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!

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MATTHEW SCHRAGE
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.

JAIMIE PUCKETT
Head Sommelier

COMING SOON

RYAN PIKE
Pastry Chef

A Massachusetts native, Ryan Pike developed a passion for the culinary arts at a very young age. Many memories from his childhood involve baking cakes, cookies and confections with his family and watching influential chefs on television, including the renowned Julia Child and legendary Jacques Pepin. By the time he was 14, Ryan took his culinary skills to a professional kitchen, working as a line cook at a local restaurant. His high school offered a culinary arts program, ultimately convincing him to pursue pastry as a career.

Ryan attended culinary school at Newbury College and worked part-time at White’s Bakery in Brockton, Massachusetts. After graduating with a Culinary Management degree in 2003, he earned himself a full-time position at the bakery, where he honed his pastry skills for another two years. In 2005, Ryan was hired as Assistant Pastry Chef at Boston’s acclaimed restaurant, Top of the Hub. Working directly under Pastry Chef Tommy Choi, he gained an understanding of fine dining, pastry production and service. He trained and supervised the culinary team and baked VIP cakes and created showpieces for private events.

Ryan was eager to take the next step in his career and took interest in the hotel industry, joining the Langham Hotel’s pastry team in 2008 as an assistant pastry cook. He contributed his creativity and innovative ideas to the sophisticated dessert menus while learning the intricacies of refined pastry, leading him to Assistant Pastry Chef and eventually Executive Pastry Chef of the luxury hotel in 2013. Ryan oversaw the entire program orchestrating all banquet, à la carte and in-room dining pastry needs, contributed to the hotel’s award-winning brunch and Chocolate Bar and learned how to successfully run his own pastry team.

A long-time admirer of Chef Daniel Boulud, Ryan joined Bar Boulud Boston and Mandarin Oriental, Boston, as Executive Pastry Chef in July 2019. He looks forward to growing with his pastry team and creating seasonal desserts for both the restaurant and hotel events using local ingredients while keeping emphasis on the French-bistro theme of Bar Boulud. Every day, Ryan reminds himself and his team of his approach to success – “to make everything to the best of your ability at the highest level of professionalism.”

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Daniel
Boulud

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.

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