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Meet the Staff
  • Nick Lisotto, Food and Beverage Manager

    • Nick Lisotto, Food and Beverage Manager
      Nick spent his youth helping his father make wine as well as enjoying hand rolled pasta with other Italian Americans in Northeast Ohio. But it was not about the gnocchi they ate or the Chianti they drank, it was about the families sitting around the table. It is that experience that he strives to recreate every single night in his restaurants. 

      After graduating from Ohio University with an accounting degree, Nick began his professional career in finance, where he had the opportunity to work in Italy and France, furthering his love for food and wine. In 2010, he left finance to follow his dreams of working in America's best kitchens. Nick enrolled in the prestigious Culinary Institute of America in New York and spent time working for any chef willing to let him in their kitchen. 

      Nick gained experience running kitchens while being mentored by chefs like Dan Barber (Blue Hill), Roy Yamaguchi (Roy’s), and Mark Suszynski (Harvest), before heading to Philadelphia to work for renowned chefs Jeff Michaud and Mark Vetri (Vetri). Vetri was twice nominated for James Beard Awards during his time in the kitchen. It was there that Nick finally had the opportunity to experience the true Italian hospitality he remembered from his childhood. From there he was hired as the Executive Chef at the Racquet Club of Philadelphia and brought the private club to the Platinum level by establishing a Food and Beverage culture previously absent from their pedigree. 

      A Certified Sommelier, Nick plans to sit for the Advanced Sommelier Exam for the Court of Master Sommeliers.

  • George Karos, Sous Chef

    • George Karos, Sous Chef
      Growing up in a Greek family, food has always been a large part of George’s life. His appreciation for food and its cultivation came from family trips to the archipelago of Fourni, Greece, where his mother was raised. Seeing the process of raising, cultivating and foraging for food from a young age inspires him to live self sustainably. Coming from a family of fisherman and farmers, fresh, simple and love-for-food are paramount in George’s cooking. 

      George holds a Masters of Fine Arts in Ceramics from the University of Massachusetts, Dartmouth. His creativity and passion for learning push him to reinterpret the flavors that he grew up with by utilizing ingredients and techniques from different cultures. He gains inspiration from the diverse cuisines of the world. He was born and raised in Baltimore, MD where he was exposed to Latin American, Korean, and Middle Eastern flavors. His time abroad living with families in Leon, Nicaragua and Cuernavaca, Mexico further influenced his culinary inspirations. 

      When George isn’t in the kitchen he is working in his vegetable garden, his ceramics studio, or wandering the beaches of the South Coast, often foraging for local ingredients.

  • Nick Sawyer, Chef
    • Nick Sawyer
      Chef
      508-207-9220
      nsawyer@bayclubmatt.com

      Nick began his culinary career at the Bay Club back in 2006 where he discovered his passion for cooking. Working with Jim Mercer and Kristin Costa, he learned the importance of quality ingredients and various cooking techniques. After graduating from Southern New Hampshire University with a Bachelors in Business and earning an Associates in Culinary Arts from Johnson and Wales University, Nick went on to work at the Ritz Carlton Boston Commons where he honed his skills and immersed himself in the world of fine dining and hotel operations. After spending four years in Boston, he transferred to the Ritz Carlton in Gand Cayman, the Caribbean's only five star five diamond resort, where he was a Chef De Parti at the resort's Italian restaurant, Andiamo.

      From the Caribbean, Nick moved to Martha's Vineyard to be the Sous Chef of the restaurants at the Harbor View Hotel; the largest hotel on the Vineyard. There, he worked his way from Sous Chef to Banquet Chef and three seasons, was promoted to Executive Sous Chef, where he oversaw the day to day culinary operation. During that time, he collaborated with local farms and fisherman to bring the guests the freshest ingredients possible.

      Born and raised in Marion, Nick currently resides in Rochester and enjoys traveling, driving, making Indian food and spending time with his wife Nevena and cat Marta.

Bay Club
63 County Road ● Mattapoisett, MA 02739 ● 508-207-9200
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