Our People
At Black Cap Grille, we are known for our friendly helpful staff! It’s not just about the fresh food and distinctive decor. It’s also about feeling welcomed. It’s about being greeted by name with a smile.
If you are interested in joining our team, we encourage you to view our Jobs page.
Our Management Team
Chef Peter Willis
Chef Peter Willis brought his distinctive culinary style to Black Cap Grille in 2018, after serving as chef at many dining establishments in and around the Mt. Washington Valley including the Wentworth Inn, Snowvillage Inn and the Wildcat Inn and Tavern.
Starting his cooking career at the Darby Field Inn, Peter began using their own herbs and vegetables as well as dabbling in raising ducks, geese, chickens and turkeys. The approach was ahead of its time – simplistic, fresh and organic ingredients before “Farm to Table” was a catchphrase.
He served off and on for 20 years as chef at the 1785 Inn, with an emphasis on fine dining and focusing on local fare. Many locals remember his restaurant, Coyote Rose, which featured Southwestern-inspired cuisine. He played with unique and bold flavors with an eclectic variety of food.
Now in his role as Chef at Black Cap Grille, he brings his decades of kitchen wizardry, integrating the best of all he’s created throughout his culinary career in the Valley and beyond.
Peter’s culinary philosophy
“At Black Cap Grille, our mission is to provide great-tasting food. While doing this we also strive to be a bit different. We are looking for the freshest ingredients, local when possible, food that you cannot find in the average restaurant, whether that is fresh Maine Coast seafood, Wagyu steaks and burgers, duck and lamb dishes. We also believe that there should be a little Black Cap touch, flavors that use the knowledge of the Black Cap kitchen crew to create a unique dining experience.”
Executive Chef Peter Willis
Assistant General Manager Nicole Blaisdell
Hospitality has always been part of Nicole Blaisdell’s life. As a third-generation bartender raised on Massachusetts’ South Shore, she grew up surrounded by the restaurant industry, making guest service second nature from an early age.
After building her experience at several well-known establishments in Marshfield, Massachusetts, Nicole joined the Black Cap Grille team two years ago. Through her dedication, leadership, and passion for hospitality, she has worked her way up to Assistant General Manager.
Whether she’s welcoming guests with a warm smile, crafting exceptional cocktails, or supporting the team behind the scenes, Nicole brings enthusiasm, precision, and genuine care to everything she does. She believes the best part of hospitality is connecting with people, sharing stories, and creating memorable dining experiences. Her love of exploring new cuisines and developing creative cocktails continues to inspire both her work and the Black Cap menu.
When she’s not at the restaurant, Nicole enjoys making the most of life in North Conway. She can often be found skiing with her husband, John, or hiking and swimming with their dog, Boba Fett. Spending time outdoors with family and friends is one of the values she holds closest.
“Black Cap Grille has always been a favorite restaurant for me and my family. Having a place where people can come together to enjoy great food and great company is something that will always hold a special place in my heart.”
Assistant General Manager Nicole Blaisdell
Managing Partner Bill Frittenburg
Bill moved to the Mount Washington Valley in his early 20s after spending many weekends skiing and camping here with family. Over the years he cooked at the Shannon Door and worked at Attitash Mountain. After getting an opportunity to bartend at the Up Country Restaurant in 2005, he fell in love with the social aspects of bartending and creating cocktails.
Those experiences led to his working at the Omni Mt. Washington Hotel in 2010, where he learned much about hospitality, mixology and amazing food. Working with the talented people at Omni Mt. Washington inspired him to learn more about the food and beverage business.
Bill came to Black Cap in 2013 to work closer to where his daughter Hannah was going to school. Fast forward to today and he and his daughter are now working together at Black Cap. Bill became a co-owner of Black Cap Grille in the fall of 2023.
Bill’s management philosophy
“It’s been rewarding collaborating with Peter, Madison, Kelly and Ryan to build the team we have in place today and to create a culture where people can come to work, be themselves, have fun and create top-notch food and beverage.”