In the kitchen...

...we seek to combine heritage spice profiles with modern compositions and plating styles. Quality is our bottom line, and we seek to provide great food in a casual setting for our costumers. We source food locally whenever possible, and we change our menu with the seasons. Here are a few words about our Co-Chefs, the Rowland brothers (they aren't actually brothers, but they do have the same last name).

Acquired from the North, Chef Liam Luttrell-Rowland (28) studied art, not culinary. He quickly picked his form of expression to be food however, and served as Sous chef under James Beard Nominee Jeremiah Reardon (Best Chef Northeast 2001) There he acquired a keen sense of presentation, attention to color, and elements of composition distinctive to northern contemporary dining. Liam has always worked with local food, and was one of two Cape Cod chefs picked to cook for Outstanding in the Field in 2009. He also has had the privilege of cooking for some of the great northern food critics: Ruth Reichl and Mark Bittman.

Acquired from the South, Chef Jason Rowland (42) brings tradition and flavor to the Magnetic Field kitchen. Jason has a degree in Culinary from AB-Tech. He has worked at some of the regions best restaurants, and while serving as Sous Chef for the Boathouse, cooked at the James Beard House in New York City. Jason has always worked with big flavors, focusing on artesian and heritage based recipes of Louisiana, Virginia and North Carolina. He has had the honor of cooking for some of the South’s great Chefs, including, on several occasions, James Beard Award-Winner Donald Link.