about us
TO OUR LOYAL CUSTOMERS...
SINCE 1983, Grill 23 has been the independent steakhouse of Boston. Independence means our reputation is all our own.
In the early 80’s, I began developing Copley Place here in Boston with several partners from Chicago. We often found ourselves looking for a classic steakhouse—a place with food of the highest quality and superior service. Nothing like that existed at the time and we figured we couldn’t be the only people looking for that special dining experience. We opened a space in the old Salada Tea Building with the goal of making it one of the best restaurants in the city. Over the years we’ve made some changes—we only source premium natural meat, added a second floor with private dining rooms, and in March 2014 debuted our new bar. One thing remains the same: our gratitude to our fantastic chefs, dedicated staff, innovative purveyors, and especially our loyal customers.
Ken Himmel
Chris Himmel
the grill 23 & bar team
Matt Harrington
Matt Harrington is the General Manager at Grill 23 & Bar and has been with Himmel Hospitality Group for over thirteen years. Throughout his tenure, he has advanced through multiple leadership roles, known for his attention to detail and consistent, guest-focused approach to service. He is often found welcoming guests at the door, where he oversees the dining room and helps ensure a seamless and memorable experience for every guest.
General Manager
RYAN MARCOUX
Ryan Marcoux is the Executive Chef of Grill 23 & Bar, where he continues the restaurant’s longstanding legacy. He joined Himmel Hospitality Group in 2020. Inspired by time spent cooking with his mother and grandmother, Marcoux began cooking at just eight years old. Prior to joining Grill 23, he served as Executive Chef at Boston Chops, Chef de Cuisine at Parsnip in Harvard Square, and was part of the opening team at Sel de la Terre under James Beard Award–winning chef Frank McClelland. He also spent time cooking at the three Michelin-starred Waterside Inn in Bray, UK.
Executive Chef
Paul Lee is the Beverage Director at Grill 23 & Bar and joined Himmel Hospitality Group in 2021 as Beverage Manager, working his way up to lead the program today. In his role, he oversees the restaurant’s Wine Spectator Grand Award-winning wine program of more than 2,600 selections and leads a team of world-class sommeliers and servers.
An Advanced Sommelier with the Court of Master Sommeliers since 2018 and a Master Sommelier candidate, he has also earned recognition in sommelier competitions around the world and is known for his expertise in food and wine pairing and mentorship of sommeliers-in-training.
Beverage Directorpaul lee
Brahm Callahan is the Wine Consultant for Himmel Hospitality Group, working across its restaurants. A Master Sommelier, he is one of only 279 professionals in North America to hold the industry’s highest distinction, bringing deep expertise and perspective to the group’s wine programs. He began his career in Boston’s restaurant scene, including time with Himmel Hospitality Group as well as Excelsior and Rialto. His introduction to wine began at a young age at The Shelburne Falls Wine Merchant, where he learned the business from his mentor Paul-Thiery de la Blotier.
Wine ConsultantBrahm Callahan
Chef Stacey Cassie is the Pastry Chef at Grill 23 & Bar and has been with Himmel Hospitality Group since 2019. She began her career at Legal Harborside in the Seaport and went on to serve as Pastry Chef at Catalyst in Cambridge. Known for her precise technique and thoughtful approach to classic desserts, she oversees the creation of the restaurant’s signature offerings, from coconut cake to warm cornbread muffins.
Pastry ChefStacey Cassie
Lauren Poitras is the Sales Director at Himmel Hospitality Group and has been with the team since 2011, when she joined Post 390 Restaurant as a server. Over the years, she advanced into leadership roles, ultimately becoming General Manager before transitioning into event sales in 2018. Known for her thoughtful, relationship-driven approach, she now oversees the sales team across properties, working closely with clients and internal teams to ensure every event reflects the hospitality and standards HHG is celebrated for.
Sales DirectorLauren poitras
Sydney de Santis is the Corporate Sales Manager at Grill 23 & Bar, where she oversees private dining sales and works closely with clients to plan and execute events of all sizes. Known for her attention to detail and highly organized approach, she helps ensure a seamless planning process and memorable experience for every guest. Prior to joining Himmel Hospitality Group, Sydney worked at Raffles Boston as a Food and Beverage Coordinator and was part of the opening team for the brand’s first North American hotel.
Corporate Sales Managersydney de santis
himmel hospitality group
As the second-generation leader of Himmel Hospitality Group, Chris Himmel brings a lifetime of experience in the restaurant industry. Growing up immersed in HHG’s acclaimed restaurants, he went on to graduate from the prestigious Cornell School of Hotel Administration.
Chris’ leadership philosophy is built on the foundation of exceptional hospitality and culinary excellence. He is dedicated to sourcing the finest ingredients, cultivating a team of passionate professionals, and ensuring that every dining experience exceeds expectations. His vision for HHG honors its rich legacy while continually evolving to set new standards in hospitality.
Presidentchris himmel
Robert Sisca is the Chef Partner at Himmel Hospitality Group, where he oversees culinary operations across the group. A New York native and graduate of Johnson & Wales University, he began his career at the three-Michelin-starred Le Bernardin before relocating to New England, where he has opened restaurants across Boston, Nantucket, Martha’s Vineyard, and Providence.
Known for his commitment to thoughtfully sourced ingredients and globally inspired flavors, Robert is also a dedicated mentor, passionate about developing the next generation of chefs and hospitality leaders.
Chef PartnerRobert Sisca
Jaime Campos is the Chief Operating Officer at Himmel Hospitality Group, bringing over 25 years of experience in restaurant and hotel operations. A New York City native and graduate of The Culinary Institute of America, he began his career as a dishwasher before advancing into leadership roles at renowned properties including Four Seasons Hotels and Resorts, Grand Hyatt New York, Boston Harbor Hotel, and most recently Longwood Venues + Destinations.
He leads with a collaborative, hands-on approach, emphasizing consistency, accountability, and team development. In his role, he oversees operations across the group, focused on delivering exceptional guest experiences while fostering a strong, team-driven culture.
Chief Operating OfficerJAIME CAMPOS
Wine Spectator
Grand AWARD
Since 2017, our celebrated wine program has held Wine Spectator’s Grand Award — a coveted honor granted to fewer than 100 restaurants in the world. Explore plenty of rare vintages along with accessible, perennial favorites from winemakers around the globe.
CIGAR SERVICE
L.J. PERETTI CO.
At most steakhouses, a post-meal cigar is a bygone ritual. We’re keeping this exquisitve tradition alive with help from the tobacconists of the legendary L.J. Peretti Company, a Boston family business since 1870. After dinner, we offer a curated collection of fine cigars for our guests with our tableside humidor presentation. Service includes optional cigar preparation for smoking the same evening. Cigars must be enjoyed outside the restaurant.
OUR BEEF
premier cuts
We have always been devoted to quality at Grill 23. When it comes to our steaks, there’s no cutting corners. Among our excellent purveyors is Brandt Beef, a California-based family farm using sustainable farming and humane husbandry practices and boasting the country’s only Master Chef’s Institute Seal of Excellence for a beef producer. From Wagyu to American Kobe, we take great pride in all the cuts we serve.