Ryan Marcoux
Executive Chef
Ryan Marcoux is the Executive Chef of Grill 23 & Bar, Boston’s premier steakhouse and seafood grill. Chef Ryan Marcoux has more than a decade of culinary experience working in some of the most notable kitchens in the area. Most recently, Marcoux was the Executive Chef at Boston Chops under noted chef Chris Coombs. Marcoux also spent time working as the Chef de Cuisine at Parsnip in Harvard Square which was known for their refined and elegant dishes and he was one of the opening chefs at Sel de la Terre under James Beard Award-winning chef Frank McClelland. He still considers McClelland to be one of his mentors.
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Marcoux spent much of his life traveling and living in different countries which helped fuel his interest in cooking. As a child, he spent time in the British Virgin Islands and lived on St. Thomas.
It was when he went to Italy as a teenager that he began to think seriously about becoming a chef. He later traveled to Australia where he visited vineyards and farms which gave him a deeper understanding about the correlation between food and wine. He is a graduate of Johnson & Wales and lives in Worcester with his wife and children.