The Gullottis and Strangfelds partnered together in 2015 with a goal to bring high quality, local products to Harwich Port. With passion for community, their aim for the Mad Minnow is to join people together for amazing food and cold beer.
Tony and Meg Gullotti
Tony and Meg have lived on the south shore of Massachusetts for over 20 years and have been coming to the Cape as summer residents for longer than that. They have three daughters, all of which have been born and raised in the restaurant industry. The pair opened their first restaurant, The Blue Coral, in 2002 in Chatham, MA with a vision of fine cuisine mixed with casual dining to create a laid back vibe off the beaten path of Main Street. They are excited to join the community of Harwich Port and eager to meet their new neighbors and friends.
Mike and Megan Strangfeld
Mike and Megan have been working in the restaurant industry for over 20 years and are currently living in the Boston area raising their two energetic twin girls. The Mad Minnow is their first restaurant as owners and they could not be more excited to be on the Cape in Harwich Port, a place they were both lucky to call home growing up. They look forward to exploring all the local farmer's markets and gardens the area has to offer, and featuring as many natural Cape flavors as possible.
Chef d' Auteuil has been a part of the Minnow family since May 2016. Born in Tacoma, WA and raised in Manchester, NH, d'Auteuil did his culinary training at Johnson and Wales University, graduating Class of 2008. He then worked in Boston, mainly with Italian fine dining, until he came to the Minnow. His passion is pure and honest cooking, "letting the ingredients speak for themselves." In particular, he enjoys working with soups and stalks because of the amazing simplicity of turning water into something completely different. In his off time, d'Auteuil enjoys hiking and being outside as much as possible, embracing the salty air the Cape has to offer. In closing, when d'Auteuil was asked what spice he would be if he could choose, he answered, "black pepper because of its versatility and it used to be worth it's weight in gold."