2025 Food and Wine Dinner at Bettini

About Jon Ashton

Chef Jon Ashton discovered his love for cooking at age eight in his grandmother’s kitchen in Liverpool, England, and by sixteen knew his path lay in the culinary arts. After graduating from a French-inspired culinary school, he embarked on a global journey, immersing himself in Southeast Asian markets and European traditions that shaped his bold, international style. Guided by the belief that “cooking has the power to inspire anyone,” Jon shares his passion by making food accessible and celebratory—a universal language of connection, resilience, and joy.

Now based in the U.S., Jon has built a celebrated career partnering with iconic brands such as Disney Cruise Line, Four Seasons, Cuisinart, and Condé Nast. Through Jon Ashton Productions, he blends culinary expertise with storytelling to craft memorable brand narratives rooted in food and travel. A devoted husband, proud father, and Labradoodle dad, Jon continues to cherish food’s ability to bring people together and enrich life’s most meaningful moments.

About Alex Pineda

Don’t hand a seven-year-old a kitchen knife — unless you’re Lydia Shire, matriarch of Boston’s dining scene. Her son, Chef Alex Pineda, took his first steps in the kitchen of Shire’s legendary BIBA, where he was making pizzas at seven.

Pineda went on to train in London at Dinner by Heston Blumenthal and Quo Vadis with Jeremy Lee, and in Barcelona at Tram-Tram with Isdre Soler and Can Fabes with Xavier Pellicer. His career also took him to Los Angeles with Wolfgang Puck, The Waterhouse in New Hampshire, and Scampo in Boston, where he built on his mother’s legacy while establishing his own. In 2021, he became a partner at The Landing Restaurant in Marblehead, where he revitalized the landmark and made it one of the area’s most popular dining destinations.

Today, he is the chef-owner of Qué Mas in Beverly, Massachusetts. The restaurant showcases modern Latin cuisine from a scratch kitchen, inspired by Colombia, Mexico, Guatemala, and Peru, as well as global influences. “When I say Latin, I mean South American,” Pineda explains. “We’re pulling influence from Latin America and all around the world.”

At Qué Mas, he continues to bring bold flavors, creativity, and passion to every dish, redefining modern Latin dining in New England.

About Chef Juan Martinez

Meet Chef Juan Martinez, the executive chef at Harbor View Hotel. Chef Juan is a dedicated professional who has devoted his entire career to the restaurant industry. His journey began when he was just 15 years old, working as a dishwasher in a small restaurant in East Lansing, Michigan, where his older brother was a cook. While his first job may not have been glamorous, he quickly became captivated by the buzz and energy of the kitchen, the excitement of delivering exceptional food promptly, and the instant gratification of happy customers.

After graduating with honors from The Culinary Institute of America in New York, Chef Martinez honed his skills at The Greenbrier Resort as a culinary apprentice. He then went on to work at other prestigious 5-star, 5-diamond resorts such as The Four Seasons in Boston and The Little Nell in Aspen, CO. It was at The Little Nell where he developed a passion for farm-to-table cooking by sourcing ingredients from their own organic farm.

Chef Martinez is classically trained in French cooking and has experience in various culinary styles. He has spent several years cooking Contemporary American cuisine. When asked about what attracted him to Martha’s Vineyard, he cited the opportunity to work with a team that prioritizes providing guests with a superior experience and an atmosphere of excellence. He also loves the peaceful beauty of the island and the availability of local suppliers.