Molly Hanson, Pastry Chef
Molly Hanson, born in Cambridge and raised in classic New England towns such as Concord and Stow, has come full circle with a return to her roots.
Molly honed her talent first at the New England Culinary Institute and next at The Inn at Shelburne Farms in Vermont. She returned to the city life with a turn under Jim Dodge’s direction at Boston’s Museum of Fine Arts before heading out west to San Francisco. There, Molly flourished under the tutelage of famed pastry chef Emily Luchetti at Farallon.
“It was time to come home,” explains Molly, “I missed the seasonality of New England. I love picking apples at the neighborhood farms, and coming home to make fresh applesauce, pies, and crisps. Anything I can get my hands on that is fresh, in-season—that is what inspires me.” Honey is also a favorite ingredient for Molly, a nod to her days as a child with her bee-keeper father in the back yard. “My dad’s hobby was bee-keeping, so the sight and smell of honey brings me a rush of happy feelings and memories. I want to share that with our guests. You will usually find honey in my dessert menu, either as a primary player or as an accompaniment—but it’s usually there!” smiles Molly.
In 2001 Molly headed home to New England to Harvest, creating seasonally inspired desserts reflecting the fresh bounty of New England. Working alongside then Harvest Chef Eric Brennan, the two were a creative force in the kitchen, earning accolades for their new interpretations of New England classics. Ready for the next challenge, Molly took on the dual roles of Pastry Chef at both Harvest and Grill 23 in Boston. This was a challenge well-met, with Molly creating distinct menus for each restaurant, never duplicating desserts, and remaining true to the philosophy of each restaurant. Then, shared time at Excelsior and Grill 23 and now you’ll find Hanson has come full circle, working alongside Eric Brennan in the kitchen again at the new Post 390, while still running the pastry kitchen at Grill 23 & Bar. “The dessert menus of the two restaurants are quite different—which keeps me challenged and inspired,” says Molly. “At Grill 23 we focus on big flavors and a ‘wow’ appearance, true to the classic steakhouse style. While Post 390’s urban tavern appeal is simple and straightforward, focusing on pies and cakes.”
