21 Federal | Nantucket | Staff: Meet Our Team

Robert’s restaurant career started in Boston working for Charlie Sarkis and the Back Bay Restaurant Group, where he managed Charlie's on Newbury and J.C. Hilary's (now Abe & Louis) on Boylston. His grandfather was a chef at the famous Parker House Hotel in Boston, so the restaurant business is truly in his blood. Robert arrived on Nantucket in the spring of 1994 to manage The Boarding House restaurant. He decided to cross the street to 21 Federal in 1995 and assumed the GM position in 2002. A graduate of The Ohio State University with a BS in Business Management, his home town is Natick, Massachusetts. He’s a firm believer that the key to being happy and living on Nantucket year round is keeping busy and staying active in the community. When Robert is not at the restaurant, he can generally be found toiling at his other passion – The Nantucket Beach Chair Company – a business he founded on the island nearly a decade ago. He also works as a broker for Island Properties Real Estate, and is a Diaconate member of The First Congregational Church. Keeping busy is rarely a problem for Robert. Having all six of his young nieces and nephews over his house is what he enjoys most of all.

Staff		Here is our team:
		Robert Sarkisian, General Manager Robert’s restaurant career started in Boston working for Charlie Sarkis and the Back Bay Restaurant Group, where he managed Charlie's on Newbury and J.C. Hilary's (now Abe & Louis) on Boylston. His grandfather was a chef at the famous Parker House Hotel in Boston, so the restaurant business is truly in his blood. Robert arrived on Nantucket in the spring of 1994 to manage The Boarding House restaurant. He decided to cross the street to 21 Federal in 1995 and assumed the GM position in 2002. A graduate of The Ohio State University with a BS in Business Management, his home town is Natick, Massachusetts. He’s a firm believer that the key to being happy and living on Nantucket year round is keeping busy and staying active in the community. When Robert is not at the restaurant, he can generally be found toiling at his other passion – The Nantucket Beach Chair Company – a business he founded on the island nearly a decade ago. He also works as a broker for Island Properties Real Estate, and is a Diaconate member of The First Congregational Church. Keeping busy is rarely a problem for Robert. Having all six of his young nieces and nephews over his house is what he enjoys most of all.
		Pamela Raith, Business Manager Having the longest tenure at 21 Federal, Pam Raith is the girl to know if you need a table! This former school teacher and employee of Nantucket Looms was told to “sink or swim” on her first night 17 years ago. Pam has a B.A. in Marketing from Marymount University in Arlington, VA. and is originally from Skaneateles, a small resort community in Upstate New York. Having spent the last 18 years as a year-round island resident, she travels extensively during the off-season.
		Russel Jaehnig, Executive Chef A native of Pittsburgh, PA, Russell Jaehnig is celebrating his 11th season as our Executive Chef. After attending the University of Pittsburgh at Johnstown, he became a 1992 Graduate of the Culinary Institute of America at Hyde Park, then joined 21 Federal the following year. Russell’s concentration on maintaining our reputation of culinary excellence is paired with his desire to provide the freshest local ingredients available. His recipes for classic dishes, such as the Slow Roasted Portabella Mushroom with Parmesan Pudding, are in high-demand and are continually published. During his tenure, he has also consulted for the Clydes Restaurant Group in Washington, D.C. and traveled extensively throughout Italy. Newly-wed, Russell spends his off-season in the Berkshires with his wife, Jennifer.
		Benjamin C. Woodbury, Pastry Chef Born in New York City, Chef Ben Woodbury has been involved in pastry since age 16, when he found work helping in the bakery of a restaurant two blocks from his family’s apartment in the Bronx. In the two decades that followed, his career has spanned virtually all aspects of the industry. He attended the French Culinary Institute in NYC, graduating with the Grand Diplome in Pastry Arts. He has worked in some of NYC's finest restaurants including Restaurant Le Marais (from the owners of Les Halles, and Anthony Bourdain fame), Guastavino’s, and a featured pastry chef at the James Beard House. He was also executive Pastry Chef for Resorts International Hotel & Casino in Atlantic City, New Jersey. He lives on Nantucket in the Summer and in the winter he lives and consults in New York City.
		At 21Federal, we strive to create a sense of informality in a high-style setting, while maintaining the highest standards of quality and professionalism. If you are interested in joining our staff, please e-mail your resume or apply in person between 2p.m. - 5p.m. (May - Dec.) 21 Federal does not provide employee housing.