Stacy Cogswell brings a rich background of global travel and extensive cooking knowledge to her kitchen. The Wareham, Massachusetts native began her epicurean career as a lead line cook at Mattapoisett Bay Club in April 2004, while still attending the renowned Johnson & Wales University. After graduation, she advanced through a series of high-caliber positions in the Boston restaurant scene, including Sous Chef at Market by Jean Georges, Executive Sous Chef at Atlantic Fish Company, Executive sous chef at Upstairs on the Square, Executive Chef at the Regal Beagle, and Chef de Cuisine at Liquid Art House. In addition to her impressive resume, Stacy’s approach in the kitchen has been shaped by her passion for travel.
After time in East Asia, Europe, the Caribbean, and Central America, she brings bold flavors and unique techniques with her. Although these experiences have been monumental in her career, her local roots and tightknit family have had an even larger impact. Stacy recently brought her talent to television, captivating audiences nationwide on Bravo’s critically acclaimed Top Chef Season 12. Additionally, Stacy is also the author of “The New New England Cookbook,” an acclaimed collection of unique recipes that celebrate the region’s distinctive cuisine.