GAS-logo-400clr

Our Team

Seth Woods

Executive Chef

Since 1995 when he opened the 39-seat Metropolis Cafe and 1998 when he opened Aquitaine Bar á Vin Bistrot, Seth Woods has been steadily shaping his Aquitaine Group into a respected local operator of fine-casual restaurants. Growing his brand Woods took on his partners, Matthew Burns and Jeffrey Gates, who together own and operate Aquitaine Chestnut Hill ( 2000) , Aquitaine Dedham ( 2009), Gaslight Brasserie (2008), Union Bar & Grille (2003) and the lunch-only Cafe Green Light (2008) .

Michael Zentner

Chef De Cuisine

A self described “lover of pork and whiskey,” Gaslight Brasserie Du Coin Chef de Cuisine Michael Zentner of the Aquitaine Group is one of those chefs equally comfortable in front of a stove or explaining what goes into a dish to a table of guests.

A 2001 graduate of the Culinary Institute of America, Zentner is a native of Newport, Rhode Island, who confesses he grew up wanting a career in cooking. That career has taken him from washing dishes at a “Mom and Pop” Italian restaurant in Pennsylvania to running a Relais et Chateaux property in Sun Valley, Idaho to overseeing the food at Boston’s most popular French brasserie.

Zentner believes that a chef’s passion in the kitchen translates into passion on the plate and that a staff’s enthusiasm for service and hospitality translates into a great restaurant. “When you have a group of people who are genuine, caring and want to take care of people, working both the front and back of house, you have a restaurant people will want to return to again and again,” he says.

That passion is demonstrated not only through Zentner’s cooking but also via his Twitter account [@ChefMikeZ], which will have followers salivating for the food descriptions and photographs he regularly posts in his Tweets.

Insert your text here.

Greg Dickinson

General Manager

Greg Dickinson, a native of Louisiana, came to Boston by way of graduate school at the New England Conservatory. While studying oboe, he worked in Boston restaurants. During his two years of school he discovered that the world of hospitality, food, and wine were even more engaging to him than music and his passion led him to a career in the restaurant industry that has ranged in experience from neighborhood casual to fine dining.Before coming to the Aquitaine Group, Greg spent six years at L’Espalier where he learned everything he could about cheese, wine, huate cuisine, and service. His thirst for knowledge about all-things-restaurant also led him on the path to obtain certifications in wine from both Boston University and the London-based Wine and Spirits Education Trust.

 

Greg’s time at the Aquitaine Group has included positions as the Assistant General Manager of Gaslight Brasserie du Coin as well as General Manager at Union Bar and Grille. He returned to Gaslight to take the reins as General Manager in January of 2015.

Greg maintains an active interest in the arts in Boston and attends concerts and shows as often as possible. He is an avid home cook and also enjoys regular visits to Boston’s many wonderful museums.