Chef/owner Andy Husbands Adds Two Stars To Tremont 647

Husbands is Pleased to Announce the Addition of Executive Chef Isadora Sarto and Pastry Chef Katherine Craddock to the South End Institution

Chef/ Owner Andy Husbands has announced the addition of Isadora "Izzy" Sarto as Tremont 647's new executive chef and Katherine "Kat" Craddock as the new pastry chef. Tremont 647, which recently celebrated its 12th anniversary, was a true pioneer in the South End dining scene and remains a neighborhood favorite today.

"We have strived to make Tremont 647 a neighborhood institution for twelve years now and in my opinion we are better than ever," says Chef Husbands. "The addition of two talented chefs like Izzy and Kat only enhances the great team we have here."

EXECUTIVE CHEF ISADORA "IZZY" SARTO

Executive Chef Sarto, who has been featured in numerous publications including Food & Wine Magazine, perfected her craft working with Ritz-Carlton Hotel's Executive Chef Vernon Morales and under Michelin-star Chef Daniel Boulud at Caf� Boulud Restaurant in New York City. Originally from Los Angeles, Chef Sarto arrives at Tremont 647 after spending the past five months traveling and working in South East Asia. Having also completed a four month apprenticeship in France at various restaurants, Chef Sarto draws on her many travels when in the kitchen but doesn't limit her focus to any one cuisine. Chef Sarto developed a passion for the culinary arts as a form of "self-defense" against her mother's lack of culinary expertise, but her initial interest in food began at the age of four when her family got PBS and she discovered Julia Child.

"I came to Boston because it's such a wonderful city with an abundance of great produce and seafood," says Chef Sarto of her recent move to the area. "And honestly, I could not pass up an opportunity to work with and learn from a great and adventurous chef like Andy Husbands."

PASTRY CHEF KATHERINE "KAT" CRADDOCK

A graduate of Wellesley College and Le Cordon Bleu, Chicago, Chef Craddock's passion for food began when she worked at a cheese shop while studying English modernism and printmaking in Wellesley. After graduating from Le Cordon Bleu, Chef Craddock worked in the kitchen at the much acclaimed Hot Chocolate in Chicago, whose Chef/Owner Mindy Segal is on the "short list" for this year's James Beard Awards along with Chef Andy Husbands. Most recently, Chef Craddock served as the pastry chef at Excelsior Restaurant.

" I love cooking because I love the ability to make something that is going to nourish, provide pleasure and make someone stop to really experience what they are eating," says Chef Craddock who was drawn to Tremont 647 because of the restaurant's commitment to running an ecologically responsible business as well as the commitment to the community.

TREMONT 647 & ANDY HUSBSANDS

Tremont 647 opened in December of 1996 with the mission to provide high quality food and hospitality, in a professional, fun and funky environment. The 70-seat restaurant, in the heart of Boston's South End, serves up boldly flavored American cuisine, with inventive global influences. Husband's commitment to locally grown ingredients is reflected in the restaurant's eight-season cycle-the menu is changed bi-monthly to take advantage of what's fresh in the market. Among Husbands' signature dishes: Tibetan Momo Dumplings, Rosemary Scented-Fontina Stuffed Tater Tots, and Banana Cream Pie with Nut Brittle.

Chef Husbands is currently working on his second cookbook "Brunch," his first book 'The Fearless Chef" received national acclaimed. Andy Husbands has also been awarded the extremely high honor of Chef