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.”
Chef Peter Willis
General Manager 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.”
General Manager Bill Frittenburg
Bar Manager Kelly Walker
Kelly joined Black Cap Grille 5 years ago, after working in restaurants in southern NH and other establishments including the Red Jacket Resort and T-Bones. While working in corporate settings earlier in her career, she developed her bartending skills, learning the importance of ratios, getting the right balance of flavors, and how to build strong classics in your repertoire such as the Martini, Old Fashioned, and Cosmopolitan. She also learned how to multi-task: she enjoys having a fun conversation with guests while also mixing drinks and pouring beer at the same time!
Kelly is known for creating special cocktails that are inspired by drinks she’s enjoyed at different places. She looks for different flavors then puts her own spin on it. Whether it’s a Pear Ginger Martini or a “Taste of Autumn” bourbon cocktail, she finds flavors that go well together.
Kelly also developed Black Cap’s distinctive line of mocktails, for those who don’t drink alcohol for a variety of reasons. Kelly believes it’s important to have options that make them feel included, where someone can sit with a group of friends who are drinking and feel they are part of the experience.
Kelly’s mixology philosophy
“People come here because the food is fun, and the staff is phenomenal. I want to have as much fun crafting cocktails as we do interacting with our guests. We are so approachable. Guests love our servers and this place! Our guests are our inspiration.”