Bringing Jamaican flare to Martha’s Vineyard one plate at a time
Aley Lewis
“Keep working at it and being creative. Anything you want in life, you have to work for.
The sky is the limit”.
Edgartown Diner– formerly known as The Main St. Diner– has become increasingly popular due
to the wide variety of options to choose from. With breakfast served until 2:30 p.m every day,
along with lunch and dinner service, there is something for every palate. Chef and Owner
Ralston Francis’ goal was to create a unique atmosphere where guests are taken to the 1950’s
leaving with full bellies and happy faces. At only twenty-five, Chef Ralston is dedicated. And
with over 250 guests just for breakfast on Sunday mornings, he has a full plate in front of him
(and I’m not just talking about the food).
This Week: What is your background in the culinary industry?
Ralston Francis: I started culinary school in Jamaica, then attended SNHU, and an internship in
Atlanta.
TW: What did you do down there?
RF: I worked with Italian cuisine, and a celebrity chef named Janine Falvo. She was on Top
Chef Season 9.
TW: That must have been an eye opening experience working with a high experienced chef like
Janine. Did you ever think about going on a show like Top Chef? Chopped maybe?
RF: I loved it, it was fun. Maybe later, when I’m more experienced.
TW: What brought you to Martha’s Vineyard?
RF: Friends, and my girlfriend lives here, so I moved here. It’s a beautiful place. I came here for
vacation last year, went back to Atlanta, then came here.
TW: How long have you been here?
RF: I’ve been here since 2012.
TW: So you’ve seen this place grow and change throughout the years?
RF: Yes, this place was the Main St Diner before, and now we took it over and changed the
name to Edgartown Diner.
TW: It has a better ring to it that way since it’s the place to be in the heart of downtown.
RF: Exactly, it’s in Edgartown so it’s perfect.
TW: What’s your favorite dish on the menu here?
RF: Jerk Chicken, it uses my favorite spices: a nice blend from my culture in Jamaica. But I also
created the Southern Bennie, so I have to say that.
TW: What’s your favorite thing about this diner?
RF: It’s unique, it’s the only diner on Martha’s Vineyard where you walk in and it brings you
back to the 1950’s, the decorations the antiques, such a uniqueness.
TW: The atmosphere is awesome. Its something you would see on Diners, Drive-In’s and,
Dives.
RF: The music goes with it. At night I’ll play Mariah Carey and Celine Dion, but in the morning
it’s always 50’s music.
TW: What’s your favorite part about being a chef?
RF: The creativity, my imagination can go wild. There’s so many things I can do. I do a southern
benedict here with grilled corn bread and fried chicken topped with gravy.
TW: This place is very popular among tourists and islanders, how do you handle the high
demand for food all the time along with the busy hours?
RF: It gets stressful but as long as you know how to organize and work together, it’s okay. We
try to be as organized as possible and have enough staff. One little mistake, and it's done.
TW: What’s your advice to aspiring chefs who want to be in your position?
RF: Just keep working at it and being creative. Anything you want in life you have to work for.
The sky is the limit.
