Brahm Callahan - Beverage Director

A Certified Sommelier, Brahm Callahan brings his strong relationships with coveted small producers, deep knowledge of the ever-evolving modern wine market and personal drive to secure cult-status wines to Rialto. Before joining Rialto, Brahm was the Wine Director at Excelsior Restaurant.  Building on a backbone of classic wines, Brahm’s dedication and undeniable curiosity keeps our list fresh and vibrant with addition of exclusive wines. Echoing the principals of Chef Jody Adams, Brahm has created a list that celebrates wine makers that are committed to sustainable, organic and biodynamic farming practices.

Nuno Alves—Sous chef
As the youngest of 11 siblings, Nuno spent much of his childhood in his family’s Cambridge kitchen, where he learned traditional Portuguese cooking from his parents. He honed his culinary skills with jobs at a local bakery, butcher shop, and in the kitchen at Cambridge City Hospital. Nuno joined the Rialto team in July 2002, starting on the line as garde manger. Now, as sous chef, he specializes in butchering, and works with Chef Jody Adams on menu development.

Andrew Hebert—Sous chef

Hailing from Yorktown, Virginia, Drew hit Boston in 2005 after graduating from Johnson & Wales with a culinary degree. He has worked as a line cook at Blu in The Sports Club/LA in Boston as well as a sous chef at The Trellis in historic Williamsburg, VA. Drew grilled, fried and chopped his way up the line at Rialto and is now a sous chef. With an Italian Mom pulling on his heartstrings, Drew feels particularly fond of the classic Italian cuisine served at Rialto.

Susan Abbott —Pastry chef                                   
After receiving a B.S. in Conservation of Natural  Reserouces from the University of California, Berkeley, Susan took a turn into the food world. A graduate of the New England Culinary Institute, Susan has worked as a pastry chef at Shelbourne House in Shelbourne, VT, Sherborn Inn in Sherborn, MA, SuSu Bakery Boutique in Wellesely, MA and Foley's Bakery in Portland, ME, among other restaurants and bakeries. The Boston Globe restaurant critic Alison Arnett, in her recent four-star review of Rialto, proclaimed, "Rialto's dessert is a good course to linger over." She went on to say, "the buttermilk sherbet with mascarpone tart in a cornmeal crust, offset with blueberries soaked in grappa, really steals the show."