About The Chefs
Executive Chef: Ryan Marcoux
Chef Ryan Marcoux’s love of food and culture has been fueled through travel, family and passion. He spent time throughout the British Virgin Islands and living on St. Thomas with his family as a kid. At 16 years old, he traveled to Italy for several weeks, which became a pivotal moment for him as he began to think about his career in food. Marcoux felt the deeply rooted importance of food and culture in the Italian lifestyle and realized how important that aspect of life was to him in his own life. At 18 he traveled to Australia for several weeks, visiting the different states throughout the country, visiting vineyards, food markets and farms.
Marcoux took his first restaurant job at The Castle in Leicester, Mass. when he was 16. After his first year, he signed on as a chef apprentice, a decision that would solidify his pursuit in becoming a chef. During his apprenticeship, he enrolled at Johnson & Wales to study culinary arts.
After completing both the apprenticeship and his culinary degree, he was still hungry to learn more. Inspired by Marco Pierre White, Marcoux went to the UK to work under Michel Roux at The Waterside Inn in Bray, a 3 star Michelin, Relais & Chateaux property. The experience was challenging and exciting and helped him get prepared for his career back in the States.
Upon his return to Boston, Marcoux worked at Sel de la Terre on Boylston Street as one of the team’s opening sous chefs. He took his first Chef de Cuisine position at the Union Bar & Grille, and was there for over two years before being approached by Chris Coombs for an opportunity at his new restaurant. Marcoux was excited to lead a kitchen through an opening and launched Boston Chops, as Chef de Cuisine, to become one of the city’s best steakhouses.
After opening Boston Chops, Marcoux was approached with another opening opportunity, this time in Harvard Square. A new neighborhood, cuisine style and chef to collaborate with, led him to accept the Chef de Cuisine position at Parsnip, where he worked alongside chef Peter Quinion.
After years of traveling to Boston, Ryan wanted to be closer to home. Worcester, a city that he has been around his whole life and lives in with his wife, Aisling, and two children. Ryan now runs Willy’s Steakhouse and Amici’s Trattoria as Executive Chef.
* Private parking is available, as well as, Valet service for your convenience. Dress code is business casual and Takeout Orders are available upon request.