Meredith GallagherGeneral Manager
Meredith Gallagher serves as the General Manager of Grill 23 & Bar, Boston’s premier steakhouse and seafood grill. Meredith oversees the restaurant’s daily front of house operations, and works to ensure a memorable dining experience every step of the way from the door to the kitchen.
A native of Raleigh, North Carolina, Meredith has built her career in Boston, where she has made her mark leading some of the city’s most successful restaurants. She began as a Food Runner and Hostess at Radius. Studying under luminaries such as Esti Parsons, Christopher Myers and Michael Schlow, she grew within the restaurant until reaching her goal of becoming a manager, a position she then occupied for two years. Following that, Meredith became the General Manager of the critically-acclaimed Craigie on Main. There, Meredith was able to fully immerse herself in every aspect of the business under Chef-Owner Tony Maws. She oversaw the front of house team, ran the wine program, booked private events and oversaw the financials.
Meredith went on to become General Manager for Barbara Lynch’s flagship, Menton. During her three-year tenure, Meredith led her team through an extensive review process, earning Menton the recognition of Boston’s only Relaix & Chateau Grand Chef restaurant.
Meredith was awarded Zagat Boston’s “30 Under 30” recognition, and at just 28 years old, she also received national recognition as one of Eater National’s annual ‘Young Guns,’ for her exceptional sense of hospitality and leadership. She joined a group of 16 of the most distinguished young chefs, restaurateurs, sommeliers, and hospitality industry professionals across North America.
Meredith’s next assignment was the General Manager and Wine Director for Chef Matthew Jennings’ much anticipated restaurant, Townsman. She oversaw all aspects of the pre-opening and very successful opening of this hit restaurant. Most recently, before joining Grill 23 & Bar, Meredith was the Director of Operations for Steel & Rye located in Milton, MA, where she helped develop a private-dining program.