Jay Murray, Executive Chef
jmurray@grill23.com
Jay Murray was destined to become a chef. Exposed to the joys of food at an early age by his parents running a cooking school in Darien, CT, he recalls his early forays in the kitchen. "By fourth grade, cooking had become a bit of an obsession for me," explains Murray. "Friends would spend the night and I'd make them join me in preparing quick breads at all hours. We never used recipes, but they always seemed to turn out. Later, when I was in the sixth grade, French Chef Antoine Bouterin stayed at our house while teaching at my mother’s culinary school.
The chef, who learned his craft through years of interest, exposure, research, and intense practice, attended college to become a writer. Yet he could not resist the call of the kitchen. "My thesis wound up as a scholarly cookbook," he says. "After college I did some food writing and sought career advice from two chefs whom I respected - Rick Bayless and Charlie Trotter. They each made the same suggestion: Be a chef and go as far as you can with it, then decide what you're going to do." They were right.

After honing his skills under Gabino Sotelino at Chicago's Un Grand Café, Murray made his name at New England's top inns, first at the Blantyre and then as Executive Chef of Silks at the acclaimed Stonehedge Inn.

Executive Chef of Grill 23 since 1998, Murray continues to raise the bar on the classic American cuisine for which the restaurant has long been famous. In recent months, Murray updated the entire restaurant concept of the Grill, now featuring even more exciting "A la Carte" choices (including dry-aged, prime beef from corn-fed cattle that have never received growth hormones or antibiotics) and an expanded "Grill 23 Signature Specials" menu showcasing his more innovative and stylized cuisine. Taking full advantage of the wealth of local seafood, produce and prime meats, Murray skillfully balances innovation with tradition. His food has been called "authoritatively flavored", "downright daring", and "simply delicious".

Under Murray's helm, Grill 23 & Bar consistently garners accolades. In 2002, John Mariani for Town & Country Magazine named Grill 23 one of "America's Top Ten Steakhouses", then in the 2005, Allison Arnett of The Boston Globe praised Grill 23 as "King". Grill 23 also earns the highest honors from the Zagat Survey, including Most Popular, Top American, Top Steakhouse, and Top Seafood Restaurant.



Molly Hanson, Pastry Chef
mhanson@grill23.com
Molly Hanson, born in Cambridge and raised in classic New England towns such as Concord and Stow , has come full circle with a return to her roots.

Molly honed her talent first at the New England Culinary Institute and next at The Inn at Shelburne Farms in Vermont. She returned to the city life with a turn under Jim Dodge's direction at Boston's Museum of Fine Arts before heading out west to San Francisco. There, Molly flourished under the tutelage of famed pastry chef Emily Luchetti at Farallon.

"It was time to come home, explains Molly, I missed the seasonality of New England. I love picking apples at the neighborhood farms, and coming home to make fresh applesauce, pies, and crisps.
Anything I can get my hands on that is fresh, in-season – that is what inspires me.” Honey is also a favorite ingredient for Molly, a nod to her days as a child with her bee-keeper father in the back yard. "My dad's hobby was bee-keeping, so the sight and smell of honey brings me a rush of happy feelings and memories. I want to share that with our guests. You will usually find honey in my dessert menu, either as a primary player or as an accompaniment – but it's usually there!" smiles Molly.

In 2001 Molly headed home to New England to Harvest, creating seasonally inspired desserts reflecting the fresh bounty of New England.  Working alongside then Harvest Chef Eric Brennan, the two were a creative force in the kitchen, earning accolades for their new interpretations of New England classics.  Ready for the next challenge, Molly took on the dual roles of Pastry Chef at both Harvest and Grill 23 in Boston.  This was a challenge well-met, with Molly creating distinct menus for each restaurant, never duplicating desserts, and remaining true to the philosophy of each restaurant.  Then, shared time at Excelsior and Grill 23 and now you’ll find Hanson has come full circle, working alongside Eric Brennan in the kitchen again at the new Post 390, while still running the pastry kitchen at Grill 23 & Bar.  “The dessert menus of the two restaurants are quite different – which keeps me challenged and inspired” says Molly.  “At Grill 23 we focus on big flavors and a ‘wow’ appearance, true to the classic steakhouse style.  While Post 390’s urban tavern appeal is simple and straightforward, focusing on pies and cakes.”
Alex DeWinter, Wine Director
adewinter@grill23.com
Originally a film major at the University of Wisconsin, Alex DeWinter worked in restaurants throughout the course of his college career, where he discovered his passion for wine. To better expand his knowledge base, Alex moved to Washington D.C. and immersed himself in the sage and eclectic wine culture of one of the city’s premiere sources of fine wines, Calvert and Woodley.

While Washington D.C. proved an invaluable learning opportunity, Alex sought to expand his wine experience within a restaurant environment,becoming the Wine Steward of Grill 23 & Bar in Boston in 2003.
A quick study with a gift for engaging the Grill’s diverse clientèle, Alex was quickly appointed Wine Director, where he meticulously evolved the restaurant's award-winning 500 bottle wine list into a diverse collection of over 1,800 selections. Alex has often stated he feels more like a curator of fine wines than simply a sommelier, as he presently presides over the restaurant’s acclaimed 17,000 bottle wine cellar.

The collection, honored by The Wine Spectator with a “Best of” award, perfectly complements the cuisine of Executive Chef Jay Murray. Under Alex's guidance, Grill 23’s wine collection has received The Wine Spectator’s “Award of Excellence” and Wine Enthusiast’s “Award of Ultimate Distinction” every year since 2003. In 2004, Star Chef's designated Alex a Rising Star Sommelier of Boston, and he was named Boston Magazine’s Best Sommelier in 2009.

Alongside Executive Chef Murray, Alex regularly hosts producer-sponsored and region-based wine dinners, maintaining Grill 23’s commitment to epicurean excellence, and encouraging the restaurant’s clientèle to broaden their tastes by experiencing new wines. His insatiable curiosity and dedication to his craft imbue the Grill 23 dining experience with a sense of discovery, inclusivity, and joy.

Alex and wife, Christine, have recently become the proud parents of twin boys, Felix and Boone - however, the little ones must share the attention with the DeWinters’ beloved dog, Blue.
Morgan Melkonian, Assistant Wine Director
mmelkonian@grill23.com
Morgan C. Melkonian grew up in Hopkinton, New Hampshire. She received her BS from Boston University, School of Hospitality Administration. While in school, Morgan took several wine courses and was persuaded by her Professor, Dellie Rex, to apply for the Kopf Family Wine Fellowship. The annual selection for this prestigious fellowship is based on University recommendations for culinary and hospitality students with outstanding performance in food and beverage; and limited to six students, nationally. The fellowship includes a three month tour and study in California, Italy and France with some of the most influential wine makers and chefs in the world, including wineries and restaurants such as Sassicaia, Petrus, Chateau Margaux, Louis Jadot, Joseph Phelps, Enoteca Pinciorri, Jardin des Sens, French Laundry, Alaine Ducasse and Taillevent.
Following completion of her fellowship Morgan followed the advice of her wine industry mentors, Eileen Crane of Domaine Carneros and Jim Allen of Sequoia Grove, packed her belongings and moved to Napa Valley, where she was Guest Services Supervisor and Wine Educator at Darioush Winery. She was also very involved in the wine industry as winery representative for the Silverado Trail Winery Association. While living in Napa, Morgan constantly increased her knowledge of wines by not only familiarizing herself with producers and winemakers, but by taking advantage of wine education opportunities in the area; completing courses at UC Davis and passing level one with the Court of Master Sommeliers. While working at Darioush, Morgan became friends with Nathalie Vaché, former Wine Director at Grill 23 & Bar. Looking to move back east, Nathalie suggested Morgan consider the recently available position as Wine Manager at Grill 23. Within a month, Morgan moved back to Boston. Since Morgan’s return she has passed her level two Master Sommelier certification. She has made several trips back to California wine country in addition to visiting Argentina wine country and becoming certified in High Altitude Malbec.
Jason McKinley-Babb, General Manager
jbabb@grill23.com
As General Manager of Grill 23 & Bar for three years, Jason McKinley-Babb has long been considered one of Boston's finest. A veteran of the restaurant business, McKinley-Babb started at Grill 23 as a waiter while working his way through Emerson College.

"Jason has worked in every aspect of our operation, dedicating tireless energy and commitment to the success of Grill 23 & Bar." says Kenneth Himmel, Owner. A native of Boston’s North Shore, and now a resident of Attleboro, Jason McKinley-Babb began his career as very young dishwasher. "At 12 years old it was just exciting to have a job, but it was then that I found my interest in restaurants and I have never looked back," comments Babb.
Working his way through Emerson College, Jason started as a server at Grill 23 & Bar in 1997, then went over to Harvest in Harvard Square as part of the management team, and returned to Grill 23 as Assistant General Manager in 2002. As the Grill has grown, so have I - this company has afforded me incredible opportunities to learn the business. Grill 23 & Bar is committed to giving guests the best experience in Boston; cuisine, service, and décor are all meticulously executed.



Yannick Mahe des Portes, Assistant General Manager
yannick@grill23.com
A native of Ile De Re, a small island off the western coast of France, Yannick enjoyed cooking for his family at a very young age. His mother, José, still jokes about his very early passions for being in the kitchen and preparing extensive meals for his family of seven. It was obvious to the family that Yannick would focus his educational efforts in the hospitality industry.


Upon completion of his degree, Yannick spent some time at the prestigious Four Seasons Hotel in Paris. However, his thirst for knowledge led him to the United States…to learn English and pursue a career in the states. After obtaining a position on the coveted “SS Norway” cruise line as a waiter, he was quickly promoted to maitre d’; a position he held for two years. Seeking a new challenge, Yannick left the high seas for the highly rated White Barn Inn in Kennebunkport, Maine.

In 1993, Grill 23 & Bar welcomed Yannick as a waiter, and quickly moved him into management. Over the next several years, Yannick moved up through the management ranks at both Harvest and Grill 23 & Bar (both owned and operated by American Food Management). In 1999, Yannick became Assistant Restaurant Manager and most recently promoted to Assistant General Manager at Grill 23 & Bar. “Yannick has a unique style and solid background that is difficult to find. I attribute a large portion of our success in achieving high service rankings to Yannick’s due diligence. He is the person I count on and trust to efficiently manage Grill 23 while providing a very personal touch to our service and environment,” comments General Manager Jason Babb.