Our Teams

designer, builder, and restaurateur, who uses personal interaction and natural

When Katrina Jazayeri founded her restaurant and hospitality company Juliet, in a small storefront in Somerville, MA, she was turning her background in social justice and engineering, and her interest in public health into a dream come true—a restaurant that pays its staff a living wage. She has made her name quickly in one of the fastest growing dining markets in the country while fighting the long-held traditions of underpaid and undervalued jobs in the service industry.

Before founding the multiple award winning independent restaurants she would become known for Jazayeri trained under Liz Vilardi of Belly Wine Bar, The Blue Room, and Central Bottle, and developed an appreciation for and willingness to work from the ground up, scaling purposefully and attentively, under JJ Gonson of Cuisine En Locale. In 2014, she was named to Zagat Boston's 30 Under 30.

Championing a diverse and supportive career-oriented workplace, Katrina involves her staff in a profit sharing arrangement that offers practical financial literacy with the goal of empowering her employees to ultimately play a role in the development and growth of the business — and their own personal and professional development along the way.

Prior to her career as a restaurant entrepreneur, Jazayeri attended the University of California at Santa Cruz, and counts among her early work experience a social enterprise incubator, as well as leading urban health initiatives. These developed Jazayeri’s approach and commitment to address problems of equity, access, and career development with business based solutions.

Wielding technical skills of professional service, wine curation, and multi stakeholder strategies of sustainable capitalism; Jazayeri uses the industry she loves, and that has captivated the attention of so many, to develop a strong foundation of respect, dignity, and success in order for a growing team to take responsibility for crafting the stories of their own potential.

Her small restaurant in the neighborhood where she lives has been received with acclaim from every major local critic as well as being named one of the best new restaurants in the country by Bon Appétit magazine, Restaurant of the Year by Eater Boson, and more. Katrina was also honored as one of Eater’s Young Guns of 2016 and was awarded a coveted Legacy Award from Les Dames d’Escoffier in 2018.

With the addition of Peregrine at The Whitney Hotel in Boston’s Beacon Hill, opened in 2019, Jazayeri presents a personal and curated selection of wines, hand selected, featuring prominently small vineyards and winemakers, women led wine production, and sustainable winemaking methods, all complementing the style and skill of the chefs in the kitchen, but also standing alone as an experience of discovery all on their own.

Jazayeri’s is a life of nuance and variety, her handmade fashions, Post Oak Designs, are headlined by the custom aprons that have been coveted by chefs, restaurateurs, and other craftspeople since their introduction in 2014. Her craftsmanship can be seen and felt throughout the restaurants and beyond, and she is the lead designer for the magazine, of Juliet, as well as the company’s other publishing projects.

cook, entrepreneur, and storyteller, who mixes technique and mediums into a unique and immersive experience, whether at the table, on the page, or beyond.

Chef Joshua Lewin explores the opportunity to share open hearted stories of travel, discovery, and connection, through the mediums of food and service. Trained exclusively on the job, throughout his career, Lewin worked in the top restaurants around the Boston area (No. 9 Park, Craigie on Main, Uni), as well as New York City standout Momofuku and the groundbreaking Charlie Trotter’s in Chicago.

Solidifying his professional career in Beacon Hill after ten years of cooking, Lewin served as the Executive Chef of Beacon Hill Hotel and Bistro between 2011 and 2014, where he refined his taste for the signature gestures of cuisine and service, understated but meaningful, that elevate the simplest of meals into memorable experiences. Prior to helming that kitchen, Lewin served as sous chef to Jason Bond, who went on to open the heralded Bondir in Cambridge.

Departing the neighborhood bistro having breathed into it the gift of new life, as noted by The Boston Globe, Boston Magazine, and the acclaim of the neighbors, Lewin set off to learn again, from Dominique Crenn, of the three Michelin starred San Francisco restaurant, Atelier Crenn, and James Beard Award winning chef, Vikram Sunderam of Rasika in Washington DC. He credits both experiences, as well as a dedicated commitment to continued exploration and learning, as formative to the development and style of his first restaurant, Juliet, near Boston.

Opened in 2016, with partner, Katrina Jazayeri, Juliet has been named one of the best new restaurants in the country by Bon Appetit and, glowingly reviewed by local and national press, and is the recipient of numerous awards, at the city, regional, and national level.

Returning to Beacon Hill with this second restaurant, at Peregrine Lewin and Jazayeri are sharing the experiences of eating, cooking, and exploring in the southern and island regions of Italy, Sicily, Sardinia, Calabria, and also the surrounding Mediterranean areas of Corsica, Barcelona, and more. Like its namesake falcon, Peregrine relishes in, and spreads the influence of, the regions tastes and traditions, and carries them home to make them all of our own.

In addition to Peregrine and Juliet, Lewin and Jazayeri are involved in numerous other projects in food, community, and the arts, each with a similar ethos of quality and outside the box thinking to create and grow meaningful career and creative opportunities for those involved. Notably, the team produces the seasonal magazine, of Juliet, available in print and online.