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Chef Jason Gentles, executive chef and owner of Lowell-based Gentles Cuisine, won the cooking competition at Open Table’s 2025 Chopped for Charity Gala. The event, at Nashawtuc Country Club in Concord, raised over $200,000 for Open Table, the MetroWest charity fighting hunger.
Gentles captivated the judges’ palates with his colorful African/vegan pecan butter stew. Chef Aaron Furmanek of Maynard, chef for the consulate of France in Boston and owner of a private chef service White Pine Kitchen, created a French-inspired vegetable stew. Chef Shaun Coen, owner of Seasons, a private catering service, cooked up a pan-seared pork tenderloin with potatoes topped with fresh cream and chives.
Former competitor Chef Lucmann Pierre, owner and executive chef of Le Pierre Caterers, headed the judging panel. He was joined by audience members Jeanine Calabria of Concord and Julie Whiteneck of Bedford, who bid for the second and third judging positions in an auction prior to the competition.
This year’s Chopped for Charity also featured a silent auction and competitive bidding for a variety of restaurant and in-home dinners prepared by both current and prior competition chefs. Chef Jason Jernigan, owner of Chef Style Boston, served as master of ceremonies.
Open Table board chair emerita Deena Whitfield of Concord was honored for her many years of service. Welch’s of Concord also was recognized for its support of the Open Table mission. State Senator Jamie Eldridge and State Representatives Simon Cataldo and Carmine Gentile attended.
“The Chopped for Charity Gala is a testament to the commitment our community shares for Open Table’s mission,” said Alexandra DePalo, executive director, Open Table. “We are so inspired by the generosity of our event guests and supporters. This year, Chopped for Charity comes at a time of great uncertainty and increased need for many of the people we serve. The event reminds us that our friends and neighbors stand ready to help each other during difficult times.”