Chef Cara Nance joins the team at Lower Mills Tavern as their new Executive Chef. Nance come to the Boston restaurant community from Rhode Island where she was executive chef of Bluewater Bar + Grille in Barrington, Rhode Island earning a number of awards and accolades for her creative cuisine.
Growing up in Florida, Nance’s love of being in a kitchen began when she was barely able to see over the countertop, cooking Sunday supper with her “nonnie,” for their large Italian family. After the Culinary Institute of Fort Lauderdale, she further developed her love of hospitality at Hilton Worldwide where she was awarded an Employee of the Year recognition for outstanding leadership and work ethic. She has been a proud New Englander for more than a decade as her culinary career has also taken her through the kitchens of Lola’s Cantina in Providence, Andrew’s Bistro and Nordstrom Café.
Nance is a self-proclaimed purist in the kitchen who is passionate about making good food for everyone, challenging herself and thinking outside the box. Her love of food and creative culinary approach has also driven her to be acutely aware of how to cater to even the most specific dietary needs and restrictions, best summed up by her commitment to “feed you when other people tell you they won’t.” Nance is especially excited to illustrate her skills and excellence of cooking anything and everything for anyone – from a succulent pork chop to her signature vegan specialty, a seared, chickpea gnocchi.
At Lower Mills Tavern, Nance will continue to evolve the farm-to-table, “hometown” culinary philosophy reflected in its eclectic, global comfort food offerings. A truly hands-on leader, she brings a positive attitude and passion to the kitchen, the dining room and the Lower Mills culinary community.
When she’s not in the kitchen, she is spending time with her husband and son or fulfilling other passions in photography, guitar playing and creating multimedia art. She is also an avid tattoo collector, many of which represent her passion for food (figs, golden beets, artichoke hearts and fiddleheads!) Her experience performing with the Boston Philharmonic Orchestra also means you may hear her singing in the kitchen.