Madison Beach Hotel
- When
- December 18, 2025
- Where
- Madison Beach Hotel Madison, CT
Join us for the culmination celebration on Jacques’ actual 90th birthday in his hometown. The Madison Beach Hotel in Connecticut will host the ultimate birthday bash. Be a part of culinary history and don’t miss this celebratory event!
Highlights
- This event will be held on Jacques’ 90th birthday. Honoree Jacques Pépin will be in attendance with Claudine Pépin and Rollie Wesen, Executive Director of the JPF
- Located in Jacques’ hometown, the historic Madison Beach Hotel is Connecticut’s only beachfront boutique resort and spa. Home to 33 elegant rooms, all with views and balconies, the AAA four-diamond New England beach resort and part of Curio Collection by Hilton hotel, is a destination for casual elegance in a quintessential New England town.
- The resort is less than two hours from Manhattan, just over two hours from Boston, and less than half an hour from the Tweed New Haven Airport
- Cocktail reception followed by a 4-course menu with wine pairings, with a very special birthday cake
- Live auction hosted by Jacqueline Towers-Perkins and Claudine Pépin with exclusive artwork, travel packages, and truly one-of-a-kind experiences
Details
- JPF Members will have early access to ticket sales; join now since this event is sure to sell out fast!
- For questions about tickets or seating, please email events@jp.foundation
- Tickets will go on sale during the fall of 2025
- Tickets are non-refundable but transferrable. We appreciate your understanding.
- Proceeds will support the Jacques Pépin Foundation. Your ticket purchase helps transform lives through culinary education, and we deeply appreciate your generous support.
- Jacques Pépin proudly supports our 90/90 Celebrations. While he can't be present at all of them, we invite you to check our website for details on the events where he will joining in celebration.
Event Host
Peter Hamil
Executive Chef, Madison Beach Hotel
Chef Hamil trained at The Culinary Institute of America at Greystone in St. Helena, California, and his passion for cooking and commitment to excellence quickly propelled him into the limelight. Throughout his career, he has garnered numerous accolades, including cooking for the prestigious Confrérie de la Chaîne des Rôtisseurs at Sandals Royal Plantation. His exceptional talent was further recognized when he won the Master Chef Award at the Jamaica Observer Food Table Talk Awards, and his innovative approach and dedication to his craft also earned him a place in Food & Wine Magazine, where he was featured for his remarkable contributions to the culinary arts.
Chef Hamil orchestrates the entire culinary program at Madison Beach Hotel, shaping the dining experiences that define the resort. His role encompasses everything from curating the menu for the acclaimed restaurant to crafting bespoke culinary experiences for special events, weddings, and private dining. Chef Hamil’s culinary approach emphasizes a celebration of New England seafood and continental classics; each dish infused with a modern twist that highlights his creative prowess.
A staunch advocate of farm-to-table and local sourcing principles, Chef Hamil ensures that The Wharf’s menu reflects the seasonality of fresh, locally-sourced ingredients. His approach not only supports regional agriculture but also delivers a dynamic and ever-evolving dining experience for guests. Each dish at The Wharf is a testament to Chef Hamil’s dedication to culinary innovation and his commitment to delivering exceptional flavors that captivate and delight.
Under Chef Hamil’s stewardship, The Wharf Restaurant and at Madison Beach Hotel have become a beacon of gastronomic excellence, earning an enviable reputation for its inventive cuisine and exceptional dining experience. His leadership elevates the resort’s culinary offerings, making it a destination for discerning diners seeking a taste of New England’s finest.
Guest Chefs
Emily Mingrone
Chef and proprietor of Tavern on State, Provisions on State, Fair Haven Oyster Co. and The Pearl
Emily Mingrone is an award-winning chef and restaurateur with numerous accolades from acclaimed publications such as The New York Times and Boston Magazine, in addition to repeated recognition from Connecticut Magazine for Overall Excellence. Emily was also the first woman to take home Chef of the Year from the Connecticut Restaurant Association in 2021 and has had multiple appearances on the Food Network.
Reneé Touponce
Executive chef, Oyster Club and Port of Call
Reneé Touponce joined 85th Day Food Community in 2017, rising up through the kitchens of Oyster Club, Tree House, Grass & Bone, and Stone Acres Farm. In 2021, she was named executive chef of Oyster Club. She became executive chef of The Port of Call in 2022, the newest addition to 85th Day’s portfolio, where her menu of port-inspired dishes pairs with inventive craft cocktails.
Reneé’s accolades include a James Beard nomination for Outstanding Chef (2024) and Best Chef, Northeast (2023), as well as Chef of the Year at the 2022 Connecticut Restaurant Association Awards. With each dish, she celebrates heritage, sustainability, and equality, elevating Mystic’s culinary reputation to new heights.
