<p><span style="font-family: Arial;">A native of Gloucester, Keith Pooler has always had a great appreciation for the bounty of both the land and the sea. Graduating top of his class at the Culinary Institute of America, Pooler has foraged the region's woodlands for mushrooms, berries and herbs with Chef Daniel Bruce while working at The Boston Harbor Hotel. He sharpened his eye and technique under the expert guidance of Rick Laakonen during his time at The River Café in New York and then went on to Lespinasse to work under Chef Gray Kunz. He was instrumental in the launch and first two years of operation for Ilo at the Bryant Park Hotel in New York. In 2002, Pooler returned to Boston, taking on the role of Executive Sous Chef at Harvest, in Cambridge. When planning for their next endeavor, Excelsior, Managing General Partner Ken Himmel called upon Pooler to work alongside Lydia Shire. Pooler then crossed the Charles back to Cambridge to assume the role of Executive Chef at Harvest in late summer of 2004. In 2007, with plans to open his own place. He left taking a position at Lydia Shire's newly opened Scampo. In 2010, Pooler opened </span><span style="font-family: Arial;"><a href="http://www.bergamotrestaurant.com/">Bergamot</a></span><span style="font-family: Arial;"> in Somerville, MA, where he serves an ingredient-driven, progressive American menu in a warm neighborhood setting. <br /></span></p>

Watch this video! Get Adobe Flash Player