Jethro Loichle
Executive Chef
From a very early age, Jethro always had a love for fresh food. He grew up enjoying tomatoes and vegetables harvested from his family’s organic farm and learned how to cook and combine ingredients that delighted and amazed his family.
With important practical culinary knowledge and a passionate obsession for high standards, Jethro began working at a local restaurant in his hometown of Lakewood, New Jersey when he was 16. Intrigued by the chef’s creations in the kitchen and inspired by their camaraderie, Jethro decided to begin a career as an apprentice chef and quickly absorbed everything his mentors taught him.
In 2003, Jethro became sous chef at 98 Provence in Ogunquit, Maine. There, he honed his culinary knowledge by helping create and maintain a comprehensive, changing menu. During the off-season at Provence, Jethro became part of the kitchen staff at both the 100 Club and Ristorante Massimo. In those winter months moonlighting here, Massimo recognized Jethro’s innate ability, passion and talent, thereby inviting him to be the restaurant’s executive chef in 2005.
At Ristorante Massimo, he continues his passion for the culinary arts through a combination of experimentation and dedication that renders truly original, unique, and “soulful” Italian cuisine. Insisting on the freshest seasonal ingredients, Jethro pleases discriminating palates with delicious, rich flavor combinations.
Jethro’s harmonious approach to flavor, intuitive cooking ability, and wealth of culinary knowledge remain a source of pride and a constant amazement to Ristorante Massimo staff and guests alike. Jethro is described as someone who spends every waking moment of his day thinking about ingredients, creating dishes, preparing food, and delighting guests.
“The atmosphere at Ristorante Massimo feels like home,” he explains. “And that enables me to use my experience in the culinary field to teach others, share what I’ve learned, and continue to learn through doing.”
