Chef De Cuisine Anthony Nastus

Since graduating from the Culinary Institute of America in 1994, Anthony Nastus has been a mainstay of the culinary scene in New York and Nantucket.

 

Toppers at the Wauwinet, one of the most celebrated restaurants in Nantucket, was his first stop after culinary school, where he spent four seasons learning every position in the kitchen. Between summer seasons at Topper's, Anthony perfected his execution of French techniques at Fromagerie near his home in New Jersey.

 

He joined the kitchen of the Park Avenue Cafe under renowned chef David Burke and has apprenticed at Lameloise a three star Michelin restaurant in Chagny France.

 

Nantucket has become home for him his wife Paige and daughter Martha.

Owners Alan & Ann Cuhna, Neil & Ed Grennan

The Languedoc owners Alan & Ann Cunha, Neil Grennan and Ed Grennan first made their mark on New England's culinary scene at Charlestown's Warren Tavern, where, during the early 1970's, they led the rejuvenation of Massachusetts' oldest tavern, in operation since 1780. When the partners sought to leave Boston in the mid-70's, their search for a suitable project led them to relocate to Nantucket, when they purchased the Languedoc Bistro in 1976. In this move they chose a seasonal lifestyle, where they could revel in the frenzy of the summer crowds and enjoy downtime in the winter to relax, travel, and embed their philosophy of food and wine - an antidote to the burnout of constant work.

 

It is this philosophy of food - simple, fresh, seasonal, and regional food prepared using classic French technique; and wine - we seek out the best value wines from the greatest producers in the world, and have received Wine Spectator's Award of Excellence for 20 years running; and of the people we surround ourselves with - a passionate, knowledgeable and jovial team, as well as friends and patrons new and old - that have guided the restaurant through 47 successful seasons.