Chuck Rolecek

Since 1989, Chuck Rolecek has been committed to creating innovative and incredibly popular dining experiences throughout the Granite State. Best known for his highly successful restaurants in and around Manchester, NH—C.R. Sparks and The Hanover Street Chophouse—he also staked an impressive claim as the host of the area’s most prominent and prestigious function facility, The Event Center, hosting high-end social events for businesses, nonprofits, wedding receptions and numerous political receptions, for more than 15 years.

In 2014, after a brief stint as a “retired restaurateur,” Chuck decided it was time to get back into the “biz” and thought the NH Seacoast might be just the right place to make his “comeback!” Knowing the once famous and popular Bonta restaurant might be available—Chuck was a frequent guest over the years, since the restaurant was designed by good friend and internationally acclaimed restaurant architect, Peter Niemitz of Niemitz Design Group—he secured the opportunity to purchase Bonta and with the help of NDG and quickly transformed the Old World Italian decor into a comfortable, warm and inviting replica of a North Country ski lodge complete with a center of the room fieldstone fireplace, large horseshoe bar and an overall ambiance that says “welcome!” And, when Chuck added a farm-to-table creative menu, an award-winning wine list and a Front of the House staff trained to a level of service not yet found in the area, it was just the right formula to boldly say to the Seacoast restaurant aficionado’s “I’m baaack!”

You won’t miss Chuck on your next visit to CR’s. Quite likely he will be chatting and smiling with his friends, guests and first timers, making everyone feel as if they have known him for years!

Jerry Bourassa

A 2006 graduate of renowned hospitality school, Johnson and Wales in Providence, Rhode Island, Jerry Bourassa joined the team the team at CR’s in 2015 and has never looked back! Jerry came to the Seacoast after a successful stint working in Boston for such prestigious properties as The Boston Renaissance Waterfront Hotel and the W Hotel, learning the “tools of the trade” from such renowned Chefs and Hospitality legends as Jean Georges Vongerichten and two James Beard Award Winners, Clark Frasier and Mark Gaier.

While working with and for these larger-than-life chefs, Jerry focused his efforts on the Front of the House Operations, perfecting the fine art of Server Steps of Service and expanding his already strong knowledge of fine wines, spirits, and even dining room etiquette. These skills along with Jerry’s penchant for staff training, have in a few short years, propelled CR’s The Restaurant to a “big city, fine dining establishment” comparison when it comes to service levels, evidenced by the numerous comments received on social media sites and guest comments cards.

Next time you are visiting CR’s, don’t hesitate to say hello to Jerry. It’s likely you will find him chatting with a guest on a perplexing wine question or bustling about the dining room accommodating a special table or server request. His friendly smile and engaging personality will leave you with the sincere feeling he’s “glad you’re here!”

Brad Andries

Brad Andries is the newest member to join the management team at CR’s The Restaurant when he was named Executive Chef this past April. Brad who hails from the deep south – Baton Rouge, Louisiana to be exact – has sharpened his culinary skills in the last decade in places like New Orleans; Columbus, Georgia; and even Auburn, Maine.

Brad attended the Art Institute of Houston where he earned a degree in restaurant and catering management. However, Brad would say he really “got an education” working abroad, after studying culinary arts in Costigliole d’Asti, Italy. Not many people who work in the restaurant business can claim they have worked at a 3-star Michelin Restaurant – but Brad can because he has – Da Vittorio in Brusaporto, Italy!

A father of two girls young girls, Brad and his wife are “thrilled” to be back in New England and are even looking forward to the fall and winter where squirrel hunting is at its peak!