Aimee Francaes loves creating warm, hospitable, playful spaces. Throughout Aimee’s career, she has found a love of pairing business management with her natural grace for hospitality. Aimee began working as Front-of-House Manager for Flour Bakery + Café in 2009. Two years later she became the Human Resources Director at Flour, overseeing more than 180 people at the start, which grew to over 350 people across multiple locations, including sister restaurant Myers + Chang. She could not be more thrilled to have the opportunity to serve the Happy Valley community alongside the love of her life, Jesse Hassinger.
Chef de Cuisine/Owner
Jesse Hassinger began working in professional kitchens in Boston at Coppa Enoteca. From there he went to focus on butchering whole animals at the Somerville butcher shop, M.F. Dulock Pasture-Raised Meats. Working with whole animals gave him a unique opportunity to utilize ‘off-cuts’ – certain parts of the animal that would otherwise be thrown out. By creating Belly of the Beast, Jesse and Aimee are focused on continuing to honor the whole animal in this fashion. Jesse continued to work in Boston-area kitchens at Hungry Mother as well as its sister restaurant, State Park. In October 2015, he moved to Northampton to pursue the development of Belly of the Beast and took a position at Tart Baking Company as morning baker, bread-maker, and driving force behind the expansion of their donut program.
Press for the Beast
Boston Eater interviews us about Scrapple, and more. -March 31, 2017
MassLive interview: Farm to Main Street. -April 7, 2017