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Mood Music…

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Background and Training

Thiago Paixão grew up in the mountainous city of Resplendor, located in the state of Minas Gerais, Brazil. His upbringing was steeped in a love of food and family, influenced by the rich culinary traditions of his region. Moving to the United States in 2004 at the age of 21 to follow in his uncle’s footsteps, Thiago began a new chapter in his life that would lead to a flourishing culinary career.

From a young age, Thiago was inspired by his family’s love of cooking. Fishing trips with relatives and preparing meals for friends and family fostered his passion for food. Cooking was always more than a necessity in Thiago’s household—it was an expression of creativity and connection. His uncles and family members all cooked for fun, and he quickly learned the art of preparing delicious meals that brought people together.

A self-taught chef with an insatiable passion for learning, Thiago began his culinary journey by observing, experimenting, and perfecting his skills. This hands-on approach allowed him to work his way up the kitchen hierarchy, eventually becoming a sous chef and now an executive chef. Along the way, he gained invaluable experience working at establishments like Mad Fish, where he developed a love for sushi under the mentorship of Sang Hyun Lee, and several Northshore restaurants, collaborating with many skilled local chefs.

Passion for Cooking

For Thiago, being a chef is about more than preparing food; it’s about creating a memorable experience. He thrives in a fast-paced environment, relishing the opportunity to touch people’s lives with his culinary creations.

Thiago has a deep appreciation for tropical ingredients, vibrant colors, and the art of open-fire cooking. South American spices and techniques heavily influence his culinary style, as does his passion for exploring flavors from different cultures. A dish that holds a special place in his heart is pão de queijo, a traditional Brazilian cheese bread that embodies the comfort and nostalgia of home.

Staying inspired comes naturally to Thiago. He constantly researches cuisines and regional dishes from around the world, always looking for new ways to innovate and excite diners.

Vision for Wave Kitchen

Leading the kitchen at Wave Kitchen excites Thiago because it gives him the freedom to be creative and explore new culinary horizons. His approach to blending Asian fusion cuisine with South American flavors begins with identifying shared elements, such as bold, fresh ingredients and complementary techniques. By combining Asian spices and methods with South American staples like yucca and plantains, Thiago crafts dishes that balance tradition with innovation.

Thiago hopes guests at Wave Kitchen feel transported by the dining experience—discovering something familiar yet refreshingly different. Each dish tells a story, blending the traditions of his Brazilian roots with the techniques and flavors he’s honed over the years.

Gloucester’s local flair plays a significant role in Thiago’s menu. He works with fresh, locally sourced seafood and regional produce to create fusion dishes that celebrate the area’s rich culinary heritage. Signature dishes reflect Thiago’s connection to both the land and sea, honoring his upbringing and culinary philosophy.

Personal Touch

Outside the kitchen, Thiago spends time with his family, including his two daughters and son. He shares his love of cooking with them, creating cherished memories in their home kitchen. A surprising fact about Thiago? He can walk a tightrope—a testament to his sense of balance and precision, traits that also define his cooking.

Thiago’s philosophy is simple: “Cook with your heart and use your past to make the future.” This belief guides his approach to food and hospitality, ensuring every dish is infused with passion and purpose.

Future Vision

Looking ahead, Thiago envisions Wave Kitchen becoming renowned for its innovative take on Asian and South American fusion. His goal is to create a culinary destination that attracts both locals and visitors who appreciate adventurous yet approachable cuisine.

Wave Kitchen’s role in Gloucester’s food scene is one of complementarity and creativity. Thiago sees the restaurant contributing to the town’s vibrant culinary landscape by celebrating local ingredients and introducing bold new flavors and techniques.

Through his leadership, Thiago Paixão is poised to make Wave Kitchen an unforgettable part of Gloucester’s dining experience, one plate at a time.

Hi Joey:

After 52 years serving the Cape Ann community’s accounting and tax needs, Horvitz & Frisch, P.C., has closed its doors as of December 31, 2024.

Howard Frisch headed the firm for 44 years and you may or may not know that he is an avid clock collector at one time having close to 1,000 clocks in the offices as well as a large clock on the outside of the building at 128 Main Street.  Tomorrow at approximately 9:00 a.m. the clock will be removed from the building making the closure of the firm “complete”.

I thought it might be of interest to you and your readers and perhaps a photo of the clock coming down would be a fitting tribute to Howard and his love of this community.

Kind regards,

Maureen Ripley

Before and after photos-

It’s frigid out. The fleece Sherpa lining in these caps are a game changer. They keep you wayyy warmer than any non Sherpa lined caps out there.

Happy Friday Cape Ann 🥯🥯🥯 Lovers!

We’ve been test batching this week and are close to opening at 1 Whistlestop Mall in Rockport!!! 😊 Stay tuned for details! Sign up for updates at http://www.saltysbagels.com

We stopped by Essex Seafood on Eastern Ave in Essex recently for lunch. I’d heard there were some baked entree options that I wanted to check out so I ordered the baked haddock. Jim got the shrimp plate. We both enjoyed our lunch very much. We were delighted to note that they are also offering take-home kits for the shrimp, scallop and haddock baked entree options. I had enough left over for another meal so it was well worth ordering. Take note that the baked entrees take a bit longer to prepare so if you’re going to be in a hurry this isn’t your best option (but it’s very worthy of the wait).

Gloucester Bites shares the following:

As more come in I’ll add them to the mix!

From Cape Ann Museum:

Free and open to the public
Celebrate the fish city’s recognizably salty character with local cultural institutions and businesses during the 4th Annual Gloucester’s So Salty festival on January 25 and 26, 2025 from 10:00 am – 5:00 pm! Over 1,800 people came out last year to share their salty pride while enjoying free ice sculptures and cultural activities around Downtown Gloucester.
The Cape Ann Museum is partnering with Discover Gloucester and several local cultural institutions and businesses to offer two full days of free programming in the coldest part of the year. Inspired by the annual Salem’s So Sweet event, this two-day event will include ice sculptures, live music, salty treats, free kids’ art activities, and much more.

Please send me your promos and I’ll add you.

Way more programming to be announced in the coming days!

Curtain Call…

40%* off storewide! Yes, EVERYTHING!!! *30% off Habitat and Design of Mine custom, one-of-a-kind jackets.

#designofmine 🦋#designofminegloucester #designofminenewburyport #supportsmallbusiness #shoplocal #womanownedbusiness #wintersale❄️ #nowearenotgoingoutofbusiness

David Calvo shares the following event information for February 2025:

Curbside pick-up of CHRISTMAS TREES

Week of January 13th – 17th

Special curbside collection during January 13th through 17th, on your regular trash collection day. Trees are picked up in a separate truck and must be free of decorations, lights and tree stands. Have trees curbside by 7am. NO PLASTIC BAGS.

Trees in bags will NOT be picked up. Another option is to bring your tree to the Compost Facility.

It’s good for 5 years of travel.

There were four people in line for global entry. The line for people that didn’t have global entry was over 250 people deep.

This is just one flight. Sheer insanity not to get Global Entry.

Best meal we had here