As the Executive Chef of Harvest in Cambridge, Nick Deutmeyer heads the culinary team, maintaining and elevating the level of excellence that has been part of the restaurant’s philosophy since its inception.

Deutmeyer grew up on a dairy farm in Dyersville, Iowa, where he learned the skills and ethics that influence his work at Post 390. After spending time experiencing and researching cuisine in Rome, Italy and rural Austria, he attended culinary school at New England Culinary Institute in Vermont. He then moved farther south in New England, landing at Harvest in Harvard Square.

After four years as Lead Line Cook then Sous Chef at Harvest – during which he was given the opportunity to showcase his craft at The James Beard House in New York City – Deutmeyer was brought over to the restaurant group’s newest restaurant, Post 390, as part of the opening team. He quickly made his way up the ranks, and was named the Executive Chef in May 2016.

In the fall of 2020 he returned to his former stopping ground, taking over as Executive Chef at Harvest, where his relationships with the region’s top farmers and his passion for local ingredients help him uphold the restaurant’s impeccable reputation.