Chris Frothingham

A graduate of the prestigious New England Culinary Institute, chef Frothingham has years of experience and has worked at some of the country’s finest dining destinations.

He began his thriving career as a line cook under the highly respected Frank McClelland at Boston’s Sel de la Terre. A long-time admirer of the renowned chef Todd English, Frothingham embraced the opportunity that would set off his career when English opened Bonfire at the Park Plaza Hotel. Impressing English from the beginning with his culinary talent, Frothingham worked his way up the ranks within the Todd English Empire. For eight years, he worked as Executive Chef at Bonfire, Kingfish Hall and Fish Club in Seattle, Washington.

During his days at Fish Club at the Seattle Marriott Waterfront Hotel, Frothingham successfully executed English’s signature cuisine while establishing his own style. He was promoted to the Executive Chef of the Seattle Marriott Waterfront Hotel before returning to his culinary roots on the East Coast for a turn at The Metropolitan Club with longtime friend and acclaimed chef Todd Winer.

With the opening of Vine Brook Tavern, Frothingham headed out to Lexington to work alongside owner Marcus Palmer, another English Empire alum, as the restaurant’s Executive Chef. In 2016 the pair teamed up to open Great Road Kitchen in Littleton where Frothingham’s vision of fresh, farm-to-table food keeps new visitors and old friends coming back time and time again.

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