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About Us2018-06-26T12:59:42+00:00

OUR CULINARY ROOTS

MEET OWNER ADAM HICKS

Chef Adam Hicks, at the age of only 35, has 21 years of valuable food service experience. Beginning at the age of 13, Adam worked in local restaurants as a bus boy. At age 14, as a culinary student at Valley Tech in Upton, Adam began working at Oliva’s Market in Milford. He worked her for 10 years, learning the value of producing made from scratch food using the best of fresh, locally sourced ingredients. After graduating from Valley Tech, Adam went on to earn a degree in culinary arts from Johnson and Wales University in Rhode Island. After college, Adam worked as an executive chef for Sodexo for 9 years Sodexo.

In 2014, Adam launched the Depot St Tavern In Milford MA, which quickly became Milford’s newest hotspot. It became well-known for its friendly, laid back environment, as well as their fresh food, hand-crafted meals, selection of 12 craft beers on draft, and their scratch kitchen. With the talents of Sous Chefs Nate Gardner, Buddy Bartlett, Kim Haslam, and Ian Hall, the blackboard specials menu changes daily based on seasons and the availability of fresh local ingredients.
The Depot St Tavern has been operating for just over 3 years to much success. In 2016, the restaurant underwent renovations/expansion and added an outdoor deck and 20 additional seats. The food and style can be found of there resent episodes of Phantom Gourmet and Wicked Bites on NESN. Depot St Tavern were first place winners of The Peoples Choice award at the 2016 and 2017 Worcester Best Chef Event. Also winners of the 2017 WXLO Perfect Pallet award at the 2017 WBC event. The restaurant group lead by chef Hicks added Maddi’s Cookey + TapHouse in 2018.
Depot St Tavern is located at 45 Depot St. Milford Ma 01757  Follow us on Facebook, Twitter and Instagramwww.depotsttavern.com

GENERAL MANAGER DOUG FILOSA

Doug, age 30, began his culinary career 18 years ago working as a cook at Oliva’s Market in Milford, MA. At Johnson and Wales University, he earned multiple degrees in Culinary Arts and Food Service Management. He has since furthered his food service management career working for Sodexo in several different capacities over the past 7 years.

SOUS CHEF BUDDY BARTLETT

Buddy Bartlett started washing dishes in his home town at the age of 14 in a local breakfast restaurant. From there, he worked his way up on the line in various other restaurants throughout high school. Throughout high school he started working on his skills from his culinary instructors, Mr. B and Mr. Mattai.

After Blackstone Valley Tech, Buddy went on to earn a degree from Johnson and Wales. After, he started working at Vinny Testa’s in Shrewsbury. He worked in other restaurants ranging from a steakhouse, a country club, sushi restaurant, and a few other restaurants before he started working for Adam at the Depot St. Tavern two years ago.

In Buddy’s spare time, he enjoys spending time with his two kids Brenden (16) and Maddie (8) and girlfriend, Kandy. He coaches his daughter’s softball team in his free time.

EXECUTIVE CHEF CHRIS O’HARRA

Chris started his career at the age of 14 years old, washing dishes at Grafton Meat & Deli in his hometown. It was there that he discovered a passion for preparing food, observed the importance of a solid work ethic, and learned how kitchens can become family.

Years later, he moved into the world of corporate dining. Over the next several years, he worked my way from the very bottom to running bustling kitchens both large and small. During this time, he needed that true “restaurant” experience. He started taking jobs at several local restaurants over the years while maintaining his position in the corporate dining atmosphere.

This experience showed him that the night life, high pressure environment, high stress situations and the competitive food scene was where he was meant to be. He moved fully into restaurant life in the heart of Worcester on Shrewsbury Street at the Flying Rhino Cafe. In the last 6 years, he has overseen numerous seasonal menu changes, as well as winning many prestigious awards and contests. He gained recognition as Worcester’s Best Chef on several occasions (First Place by Judges Choice & People’s Choice), Worcester’s Chili & Chowder Fest (also Judges Choice & People’s Choice), Worcester’s First Annual Chopped Event held by Jeremia’s Inn (First Place Judges Choice). He also served on the Culinary Advisory Board for the Worcester Technical High School Culinary Committee. During this time, they created two “Restaurant Takeovers” by regional High School Students at local eateries.

Recently taking over the culinary program for Maddi’s Cookery + TapHouse and shortly there after The Depot Street Tavern in Milford, comes with its own new and exciting challenges, and Chris will be facing them head on in new and inspiring ways.

FRESHEST INGREDIENTS

LOCALLY SOURCED INGREDIENTS SERVED FRESH.

At Maddi’s Cookery + TapHouse we maintain a strong commitment to both our local community and our customers. Which is why we pride ourselves on using only the freshest ingredients always sourced from local area farms to prepare each scratch-made dish. We have a strong belief in the quality of food over the quantity. Every dish we serve is prepared from scratch with care, passion, and a creative twist.

  • Farm fresh ingredients.
  • Every dish made from scratch.

  • Crafted by a team of passionate, creative, and highly skilled Chefs.

FRESHEST INGREDIENTS

LOCALLY SOURCED INGREDIENTS SERVED FRESH.

At Maddi’s Cookery + TapHouse we maintain a strong commitment to both our local community and our customers. Which is why we pride ourselves on using only the freshest ingredients always sourced from local area farms to prepare each scratch-made dish. We have a strong belief in the quality of food over the quantity. Every dish we serve is prepared from scratch with care, passion, and a creative twist.

  • Farm fresh ingredients.
  • Every dish made from scratch.

  • Crafted by a team of passionate, creative, and highly skilled Chefs.

TAKE IN THE NIGHT

COCKTAILS AND LOCAL CRAFT BEERS.

We boast a thick sealed-concrete bar with plenty of seating. Also, with an outdoor patio with seating for over 100 people, there’s a seat for everyone here at Maddi’s. Our full-service bar keeps over two dozen craft beers on tap, as well as a complete range of spirits. For those looking for a more refined taste, our extensive wine list is bound to have what you’re seeking.

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