Henrietta’s Table in the Charles Hotel, Cambridge, opened its doors to a diverse and adoring public nearly 15 years ago. In that time, the restaurant has come to be the dining room of Nobel laureates, celebrities, and New England farmers.

The Charles Hotel’s Executive Chef oversees Henrietta’s and has designed a menu “of honest to goodness New England cooking.”  “Our goal at Henrietta’s is to deliver the freshest available food, through proper cooking techniques and excellent service,” says Executive Chef Peter Davis.

This attitude is reflected in the Henrietta's reliance on local farms and fisherman to keep her kitchen stocked.  Chef Peter Davis has been named “Sustainer of the Year” by Chefs Collaborative, a leading nonprofit network of chefs that fosters a sustainable food system through advocacy, education, and collaboration with the broader food community. The Sustainer Award “recognizes a chef with a demonstrated understanding that food choices emphasizing delicious, locally grown, seasonally fresh, and whole or minimally processed ingredients are good for us, for local farming communities, and for the planet.