PALMERS RESTAURANT & TAVERN
....More Behind The Scene at Palmers
New this July.... Palmers Wine Room has been transformed!
Step into the ultimate dining and cocktail salon.
Palmers Culinary TeamThe Palmers team is led by Executive Chef, John Ingalls; Day Sous Chef, Tina Marzolini and the Night Sous Chef, Mark Stout.The three enjoy a warm camaraderie and a great passion for food and cooking. John Ingalls has been cooking since childhood and graduated from The Culinary Institute of America in 1977. He carved out his place in Boston’s restaurant scene back in the 80’s when after stints in the city and on Marthas Vineyard, he established Palmers Restaurant on the waterfront in Swampscott, MA. In 1995 the restaurant moved to its current 18 Elm Street location in Andover and, as business prospered, kitchen backup was needed. Luckily, Tina Marzolini was ready to make her culinary debut. Having just graduated from Newbury College in Brookline, Tina joined John in the Palmers kitchen in 1998. Tina was influenced early on by Graham Kerr, TV’S Galloping Gourmet and, with her Italian heritage and passion for sautéing, Tina adds a delicious touch to the menu as well as a steadiness and grace to the kitchen. She makes several public appearances each year at The Taste of Andover and other local charity events. Mark Stout’s history at Palmers dates back to 1997 when he was still a student at Andover High School. After graduation he left Andover to complete his culinary training at New England Culinary Institute in Vermont and worked in several kitchens before returning to Palmers in 2002. Influenced in childhood by Julia Child’s cooking shows, Mark is well known for his creative flair and enjoys sharing his culinary passion with informal Cooking /Tasting Classes. Mark is a true food aficionado and, in addition to his job of night sous chef, he has currently assumed the role of Palmers Pastry Chef. |
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