Seth Gerber

Seth Gerber is the Owner and Operating Partner of MIDA, a celebrated Italian restaurant group spanning four Boston-area locations in the South End, Newton, East Boston, and Fenway. He is also the proprietor of The Babe, a neighborhood cocktail bar and sandwich shop in historic Salem, MA, and La Tavernetta, a coastal Italian tavern in East Boston centered on spritz culture, craveable Italian cooking, and warm neighborhood hospitality. Seth was honored as a 2024 James Beard Award semifinalist in the category of Best Restaurateur.

Seth’s dual passion for culinary creativity and disciplined business strategy took shape at Boston University, where he graduated with honors from both the School of Hospitality Administration and the Questrom School of Business. While at BU, Seth earned the coveted Kopf Scholarship, which allowed him to tour premier wineries across the U.S. and Europe, igniting a lifelong appreciation for food-and-beverage excellence.

After graduation, Seth honed large-scale operational skills in Hillstone Restaurant Group’s management-training program, ultimately leading culinary operations for its flagship boutique concept in Santa Monica. Returning to Boston in 2014, Seth helped launch the acclaimed Café ArtScience alongside inventor and Harvard professor David Edwards.

In 2016, Seth joined Douglass Williams and Brian Lesser to launch MIDA, guiding its growth through rigorous systems, a service culture grounded in genuine hospitality, and a sommelier’s eye for beverage curation. His leadership has helped fuel the brand’s expansion while cementing MIDA’s reputation for neighborhood-centric dining, thoughtful Italian cooking, and consistently outstanding service.

Beyond the dining room, Seth teaches as an adjunct faculty member at Boston University, holds an MBA from BU’s Questrom School of Business, is a Certified Sommelier with the Court of Master Sommeliers, and carries a Six Sigma Green Belt. Across his restaurants and hospitality projects, Seth works to marry world-class hospitality with disciplined operations, creative food and beverage programming, and a deep commitment to the neighborhoods his restaurants serve.