get our KrACK sauce which is truly unique. I love having any of the seasonal salads – with greens, vegetables and herbs from our friend’s island farms. The Heirloom Caprese Salad with Maplebrook Farms Burratta is really fantastic – the tomatoes we use will change with the season. The Lobster Cavatelli is really unique- the pasta is handmade and the dough is green from the lobster roe and then turns red when cooked – it’s served with lobster and a vanilla scented creme frâiche. The Fried Chicken is guilty pleasure- I try and stay away from it on a daily basis…losing battle- may need to change the menu…
- Favorite meal at the pearl: My husband is obsessive when it comes to sourcing fish, seafood and unique ingredients; I am huge fan of our sashimi, crudos and tartares. The restraint shown and coordination of flavors to make sure the fish shines thru is one of his true talents. Recently we got in a beautiful Big Eye Tuna and Seth created a Tuna Tasting Flight with four unique cuts from different part of the fish- from spooned tuna belly to sashimi cuts from varying degrees of fattiness paired with different accents including his signature barrel aged ponzu. We have an amazing aged Prime Porterhouse for 2, last season we served a Rib-Eye- I have to say the Porterhouse is on a whole new level.
- Favorite meal at Corazón del Mar: Last night I had one of my favorite meals in the history of CDM with our daughter. We started with the Lobster & Shrimp Ceviche Tostada this is a dish Seth created for the opening menu – it still is one my favorites! Newer dishes followed- Chino-Latino Ceviche of Tuna with Macha Salsa, kumquats and spicy soy | Tamale with Pipian | Crispy Squash Blossom Taco filled with Goat Cheese- outrageously good! And a Mona Lupé- our spicy grilled pineapple and Tequila cocktail you will not find anywhere else!
- Guilty pleasure: I am surrounded by so many talented chefs, cooks and often am too busy to order dinner. Ridiculous – however it is true. My guilty pleasure – my kids would say – Stouffers Turkey Tetrazzini – we don’t have microwave so it is not the fast impulsive late night meal- it once was! I would say one of my go to ‘happy meals’ as we don’t get to go out in season very often – we will grab take-out, I love two different pizzas from Pi Pizzeria – one we call my Dad’s Pizza – a white pizza with stracchino cheeses, sausage, mushrooms and onions – also, another not-on-the-menu is with the same cheese, no sauce, broccoli rabe and sausage. The crust is fantastic. It brings me back to growing up and going to our neighbors pizza place and watching Mr. Pirella make the dough. And I think about my Dad.
- Theme song or favorite album – I have pretty varied taste in music – but I really love Lynard Skynard Gold & Platinum – it has to be vinyl.
- Culinary hero: Jean Louis Palladin’s book ‘Cooking with Season’ blew me away when I started my career
- People I would love to have dinner with: Alice Waters | Julia Child | James Beard are natural answers- but honestly friends and family- cooking and sitting at the table for hours- cannot be beat!
- Hidden talent: It might not be that hidden – but I am actually a trained Chef – I met Seth at Culinary school.
- Book everyone should read: Jean Louis Palladin’s book ‘Cooking with Season’ blew me away when I started my career. I love everything by MFK Fisher – I am big reader in the off season. For pleasure reading – Hunter S Thompson’s ‘The Curse of Lono’ is one of funniest books I have ever read.
Executive Chef / Owner
Seth Raynor – Executive Chef / Owner
1) Number of Seasons on Island – 29 and counting
2) Perfect Day Off – an uncrowded early morning SUP session with friends, a BLT for lunch, 45 minute nap in the sun, then mellow dinner with friends and family – ideally asleep by 10:30 so I can actch another SUP session before work!
3) Favorite Meal at your Resto –
4) Guilty Pleasure – sneaking home for an outdoor shower before service
6) Culinary or Beverage Hero -Fernand Point, James Beard, Julia Child, Jean-Louis Palladin, Eric Ripert, Nobu Matsuhisa, Gaston Acurio…
7) Person You Would Love to Have Dinner or Drinks With – my wife
8) Hidden Talent – finding secret bourbons
9) Book Everyone Should Read – Wabi Sabi for Artists, Designers, Poets and Philosophers by Leonard Koren
Jo Cuppone / Bartender
- Number of seasons on Nantucket – 13, originally from England
- Perfect day off – Paddle boarding, beach, sunset cocktails and dinner with friends
- Favorite meal at the Pearl – Fluke sashimi, 60 second steak, halibut tom khan gai
- Guilty pleasure – Reality TV
- Theme song – Sympathy for the Devil by the Rolling Stones
- Culinary hero – Jamie Oliver
- Person you would love to have dinner with – Sean Connery
- Book everyone should read – Art of Racing in the Rain