New Culinary Heights: Erik Machado, Tree House Tavern
Tree houses represent a special kind of wonder and playfulness. That’s what guests can expect while dining at the Tree House Tavern in Warwick. With soft lighting, a tearoom and a hodgepodge of eclectic doodads donning the space, this converted 1860s farmhouse is filled with nostalgic charm. A bonus: When the weather gets warmer, guests can dine under an outdoor “woodshed” or bundle up around a fire pit.
We caught up with the Tree House Tavern’s executive chef, Erik Machado, to learn more about the restaurant’s menu, seasonal decor and what’s in store for 2017.
How’d you get started in the culinary world?
I wanted a car really badly when I was about 15, so I got a job washing dishes. I started at the Red Rooster Tavern in North Kingstown. From there, when I was 19 or 20, I went to work for a company called West Bay Gourmet in Narragansett – they do events. I was also over in Newport on Thames Street – what’s now the Gas Lamp Grille – and 22 Bowen’s. I was working all three jobs at the same time. After that, I was working as a private chef for about six years – at first on yachts and then for one particular guy – so I’d be down in the Caribbean for six months out of the year. At the same time, when I’d come home, I worked at the Matunuck Oyster Bar.
Read the full article at ProvidenceOnline.com.