The Team

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Aaron Parsons

Aaron Parsons

Chef & Partner

Where are you originally from and what brought you to Boston?
originally from newbury massachusetts. after traveling a bit i moved to boston for a job with the lyons group.

Favorite Neighborhood spot?
Sofra-i am hooked on their meze and pastries.

Where would you eat your last meal, and what would it be?
my mother’s house for company ham casserole. it is a bastardized version of carbonara. it was my mother’s go to dish for large meals. i get pretty nostalgic over it.

What is the most important thing about a guests experience?
comfort. i want all of our guests to come in, feel welcomed and comfortable.

Favorite holiday food?
great chinese food on christmas night.

Favorite condiment?
lemons. i think a squeeze of citrus can perk up most any meal.

Favorite tailgate food?
wings. grilled, fried, baked, any way. i am a sucker for wings.

Ira Vogel

Ira Vogel

Beverage Director

Where are you originally from and what brought you to Boston?
Originally from Yarmouth, Maine. Went to college at Tufts University in Medford.

Favorite Neighborhood spot?
Sligo Pub.

Spices- Most used and underappreciated.
Most used, probably Ginger at the time but now Posh for sure. Underappreciated, Sporty.

Favorite cocktail or beer?
Super juicy IPAs that make you wonder what the craft beer industry was doing for the last 30 years.

What is the most important thing about a guests experience?
Being one step ahead. Doing something for them before they think they want it. A smile and an “of course” go a long way.

What’s the best part about your line of work?
Being part of the craft beer movement. There’s always something new to try and always someone new to meet. I love working with a menu that can reflect what’s going on in the beer world and always offers something new for guests.

What makes a great bar?
The people… the guests, the staff. It’s a personal experience and I’m very happy to work with a group that values that.

Favorite tailgate food?
Ruffles specifically because they have ridges.

Jay Walker

Jay Walker

Sous Chef

Where are you originally from and what brought you to Boston?
I grew up on Pennsylvania Ave in East Somerville.

Favorite cocktail or beer?
My favorite cocktail is Whiskey, Irish. And my favorite beer is always the one in my hand.

Where would you eat your last meal, and what would it be?
The French Laundry and, of course, I would get the Chef’s Tasting Menu.

If you weren’t in the restaurant industry what would you do?
I would be a Carpenter.

Best childhood food memory?
My Father & I watching early Saturday morning PBS Cooking shows and making pancakes & eggs breakfasts. Really great memories for me. Main reason I pursued a career in the culinary arts.

If you were stuck on an island what three things would you bring?
A cast iron pan, a spoon & a chef’s knife.

Favorite condiment?
Gochujang

Dunkin or Starbucks?
With this Boston Accent??? My life runs on Dunkin!!!

Chelsea Mackay

Chelsea Mackay

Manager

Where are you originally from and what brought you to Boston?
I’m originally from Rhode Island but I came to Boston to escape Rhode Island.

What is the most important thing about a guests experience?
Feeling taken care of, with their needs anticipated and gracefully attended to.

If you weren’t in the restaurant industry what would you do?
Probably see more daylight.

Best childhood food memory?
Day after Thanksgiving leftovers made into a sandwich on a powdered dinner roll.

Favorite tailgate food?
Hotdogs and anything in a koozie.

Dunkin or Starbucks?
Starbucks coffee and Dunkin people watching.

What concert would you call in sick for?
Fleetwood Mac. I heard a Rumour they’re on tour.

Dylan Welsh

Dylan Welsh

Partner

Where are you originally from and what brought you to Boston?
I grew up In Saratoga Springs NY and came to Boston in hopes to one day open my own restaurant.

Favorite Neighborhood spot?
North of the Charles Sligo Pub on the Boston side Silvertone

Where would you eat your last meal, and what would it be?
My last meal would be around the dinning room table at Silver Lake and would be anything that included my Mom’s mashed potatoes.

If you were stuck on an island what three things would you bring?
I would only need my wife.

Where do you see yourself in 10 years? Will you be able to look back on your industry experience and think it was worth it?
I think I will look back and know that I could not have chosen a more challenging, demanding and rewarding industry to be apart of. I am fortunate to work alongside some talented individuals who work extremely hard to achieve the highest level of hospitality.

What concert would you call in sick for?
If the Counting Crows or Dave Mathews came to town I would have to take my good friend Danny. He is a huge fan.