Boston University home page Boston University home page Boston University home page
Title Bar
Contact

Chefs from Boston

Michael SchlowMichael Schlow, executive chef and co-owner of Boston’s Radius, Via Matta, and Great Bay restaurants. Chef Schlow was voted one of Wine and Food’s “Top Ten New Chefs in the Country.” In 2000, Schlow won the distinguished James Beard Award of Excellence for “Best Chef in the Northeast” in his first year of eligibility; Santé Magazine’s “Chef of the Year”; and the “Culinary Award for Excellence” from Robert Mondavi, presented to six chefs a year. Boston Magazine has named Radius, which features modern French cuisine, “Best Restaurant” and “Best Power Lunch” in Boston. Gourmet recognized Radius as one of the “25 Best American Restaurants,” the only Boston restaurant ever to earn this distinction. Gourmet named Via Matta, which features authentic cuisine of the Italian regions of Piedmont, Tuscany, Emilia-Romagna, and Campania, one of “America’s Best Restaurants.” Great Bay, which features sophisticated seafood, opened in 2003 and was voted “Best Seafood Restaurant in Boston” by Boston Magazine and one of the “Best New Restaurants in America” by Esquire. Schlow was born in Brooklyn, New York, and attended high school in Somerville, New Jersey. He lives in Boston. He is the author of an acclaimed new cookbook, It’s About Time.

Ken OringerKen Oringer, chef and co-owner of Clio, Uni, and Toro. Chef Oringer is the recipient of the 2001 James Beard American Express “Best Chef in the Northeast” award. In 2000, Oringer was invited to cook at the World Gourmet Summit in Singapore, one of the premier culinary events in the world, and Boston Magazine named him “Best Chef in Boston.” In 2002, Oringer added Uni, an acclaimed Sashimi Bar in the lounge of Clio at the Eliot Hotel. In 2005, Boston Magazine named both Clio and Uni in its “Top 25 Restaurants Awards,” noting, “Just when we thought Ken Oringer couldn’t top the excellence of his Asian-influenced French cooking at Clio, he did, [creating] an intimate sashimi bar where he let his love for Asian techniques and fresh ingredients run wild. The results were stunning.” The New York Times wrote that Oringer “creates magic as he labors over each dish.” In 2005, Oringer opened Toro, a Barcelona-inspired tapas restaurant in Boston’s South End. Oringer is a graduate of Byrant College of Rhode Island and the Culinary Institute of America.

Barbara LynchBarbara Lynch, executive chef and co-owner of No 9 Park, B&G Oyster, Ltd., and The Butcher Shop. Chef Lynch is a South Boston native who began cooking at the local rectory kitchen before progressing to the St. Botolph Club, Olives, and Michaela’s. She traveled to Italy and learned about Italian cuisine firsthand from local women, perfecting the delicate pastas for which she is now famous. In 1998, Lynch opened her own restaurant, No 9 Park, named one of the “Top 25 Restaurants in America” by Bon Appetit, one of the “Top 50 Restaurants in America” by Travel & Leisure, and “Best New Restaurant” in Boston by Food & Wine. In 2003, Lynch opened two more restaurants in the South End: B&G Oysters, Ltd., a classic oyster bar serving an array of fresh seafood, and The Butcher Shop, a cozy wine bar serving bistro-inspired dishes. The James Beard Foundation named Lynch “Best Chef in the Northeast” in 2003. Food & Wine has named her one of the “Ten Best New Chefs in America,” while Boston Magazine named her “Best Chef in Boston.” She is working on her first cookbook, to be published by Houghton Mifflin in 2007.

Marc OrfalyMarc Orfaly, executive chef and co-owner of Pigalle and Marco. Named one of Food & Wine’s “Ten Best New Chefs” and nominated for the James Beard Foundation’s “Best Chef in the Northeast” in 2004, Chef Orfaly has been impressing patrons and food critics with his French-driven, internationally influenced cuisine since Pigalle opened in Boston’s Theatre District in 2000. Orfaly and his wife, Kerri Foley, are co-owners of Pigalle, where he can be found in the kitchen pressing terrines of duck confit and foie gras, soaking prunes in Armagnac, and preparing a cassoulet as rich and authentic as that of any chef in Toulouse, France. Orfaly recently opened a new bistro, Marco Cucina Romana, on Hanover Street in Boston’s historic North End, featuring the cosmopolitan cuisine of Rome and its many regional influences. He has also been involved in other Boston projects, consulting on the opening of Peking Tom’s in Downtown Crossing, and co-founding Col Vert Restaurant Group, an association that develops new restaurant concepts for the Boston area. When he’s not cooking in one of his restaurants, Orfaly enjoys playing the drums.

Jasper WhiteJasper White, executive chef and owner of Summer Shack. Chef White is one of Boston’s most distinguished chefs, with more than thirty years of cooking expertise that makes him an authority on New England foods, especially seafood. He and Chef Lydia Shire have presided over some of Boston’s most venerable hotel kitchens, including the Copley Plaza, the Parker House, and The Bostonian. In 1983, White and his wife, Nancy, opened Jasper’s Restaurant on Boston’s historic waterfront, receiving numerous awards on the local and national levels. Boston Magazine has included him in its “Best of Boston” awards on multiple occasions, and he won the James Beard Foundation’s coveted “Best Chef of the Northeast” in 1990. In 2000, he opened Jasper White’s Summer Shack in Cambridge, a lively clam shack that received a James Beard Award Nomination for “Best New Restaurant.” Today, the Summer Shack is a mecca for seafood lovers, with other Summer Shacks flourishing at Mohegan Sun Resort and Casino in Boston’s Back Bay and at the new Terminal A at Boston’s Logan International Airport. White is the author of Lobster at Home, Fifty Chowders, and Jasper White’s Cooking from New England.

Seth and Angela RaynorSeth and Angela Raynor, executive chefs and owners of The Boarding House and The Pearl restaurants. Nantucket Island is an exquisite place to visit any time of the year, but made even more so thanks to the Raynors, who run two of the island’s most esteemed and popular restaurants. The Boarding House, which opened in 1991, has been featured in Travel & Leisure and Yankee Magazine, and features an acclaimed wine list and cocktails. The Pearl, which focuses on pairing coastal fish and pristine seafood with exotic flavors, has been one of the most sought after reservations on Nantucket since its opening in 1999. The Raynors have developed a national following and have received fourteen consecutive Wine Spectator “Awards of Excellence,” Condé Nast Traveler “Best of the World Awards,” and back-to-back “Best of Boston” Best Restaurant General Excellence awards by Boston Magazine. The Raynors’ successful television appearances on The Great Chefs of the East and other television programs have paved the way for the development of an upcoming television project called R&R. They are also working on two cookbook projects, including one on the Nantucket Wine Festival.

 

Boston University
Boston University
      BU   Directory  

Gaelic Gourmet Auction | March 6, 2006