Meet the Pollards
Carrying on old traditions
Pollard's Test Kitchen is a family-owned concept built on decades of hospitality experience and a passion for great food. Rooted in the legacy of High Street Market, we continue to serve our community with quality ingredients, thoughtful preparation, and a welcoming atmosphere. As a Test Kitchen, we have the freedom to explore globally inspired cuisine while evolving our menu with the best seasonal ingredients available. From deli classics and prepared foods to Texas BBQ and beyond, every offering reflects both tradition and innovation.
A "Test Kitchen" allows us the freedom to offer worldly cuisine to our guests, while constantly evolving our menus to reflect the best in seasonality locally available.
Doug & Stephanie with daughters Zoey & Mikayla
Owners Doug and Stephanie Pollard have accumulated over 50 years of experience within the Hospitality industry.
Executive Chef Doug Pollard has used his culinary expertise to lead kitchens in Santa Fe, New Mexico, and Houston, Texas, Italy, and New England. He has worked with independent and national restaurants, hotels, and Top Fortune 100 companies.
Stephanie previously led numerous restaurants as a General Manager in Santa Fe, New Mexico, Houston, Texas, and New England, and her family has a tradition of creating numerous restaurant concepts in Houston, Texas.
Doug and Stephanie met at Johnson & Wales where Doug received his training as part of the very first graduating class of the Johnson & Wales Bachelor of Science in Culinary Arts in 1995.
Many notable people have enjoyed Chef Pollard's fine dining cuisine, including Andrea Bocelli, Sting, Muhammad Ali, Metallica, Donald Sutherland, and Cher. World leaders Xi Jinping, President of China, Mohammad bin Salman, Crown Prince of Saudi Arabia, and both President George H.W. Bush, and George W. Bush, in addition to countless world-class athletes.
BBQ Background & Pollard's Texas Que
During their time in Texas together, Doug learned the art of creating true Texas Barbeque from his father-in-law, legendary restaurateur Frankie Mandola, who learned the time-honored tradition from his father. During extensive travels throughout the south, Doug recognized the tradition of "roadside BBQ" stands offering their own family's recipe for real BBQ.
Returning to the northeast, he saw a need and opportunity to share his culinary experience as a 3rd generation pitmaster, and Pollard's Texas Que was born. Doug, Stephanie, and their two daughters, Zoey and Mikayla, provided their award-winning BBQ to street festivals around Boston and Cape Cod, proudly using only locally sourced quality meats from farms throughout New England. Guests could enjoy their Que in the beautiful, scenic open space location along the roadside across the street from the Historical Medfield State Hospital.