Webber Restaurant Group

The Webber Restaurant Group is an independent, family-owned restaurant group
that is dedicated to furthering the local food movement
and running its businesses in a sustainable, responsible, and professional manner.

In 2000 the Webber family purchased the 500-acre Gibbet Hill Farm in their hometown of Groton, MA in order to save it from massive residential development. The farm had long been home to a renowned Black Angus cattle breeding operation but was changing hands upon the death of its owner. Over the next two years the family worked with state and town agencies to place the land into permanent conservation. Brothers Josh and Jed, along with sister Kate and Jed's wife Asia, worked to transform the barns on the property into the Gibbet Hill Grill and the Barn at Gibbet Hill event facility. Over the ensuing years the family, together with Chief Operating Officer Tom Totman, have opened 3 additional restaurants, a catering company with multiple exclusive wedding venues, and have established a produce farm at Gibbet Hill to supply the needs of the businesses.

Restaurants

Seasonal New England menu prepared with produce grown on the on-site farm

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Classic American steakhouse with dramatic surroundings, smart wine list, warm and hospitable service

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Neighborhood gathering place with a local, seasonal menu on Hingham’s historic Main Street.

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Indoor & Outdoor Beer Garden

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Events

The Stevens Estate at Osgood Hill is one of the finest intact examples of the Aesthetic Design Movement of the late 1800’s.

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Historic property on conservation land and forest overlooking beautiful Wenham Lake

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Restored 100-year old barn overlooking rolling hills of conservation land

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Delicious, elegant food inspired by the the freshest seasonal ingredients from our own farm

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Ian Davey, Culinary Director

Born and raised on the North Shore of Massachusetts, Chef Ian Davey has been working in the restaurant and catering industry since his early teens. He has held nearly every position in the kitchen, and quickly climbed the ranks in those early years. Ian formalized his culinary education at the world-renowned Le Cordon Bleu, in Paris. After graduating, he continued his culinary development at many esteemed restaurants in Paris and Boston. Ian joined Webber Restaurant Group in 2019 as Executive Chef of Fireside Catering and since then has proven to be a valuable leader in the kitchen in many roles. He took on oversight of the Barn at Gibbet Hill and he has been a valuable contributor at The Double Bull, acting as not only the pre-opening chef but also as ongoing support for the culinary team there. In 2022, Ian was promoted to Culinary Director, overseeing the culinary teams at Fireside Catering, The Barn at Gibbet Hill, Gibbet Hill Grill, and The Double Bull. When he’s not in our kitchen, he plays hockey, works on home improvement projects and enjoys cooking steak in his own kitchen for his wife and two kids.
Tom Totman

Tom Totman has worked as the General Manager, Managing Partner, and now Chief Operation Officer for the Webber Restaurant Group since the beginning in 2004. Having managed restaurants since 1989 in both Boston and San Francisco (including Border Café, Bertucci’s, Legal Seafoods and McCormick and Schmick), Tom brings focused knowledge, experience, and understanding of the hospitality business to the entire organization. Tom’s focus on exemplary customer service and a sense of community have been at the core of the Webber Restaurant Group since the group’s inception, and his dedication to his team and these projects help us maintain a cohesive feeling amongst all of our properties. When Tom isn’t at work, he is spending time with his wife Lisa and their two children.
Josh Webber

Josh Webber runs the Webber Restaurant Group along with his brother Jed and sister-in-law Asia. Josh began his career working in Mergers and Acquisitions at Morgan Stanley in New York City. When his family obtained the 400-acre property that included Gibbet Hill in 2000, Josh returned to Massachusetts and led the effort to put the land into permanent conservation. Setting aside the two barns at the base of Gibbet Hill for a business enterprise resulted in the creation of the Gibbet Hill Grill and the Barn at Gibbet Hill. Josh holds math and economics degrees from Kenyon College and an MBA from the Darden School.
Asia Webber

Asia Webber brings a background in interior design and a love of art and antiques to the restaurant group. After completing her studies at the University of Virginia, she spent time in San Francisco working with a textile design firm and in retail sales management. After relocating to Massachusetts, Asia took classes at the Boston Architectural College and worked as a project manager for a high-end residential interior designer. Asia brings that project management expertise to every new restaurant development or renovation the group has undertaken. In addition, her passion for art and antiques is showcased at each Webber Group property, reflecting the unique history of the buildings and the communities they serve.
Jed Webber

Jed Webber runs the Webber Restaurant Group along with his brother Josh and wife Asia. Jed has been the leading force behind the expansion of Gibbet Hill into farming, and is a strong voice in the farm-to-fork and local food movement. His years of management consulting in New York City, MBA from the Darden School, and startup experience in San Francisco all combined to give him the entrepreneurial experience needed to tackle the restaurant/farming/event opportunity that has turned into the Webber Restaurant Group. At the end of the day, he is partial to a good Sazerac.
Kate Webber

Kate never imagined she would be where she is now, but it turns out she is a Certified Sommelier through the Court of Masters Sommeliers and the International Sommelier Guild, a Certified Specialist of Wine through the Society of Wine Educators, and is currently a candidate in the Masters of Wine Program through the Institute of Masters of Wine. All of these things mean she gets to travel around the world “for work” and taste wine in Italy, Spain, Portugal, Australia, France, not to mention all throughout the United States (best job ever). On the side, Kate judges for the International Wine and Spirits Competition and writes spirits articles for Tasting Panel Magazine. In her previous life, Kate worked in professional theatre and independent film before getting her MFA in Creative Writing at the University of Virginia. Other positions have included tour manager, computer cord maker, receptionist at a paper mill, secretary at a mayonnaise factory, and executive assistant to the former Poet Laureate of the United States. Kate is also an award-winning pianist and can say the fifty states in 12.5 seconds. To be perfectly honest, Kate has a real soft spot for tequila.
Amy Severino, Director of Marketing

Amy Severino joined the Webber Restaurant Group in 2013. Amy has a long and varied career in the restaurant industry having worked in nearly every front of house position since her teens. In the 90’s and early aughts, she managed some of Washington D.C.’s finest restaurants, leading to her job as the Director of Sales and Marketing at Passion Food Hospitality. As the social media world began to blossom, she fine-tuned her marketing skills working on freelance food and beverage marketing projects. Upon moving back to Massachusetts, Amy was anxious to return to the restaurant industry, which led her to Webber Restaurant Group. Her enthusiasm for Webber Restaurant Group and its farm-to-fork philosophy can be seen in her social media posts and copious use of hashtags. When Amy is not at work you can most likely find her wandering local birding hotspots and photographing her favorite birds & wildlife.
Dave Werthman, Beverage Director

Before joining the Bancroft, Dave was a mainstay of the Boston bar scene for over a decade, working for years as the Bar Manager of cult favorite West Side Lounge in Cambridge before moving on to be the Beverage Director of The Sinclair in Harvard Square. He believes in a well-rounded approach to cocktails that combines warm hospitality with a commitment to excellence. Once The Bancroft’s beverage program was well established, he expanded the beverage program to include all of Webber Restaurant Group restaurants.
Jennifer Steele, Human Resources Director

Jenn Steele began her career in retail management, before transitioning to the restaurant industry while completing her degree in Human Resources. Upon completion, she worked for a defense contractor but soon after, spent a decade as an HR Field Manager with Applebee’s. The pandemic prompted her to explore other fields, including healthcare and plumbing, but she has always felt most excited when working in restaurants where she finds co-workers who are aligned with her passion for service and helping others. This passion brought her back to hospitality life when she joined the Webber Restaurant Group team in 2023. Jenn is a native New Englander and currently resides in Southern NH with her blended family, which includes her husband, five children, and three dogs. In her free time, she enjoys traveling, outdoor activities, and attending musicals with her daughter, with their favorites being “Waitress” and “Hamilton.”
Val Barros, Facilities Manager

Val Barros began working at Gibbet Hill before the Grill opened in 2004. While working nearby, he noticed the property’s renovations and began showing up daily to lend a hand until we eventually realized we needed Val on the team! His skills, honed on his family’s dairy farm in Brazil, in the Brazilian Navy, and through work in architecture and motorcycle manufacturing, made him an invaluable addition. Now as Facilities Manager for all Webber Restaurant Group properties, Val leads a talented team and is known for his ingenuity, reliability, and ever-present smile. There’s truly nothing Val can’t fix.