Executive Chef Joseph Margate
Two years ago, fresh from his stint as a sous-chef at New York City’s lauded Eleven Madison Park, Joseph Margate stepped into the Executive Chef position at The Liberty Hotel’s restaurant, CLINK., bringing with him a modern French approach and a passion to support the region’s local farms and fisheries.
A graduate of the California Culinary Academy in San Francisco, Margate draws on ten years of West Coast restaurant and hotel experience and a California-inspired cooking philosophy. At San Francisco’s Jardinière, Margate learned much about the fusion of California and French cuisine from the James Beard award-winning chef, Traci des Jardins. He then applied that knowledge in Seattle, where he spent three years at the W Hotel creating menus focused on the use of local ingredients for the hotel’s Earth & Ocean restaurant, lounge, room service and banquets. Afterwards, he helped another James Beard award-winning chef, Johnathan Sundstrom, open the widely popular Seattle restaurant, Lark. As Chef de Cuisine, Margate developed an extensive small plate, ingredient-based menu using fresh foods, intense herbs and the plentiful goods of local purveyors.
At CLINK., Margate has refined a menu that showcases his classically-trained European technique coupled with the freshness of in-season American ingredients. Diners can experience his enthusiasm for “umami,” the fifth taste most commonly described as the sensation of savoriness on the tongue.
Margate lives in Boston’s Bay Village and spends his free time volunteering for small scale organic and sustainable farmers, learning the fundamentals of growing produce.
