Our team is dedicated to making sure your experience with us is delicious and welcoming. Get to know us below, we look forward to meeting you soon!

General Manager

Matthew Schrage brings extensive hospitality and bartending experience to his role as General Manager of Bar Boulud Boston. Responsible for the day to day operations of the French-inspired bistro and oyster bar, Schrage maintains the highest quality in customer service standards.

A native of Mystic, Connecticut, Schrage began his career at New York’s WD~50 working with Michelin-Starred Chef Wylie Dufresne. Making the move to Boston in 2006, Schrage has since worked at some of the city’s most acclaimed bars and restaurants. Schrage joined No. 9 Park as Bar Director, managing the bar and front-of-house teams and the restaurant’s cocktail program, before stints at Menton, The Hawthorne, Brick & Mortar and Kimpton Hotel’s Highball Lounge. Responsible for maintaining the financial health of the businesses, Schrage also developed and managed service teams and handled all aspects of private event sales and execution. In 2011, Schrage and fellow Menton alum Chef Marc Sheehan founded Brasstacks Supper Club, the catalyst for the New England revival restaurant Loyal Nine. Schrage also spent time as a Hospitality Management and Beverage Program Consultant assisting clients including Ribelle, Talulla, La Brasa, and Area Four.

Head Sommelier


Executive Chef

Continuing his career with the Boulud family, Chef Brian Arruda has been named Executive Chef of Boston’s Bar Boulud, a French-inspired bistro and oyster bar from internationally acclaimed chef Daniel Boulud.

Chef Arruda arrives from Palm Beach, Florida, where he served as Executive Sous Chef at Daniel Boulud’s Café Boulud. Responsible for creating locally-inspired seasonal dishes and French bistro fare, Chef Arruda will manage all aspects of the Bar Boulud kitchen, ensuring quality standards are not only met but surpassed.

Chef Arruda’s vast knowledge and passion for cuisine developed in his hometown of Stonington, Connecticut where he was instrumental in the opening and operation of his family-owned restaurant, the Dog Watch Café in 2008, which specializes in seafood in a casual seaside atmosphere. Inspired to make the culinary arts his career, Chef Arruda continued his journey graduating from the New York Culinary Institute of America. His career has since brought him to Bermuda, Las Vegas, Colorado, Florida, and Boston and he has had the opportunity to work under the tutelage of some of the world’s most accomplished chefs including: Thomas Keller, Charlie Palmer, and José Andrés.

Chef Arruda is excited to be back in New England and is eager to bring his French technique, charcuterie knowledge and seafood influence to Bar Boulud.

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Chef / Owner

Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of db Bistro Moderne, DBGB Kitchen and Bar, Bar Boulud, Café Boulud, Boulud Sud and Épicerie Boulud. In all his restaurants you’ll find the warm welcome the chef is renowned for, combined with traces of the soulfully satisfying traditional cooking he grew up with on his family’s Rhône Valley farm. Yet Daniel Boulud is best known for New York’s exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. You’ll also discover the chef’s ingredient driven seasonal French-American cooking in Miami and Palm Beach, FL and internationally in London, Singapore, Beijing, Montréal and Toronto. Boulud is the author of seven cookbooks, the recipient of three James Beard Foundation awards, includingOutstanding Chef and Outstanding Restaurateur and was named a Chevalier de la Légion d’Honneur by the French government, as well as Chef of the Year 2011 by The Culinary Institute of America. He is a generous and energetic supporter of Citymeals-on-Wheels, serving on their board of directors since 2000 and is also co-founder and Chairman of the Bocuse d’Or USA Foundation.