In 2012, with more ambition than common sense, Arlin Smith, Andrew Taylor, and Mike Wiley purchased Hugo’s restaurant and opened Eventide Oyster Co. The next several years are a blur: we opened The Honey Paw, Andrew had a bunch of kids, we built a commissary kitchen and opened Eventide Fenway, Mike got way into barbecue, we wrote a cookbook, we started Big Tree Catering, and in that time Arlin carved nearly a 1,000 pounds of jack-o-lantern.
It’s a thrill to own and operate such unique and intertwined businesses, and we’re honored to work alongside such a talented and driven team. Apart from having fun at work, our goals extend to running the kind of restaurants that create and sustain community. We view our purveyors, employees and guests alike as important stakeholders in our business, critical to the vitality of each restaurant.
We believe this is the way restaurants should be.
Owners
ANDREW TAYLOR
Big Tree Hospitality chef-owner Andrew Taylor’s appreciation for the history of New England’s food grew out of an affinity for fishing and foraging. He is a James Beard Award-winning chef and father of four who has become adept at culinary improvisation, crafting innovative cuisine out of the most seasonal ingredients Maine provides. When he isn’t stomping through the woods searching for matsutake or reviewing the company’s financials, Andrew can be found cooking alongside his team. He is constantly looking toward the future and leading the company in new and exciting directions.
ARLIN SMITH
Owner and General Manager Arlin Smith hails from Buffalo, New York, and holds a degree from the Culinary Institute of America. Early in his career, his appreciation for all things hospitality drew him out of the kitchen. He has since led Big Tree’s front of house teams and spearheaded the melding of function and design in establishing each of the Big Tree Hospitality restaurants. He has become something of an authority on hospitality, and has spoken on the subject in podcasts, on panels, and to many print journalists. Arlin leads by example in his commitment to instilling a spirit of generosity in the company’s staff by managing all of Big Tree Hospitality’s philanthropic efforts.
