Chef Biography
Susan Regis began her cooking career in 1983, working as a garde manger at Seasons in the Bostonian Hotel along with Great Chef Lydia Shire, moving through each position of that kitchen until reaching head sauté cook. After four years, she followed Chef Lydia to the Four Seasons Hotel in Los Angeles, where she was the restaurant chef of Gardens Restaurant inside the hotel.
In 1987 she left the Four Seasons to consult for the Beverly Restaurant, Langan’s Brasserie and the Marketplace before returning to Boston in 1989, to rejoin Chef Lydia Shire at her new restaurant “Biba”. In 1993, the Great Chefs television crew showed up to tape Chef Susan Regis for the Discovery Channel’s Great Chefs of the East series (episode # 21).
After Biba closed, Chef Regis moved over to be the executive chef at Upstairs on the Square in Cambridge, and was named the Best Chef of the Northeast by the James Beard Foundation. In 2015, she opened Shepard’s Restaurant in Cambridge, Massachusetts where she remains today in 2016.
Recipes
Lobster Crisp in Water Chestnut Flour
Serving: 4 Print Lobster Crisp in Water Chestnut Flour By Great Chefs May 1, 2014 This is a spectacular dish for a special dinner, although not one for a novice cook or one who is flustered by the prospect of last-minute work. The tempura batter gives an almost translucent look to the lobster and may […]