Chef Series with Jon Pickering of Tavern at Weathervane Golf Club Weymouth MA

January 28, 2021 admin

What goes on behind the scenes of a restaurant, what inspired your favorite chef or owner to get into the restaurant business! What’s their favorite tool and what do they LOVE for comfort food!

Today we meet Chef Jon Pickering the head chef at Weathervane Golf Club. Nestled in the heart of Weymouth’s Weathervane Villages, Tavern at Weathervane Golf Club and Events offers year-round service with chef-inspired seasonal menus, several private event options and stunning views overlooking the golf course’s signature ninth hole.

Open to the public, Weathervane features a centrally located bar with six large TVs, comfortable stools, tables, and booths; an environment perfect for enjoying the big game, date night or a simple bite to eat.

When did you become interested in cooking?

I have been interested in cooking for as long as i can remember; it is all I have ever really wanted to do.

My earliest memory of cooking is with my dad at home, with me sitting up on the counter and us making a batch of fudge brownies together.

What was your first restaurant job?

In high school I worked at Tosca in Hingham. I was hired as a salad guy, but being the new young kid in the kitchen, I shucked oysters every shift for the first month or two. I gained a ton of knowledge as I worked my way up to the hot line.

What culinary training do you have?

I graduated from Weymouth High Vocational School for Culinary Arts. I have worked under several chefs up and down the south shore. A few notable mentors of mine have been Chef Brian Hennebury, Chef Joe Jean and Chef Mike Saef. They each helped shape me into the chef I am today.

How long have you been a chef?

I have been cooking for a little over 10 years now, and a chef in this company for about 6 years. (Five years as a sous chef and the last year in my first executive chef role).

What ingredient could you not live without?

Onion, garlic and mushroom. These three ingredients are so versatile and are used often in so many of my recipes.

What tool of the trade could you not live without?

(other than a knife)
A nice pair of tongs and a stack of clean towels!

What is your current specialty of the house?

Our steak and cheese is the best item on our menu. It’s made with freshly shaved ribeye on a fresh French baguette. I would put that sandwich up against any around!

What is your biggest selling item?

Our twist on a New England classic: baked haddock. It’s made with fresh, local haddock topped with ritz crumbs and a lobster-sherry cream sauce; a classic that you just cant beat!

Do you cook at home?

YES! Whether it’s after a double shift or on my days off —- I always cook. I honestly love it so much and am so passionate about it. My girlfriend is my toughest critic and she keeps me on my toes —- I even cook for our dogs! They are spoiled, haha.

What is your personal favorite comfort food?

My mom’s homemade chicken pot pie.

HOURS
takeout, indoor and outdoor seating available

Sunday

10 a.m. to 9 p.m.

Brunch available from 10 a.m. to 2 p.m.

Monday through Saturday

11:30 a.m. to 9 p.m.

Tavern at Weathervane Golf Club

117 Clubhouse Drive, Weymouth, MA 02190

Thanks to Chef Jon for taking time to answer our questions! Are you a local restaurant owner and want to have you or your chef answer questions please Send Mail

We are also looking for servers as well!

Check out our other recent chef series