Bar Boulud Taps Mass. Native Jonathan Kilroy as Chef de Cuisine
Chef Daniel Boulud’s first Boston restaurant, Bar Boulud at the Mandarin Oriental, announced today that Shrewsbury native Jonathan Kilroy has been appointed as chef de cuisine. The restaurant opened late last summer.
Most recently, Kilroy was executive sous chef at the Michelin-starred Café Boulud in New York City, assisting executive chef Aaron Bludorn with menu development. Previously, Kilroy interned as garde manger at Clio while studying at the Culinary Institute of America. He was also garde manger at the late Excelsior in Back Bay. Kilroy moved to Washington, D.C. in 2006 to work at Vapiano, where he became part of that restaurant group’s training team and oversaw its expansion in Boston and New York City.
“Coming back to Boston as the chef de cuisine at Bar Boulud is like a homecoming for me,” Kilroy said via a press release. “Not only did I grow up here, I started my career in this city and was privileged to learn from local chefs who I deeply admire. Boston is a city with incredible culinary talent and I’m so pleased to be back in town!”
The chef de cuisine will manage Boulud’s Boston kitchen on a day-to-day basis, and also oversee all aspects of its large, New England-inspired, classic French bistro menu.