With a range of unique rooms and flexible floorplans, our Private Dining team is eager to create a custom dining experience tailored just for you and your guests. From intimate celebrations to large presentations and weddings alike there is almost nothing outside of our scope. Event space available for day or evening occasions.
Greg DickinsonGeneral Manager
Greg Dickinson oversees the restaurant’s daily front of house operations, and works to ensure a memorable dining experience every step of the way from the door to the kitchen.
Greg brings a wealth of experience in leading very successful restaurants in Boston as well as notable certifications in wine studies. Early in his career he completed the wine studies program at Boston University and certification through the Wine & Spirit Education Trust in New York. Greg’s initial foray into the restaurant world was as a server and eventually sommelier. Much of his training came at Frank McClelland’s L’Espalier. Over the course of nearly five years Greg worked in multiple front of house positions including Captain, Sommelier, Administrative, Maître d’, Bartender, and Events Manager. Following L’Espalier, Greg joined The Aquitaine Group in the first of two stints with the group as Assistant General Manager at Gaslight Brasserie du Coin in 2012. The following year he was promoted to General Manager of Aquitaine’s Union Bar & Grille. Greg left Union for a brief time to take a role as General Manager of Brasserie Jo at the Colonnade. Returning to Gaslight as General Manager in 2015, Greg served in this role until being promoted to Regional General Manager for the Aquitaine Group in 2017.
A native of Baton Rouge, Louisiana, Greg lives in Boston. Prior to his career in the restaurant business he was an orchestral musician, performing oboe with the Dayton Philharmonic and the Dayton Opera. Greg received Bachelor and Master degrees from the Cincinnati Conservatory of Music and the New England Conservatory.
Peter AgostinelliExecutive Chef
Peter Agostinelli is the Executive Chef of Grill 23 & Bar, Boston’s premier steakhouse and seafood grill.
A New England native and current resident of Lowell, Mass., Chef Agostinelli’s love for food was ignited early on in his grandfather’s kitchen. As a teen, his experience in local restaurants further developed his interest in the culinary arts. He went on to formally pursue this passion at Newbury College and graduated with a Culinary Arts Degree in 1998.
Chef Agostinelli found his way to the heart of Boston, discovering opportunity in some of the area’s finest restaurants. There he began a long association with Chef Todd English’s Olive Group, where rose from Sous Chef, to Executive Sous Chef and ultimately Executive Chef.
In 2004 he became Banquet Chef at the critically-acclaimed Bedford Village Inn and Restaurant in Bedford, NH. Two successful years later he was promoted to Executive Chef where he remained for the next four years at this AAA Four-Diamond Rated dining destination.
Chef Agostinelli then made his way to the Exeter Inn, in Exeter, NH, where he served as Executive Chef for three years, overseeing food service at Epoch Restaurant & Bar, and all of the Inn’s banquet functions. He then returned to Bedford Village Inn again as Executive Chef where he incorporated global techniques and flavors into the traditional menu. Most recently, Chef Agostinelli led a team of more than 20 culinary staff at Tuscan Kitchen in Salem, NH, as Executive Chef.
Valerie NinExecutive Pastry Chef
Valerie Nin uses seasonal ingredients to create vibrant dessert dishes that complement Grill 23's classic steakhouse fare.
After earning her degree in Baking and Pastry Arts at Johnson & Wales University, Valerie brought her skills to Himmel Hospitality Group in 2009, where she began her career as Pastry Sous Chef at Post 390. In 2012, she moved to Singapore, where she worked as a pastry chef for a restaurant group, developing globally-inspired desserts for their fine dining restaurants.
She returned to Boston in 2013, initially working at Oleana and Sofra Bakery & Café, before rejoining Himmel Hospitality Group in 2015, this time as Pastry Sous Chef at Grill 23 & Bar. In August 2016, she assumed the role of Executive Pastry Chef.
Hugo Bensimon, ASWine Director
Advanced Sommelier Hugo Bensimon serves as the Wine Director of Grill 23 & Bar in Boston’s Back Bay neighborhood where he is responsible for managing over 1,900 selections of wine varietals at the Wine Spectator Grand Award-winning restaurant.
In January of 2016, Bensimon sat for the Court of Master Sommeliers Level 1 Introductory Exam and passed. Soon after, he ascended to the level of Certified Sommelier.
Bensimon moved to Boston in July of 2016 and joined the wine team at Grill 23 & Bar. A year later he earned his Advanced Sommelier certification with the Court of Master Sommeliers as well as the 2017 Rudd Scholarship for achieving the highest score of his class. This provided him with the opportunity to join two other 2017 Rudd Scholars and Master Sommelier exam candidates at the Rudd Round Table held annually in Napa Valley. Here, he also earned the Johnston Medal for the highest-overall score of the 2017 Exam.
In January of 2020, Hugo was promoted to Wine Director of Grill 23 under Himmel Hospitality Group Beverage Director and Master Sommelier Brahm Callahan.
Currently, Hugo is preparing for his Masters Diploma from the Court of Master Sommeliers. When he’s not studying, he enjoys traveling the world with his wife Emma, particularly snowboarding in Aspen.
Chris Himmel of the Himmel Hospitality Group grew up in the restaurant business. The Himmel family owns and operates four of Boston/Cambridge’s most successful and respected restaurants: Grill 23 & Bar, Harvest Restaurant, Post 390, and Bistro du Midi. Chris has been a fixture at the restaurants most of his life; first at Grill 23 & Bar, one of the country’s top steakhouses; next at the iconic Harvest in Harvard Square, where New England farmers and product have been the culinary inspiration for over 30 years; the popular Back Bay restaurant, Post 390, known for its “Farm to Post” menus and “Kitchen to Cocktail” program; and Bistro du Midi, a French bistro with coastal New England influences.
Chris’ philosophy is grounded in hospitality and product. “At our core is the commitment to the finest ingredients and the best trained staff,” Chris explains. A graduate of the prestigious Cornell School of Hotel Administration, Chris set his sights on learning from the best in hospitality, training under Danny Meyer and Chef Thomas Keller. Running the three Boston/Cambridge restaurants owned by Himmel Hospitality Group, Chris brings a deep passion for product and hospitality to each of the restaurants.
A supporter of the Boys & Girls Club, Chris has invited youth members to come in and cook their own garden-grown product and experience the inner workings of restaurants. “It doesn’t get any better than this,” smiles Chris. “Food brings people together in a community. We are happy to bring people to the table.”
Brahm Callahan, MSCorporate Beverage Director
Brahm Callahan serves as Beverage Director of Himmel Hospitality Group and its four restaurants - Grill 23 & Bar, Post 390, Harvest and Bistro du Midi.
Brahm is a Master Sommelier, one of only 149 professionals in North America who hold the title Master Sommelier – the highest distinction available in the beverage service industry. Brahm was most recently wine director of Grill 23 & Bar in Boston’s Back Bay neighborhood, where he developed an award-winning list of over 1,900 selections; focusing specifically on new cult producers as well as maintaining a balanced list that offers selections for both wine connoisseurs and novices alike. Before Grill 23, Brahm worked at Himmel Hospitality Group’s urban tavern, Post 390, as well as other top restaurants in Boston such as Excelsior and Rialto. His introduction to wine began at a young age at The Shelburne Falls Wine Merchant, where he learned the business from his mentor Paul-Thiery de la Blotier. In 2016, Brahm became the brand ambassador for Spain’s Ribera del Duero and Rueda wine regions.
50% of each gift card purchase will be donated to our Himmel Hospitality staff relief fund. All money raised for the HHG staff relief fund will be donated directly to our employees.
We ask you to purchase a gift card to enjoy once we reopen our doors, and most importantly, to Help Himmel Group.
Bar opens at 4:30pm daily
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