Hackney ‘s previous experience includes the role as pastry chef as well as an instructor for future pastry chefs. He was most recently the pastry chef at Harvest in Cambridge, focusing on contemporary New England cuisine. He also spent three years in the pastry department at the Ritz Carlton Bachelor Gutch in Colorado as both chef de partie and executive pastry chef, where he trained under executive pastry chef, Jonathan Saliba. Hackney honed his teaching skills at the New England Culinary Institute in Montpelier, Vermont, from which he is an alumnus.

Hackney will heading the pastry department under seasoned executive chef, Mark Sapienza. Sapienza said, “Jed and I bond over our passion for using local ingredients and producers. His experience as both an instructor and an executive pastry chef will help him lead our pastry team.”

Hackney draws his inspiration and pastry philosophy from local flavors and foods. Born in upstate New York near his grandmother’s apple and cherry orchard and farm, Hackney grew up with the farm culture. It was the local produce and time spent cooking with his grandmother that inspired his passion for food. His childhood was spent in Vermont and he credits the area for helping develop his culinary style.