Culinary Director of Summer Shack Restaurants When Dell Leandro, Culinary director for Jasper White's Summer Shack, says that he loves what he does, you can take him at his word. He started at Summer Shack more than 20 years ago. Beginning in the pantry and quickly working his way from fish preparation to quality control and then the sauté station ("My first day was not pretty," he humbly admits), he learned different facets of the business while also discovering his affinity for the kitchen. "Cooking, it's truly a passion," he states.

In his current role, Leandro is still responsible for quality control, while adding employee training and development of menu specials to his list of duties, all while keeping an eye on costs. His most important duty, however, is to cultivate new talents. "I would never be a director if it wasn't for the support I had from the Summer Shack team," said Dell.

The Summer Shack's signature dish is the pan-roasted lobster with bourbon, chives, chervil and lemon butter, which Leandro describes as "an experience." When the goal is to serve the freshest of the ocean's bounty, though, there are always surprises in store, even for repeat visitors.

Summer Shack's "mantra" is "Food is love." For Leandro, it's obvious that the love starts in the kitchen.

There are three Summer Shack locations- Boston's Back Bay neighborhood, Cambridge at Alewife Station and at Mohegan Sun in Uncasville, CT.

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