When Chef Stefan Jarausch first arrived in the United States in 1994 after beginning his career in France, he came to Boston to work at the Ritz-Carlton Hotel (now the Taj). Relatives livi
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Growing up in Shrewsbury, Mass., eating freshly harvested tomatoes and zucchini from his great uncle’s and grandparents’ garden along with fish caught on family fishing trips, Chef Jonathan
Chef Ron Abell makes sure Fenway crowds never go hungry
Contrary to popular belief, Fenway Park Senior Executive Chef Ron Abell does a lot more than grill hot dogs—though we’re sure he can make a mean Fenway Frank. Abell has been in charge of Fenway’s culinary operations since 2006, supervising everything from the exclusive EMC Club to the lowliest concession stand. He cooks for the owners, the players and their wives, the media, the player’s club and staffers. If you’re eating in Fenway Park, Abell has likely had something to do with it.
Science, art and food collide at the Museum of Science’s newest exhibit, Innovation in the Art of Food: Chef Ferran Adrià.