About Us


Our menu is a reflection of our dedication to both tradition and innovation. From our scratch kitchen come the finest hand cut meats and carefully sourced seafood prepared with a modern twist.


We have brought together a “Best in Class” team of the most experienced and respected hospitality leaders on Cape Cod.


From the moment you arrive to the final morsel of your dessert, we are committed to curating an experience that is simply extraordinary.

Our Team

Anthony Silvestri

Culinary Director

Chef-Owner Anthony Silvestri started as a busboy at Eddie’s on Long Island and has been at it ever since. His dedication and creativity has allowed him to quickly rise through the ranks from busboy to head chef in some of New England’s most exciting, cherished, and well-respected kitchens.

The fare Chef Anthony creates is anchored in his passion for preparing truly great food for those who seek it. His fare is never fussy but always distinctive. His commitment to honoring authentic ingredients and the life changing experience of cooking his way through Asia years ago, weave through his menu.

If you ask his colleagues what they think of Chef Anthony, they’ll tell you he’s salt of the earth – humble, hardworking, and he’ll teach you anything and everything he knows. We are truly fortunate to have him at The Chatham Cut as Executive Chef and Owner and we are thankful for all that he shares, in and out of the kitchen.

Tommy “Chooch” LeBlanc

Executive Chef on Location

Working as a chef since 1988, Tom “Chooch” LeBlanc is a Chatham native with an enduring love for his hometown. Tom’s culinary journey began at the age of 13, washing dishes at the original Pate’s restaurant. By 16, he was skillfully cutting steaks, setting the stage for his culinary career. A stalwart of the Chatham dining scene, Tom’s passion for preserving tradition led him back to The Chatham Cut, where he now serves as Executive Chef.

At The Chatham Cut, Tom takes immense pride in creating a menu brimming with delectable options. Beyond steak, Tom’s culinary vision extends to seafood dishes and pasta specialties, thanks to his collaboration with Culinary Director Anthony Silvestri. Whether it’s the linguine and clams or the jumbo lump crab cake, each dish reflects Tom’s commitment to excellence.

Tom’s expertise and devotion to preserving Chatham’s culinary heritage makes him an integral part of The Chatham Cut’s success.

Matt Keough

Floor Manager

Originally from Newton MA, Matthew Keough washed ashore year-round back in 2001.

After studying at Boston college and working in financial marketing and managing and promoting night clubs in Boston, he returned from some time spent living in San Juan, Puerto Rico, to East Dennis and Sesuit Harbor, his life-long summer home.

There are few roles that Matthew hasn’t fulfilled in the hospitality industry throughout his career, from slicing onions and washing dishes as a young teenager to serving as a GM at various establishments on Cape Cod and Nantucket.

During his time at the Ocean House, he met Chatham Hospitality’s Culinary Director Anthony Silvestri and Pate’s future rockstar bartender and partner Jamie Edwards. Little did he know that he would pair up again with them to join the Chatham Hospitality Group’s Chatham Cut venture.

Every night at The Chatham Cut, he truly enjoys leading the team to continue to deliver the unique and exceptional dining experience that The Chatham Cut offers.


We are always looking for guest-focused hospitality professionals