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Our Team

Jed Hackney, Pastry Chef
Jed Hackney combines a love of New England’s local produce with his commitment to flavor as he creates contemporary desserts brimming with rustic comfort.  A graduate of New England Culinary Institute in Montpelier, VT and avid snowboarder, Hackney’s career includes stints as an assistant innkeeper at Killington, VT, line cook at the Trapp Family Lodge in Stowe, VT, to more recent positions as instructor at NECI and executive pastry chef at the Ritz Carlton Bachelor Gulch, CO.    

Born in upstate New York near his grandmother’s apple & cherry orchard and farm, Hackney grew up within the farm culture.  His family’s commitment to the farming community continued when they moved to Vermont.  Inspired by amazing local produce and by his grandmother, Hackney began spending more and more time in the kitchen.   As a pastry chef he prefers a simple and straightforward technique. “It really is all about the ingredients.  Seasonality is best part of living here in New England, so my menus will reflect the seasons, with frequent updates.  Everything on the plate will be there for a reason; giving it balance and flavor.”  Of course apples have a special place in his heart, his #1 favorite is the Northern Spy apple, known for being “the best” for pies and baking.  Spy apples are tart, firm, and terrific for baking pies, and very hard to find. 

Well aware of Harvest’s traditions, Hackney knows “Everyone in the business that is a standard bearer has worked here.”  He says “the deal was sealed when I learned that I would be working with Mary Dumont.  It’s great to work in this kitchen – we share the same respect for New England products because we both have family connections to it.” 
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Allan Tidd, Wine Director
Allan Tidd graduated Summa Cum Laude from Boston University with a degree in International Economics and Business.  However his wine education began at Commonwealth Wine & Spirits and Boston’s landmark The Chart House while working through college.  Shortly thereafter Tidd became Wine Director at The Capital Grille in Boston.  Tidd’s higher education and work experience armed him with an extensive palate and solid knowledge of the restaurant and wine industry.  Since joining Harvest in 2007, Tidd has expanded the wine list to pair with Chef Mary Dumont’s seasonal menus and reflect his personal taste, including more international wines and larger half bottle list.

“Mary menus celebrate the bounty of our region” explains Tidd.  “It’s great to work with Mary and create a list that reflects her food.  Personally, I’ve always loved French wines, so I’ve added representations from several regions of France.”   Being a part of Harvard Square, a hub of education and cultures, Tidd feels it is most appropriate to offer a wide range of wines both by the glass and the bottle.  “I enjoy helping a guest experience a wine they did not know before; helping them find a new favorite is a lot of fun for me.” 
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Ivan Law, General Manager
Biography Coming Soon

Kate Mullaney, Assistant General Manager
Biography Coming Soon