- 44 School Street, Foxboro MA 02035
My name is Jamie Balderrama and I am the Executive chef for Station One by Shovel Town Brewing.
I have been in the restaurant industry for 23 years. My experience is in a wide variety of cooking styles and techniques. My influences and skills range from grilling and smoking meats to Continental, Southern, Asian, Spanish and Italian to name a few. I Consider my style a well diverse mash up of what I’ve learned through the years, but I also like to experiment with flavor profiles and sometimes stray from the more traditional dish and put my own spin on it to keep it exciting.
I feel that’s what drives a chef in this business is pushing the envelope, being passionate about what you do and being able to nourish your creativity and the creativity of the team around you. I am very much a lover of craft beer and am well versed in their profiles, not only in how to pair them with food but also in how to cook with them which we will be doing here I promise!
I can’t wait for you to see what we have in store for you here at Station One!
My name is Brian Davis and I am the Kitchen manager for Station One by Shovel Town Brewing.
I have 15 years of experience in the restaurant industry, including restaurant operation and a diverse background in cooking.
My operation experience in small kitchens, private kitchens and corporate kitchens has given me a strong understanding of what it takes to operate any restaurant on a successful level. From this experience I have seen and produced a wide variety of food in different environments.
I enjoy taking flavors from different parts of the world and incorporating them into American cuisine. At Station One, I look forward to finding new and unique ways to incorporate our beers into our food.
Our goal is to create combinations of well established flavors with our own personalized twist and bring these unique ideas on food and beer to you.
João has been a driving force in Station One since he was hired in February 2023. His expertise and qualifications are unquestionable. When he moved to Massachusetts in 2002 from his home in Espirito Santo, Brazil, João had, as he puts it, “no experience in a professional kitchen.” In this land of opportunities, hard work alone unlocks a path with as many accolades as João has attained; only after six years in this industry, João ran his own kitchen as a chef.
In addition to his own extensive career, João is a longtime colleague of Executive Chef Jamie. João’s collaborative efforts are immediately recognizable at Station One: some of his contributions include the Vodka Parmesan and the classic Buffalo Mac & Cheese Balls.
João also provides an unabashed love for the flavors of his Latin American heritage. If you attended a Station One Beer Dinner event in 2024, you may have noticed his influence in dishes such as the Birria Tacos. Likewise, João’s Empanadas and the unique Espirito Santo Chicken Wings have been featured in weekly specials.
Not only is his work recognizable, but so is João himself. As a resident of Foxboro, João shares a connection with many guests at Station One; a conversation between him and a regular in the dining room is a common feature. With a heart as big as his, João will not hesitate to share anything you want to know about his perspective on the food, the beer, and everything outside and in between.
When asked about his favorite beer, a resounding “Michael” was João’s characteristically proud answer.
When Tyler came to us in August of 2023, he was preparing for his last few semesters at Bridgewater State University. At the beginning of his journey to collect his Bachelor’s in Communication Studies, he joined the restaurant industry because of its flexible hours. However, his talent and an athletic determination in this field proved he was a valuable asset. After putting in his time here, it was evident that he was worthy of becoming Station One’s Junior Sous Chef, a path which aims to improve his knowledge and capability even further. Tyler considers himself more of an artist than a cook. His creativity has lent to the development of beloved dishes past and present, including the Bruschetta Crostini, Day of the Dead Pizza, and the new Korean BBQ Salad.
Yet, this young man hopes to provide more than his nascent culinary ability to our restaurant; his persistence to elevate all aspects of enjoyment for the guests of Station One is undeniable. With Tyler on the team, we know he will continue to give the vital spark only true creative minds are able to dispense.
When asked about his favorite Shovel Town Brewery beer, his answer was concise: “Mikey (Michael), all day.”
Jim McSherry
CFO – Chief Fermentation Officer
Founder & Co-owner
Frank Altieri
CIO – Chief Inoculation Officer
Founder & Co-owner
Will Hope
Operations Manager
Andrew Wolff
Packaging Lead
Wyatt Hope
Quality Manager
Jon Pare
Sales Manager
Andy Starsiak
Head Brewer