Chef Jim Solomon
Jim’s culinary career started at 12 when he pleaded for a job at Pacos Taco’s in Harvard Square (the goal – to afford more of his beloved after-school snacks).
This Brookline boy has had a lifelong love affair with food. The Fireplace was inspired by The Place, an outdoor shack where lobsters are thrown on an open fire in front of eager diners stationed at tree stumps around scarred wooden tables.
After 14 years of learning every facet of the restaurant industry, and opening nine restaurants for others, Jim opened his dream restaurant, The Fireplace, in September of 2001, with the idea that rustic, simple New England cooking could be taken upscale without losing its integrity.
Jim earned an MBA from the University of Michigan followed by a degree from the Culinary Institute of America of St. Helena, CA. He has worked with some of the country’s most celebrated chefs including Paul Prudhomme (K-Paul’s), Thomas Keller (Bouchon) and Todd English (Fig’s). He built his management background working in management, marketing and development for Levy Restaurants of Chicago and other groups renowned for operations.
At The Fireplace Jim focuses on the marriage of food and integrity – serving offerings that embrace the region with thoughtfulness toward the environment, the community, and the causes that matter most.