After spending my early adulthood in a rock ’n’ roll band, I eventually realized it wasn’t going to pay the bills and that it was time to get serious about a career. The natural next step turned out to be the kitchens I’d been hanging around in between sets. The chaos, creativity, and camaraderie felt familiar, and made the transition a bit easier to stomach. It also didn’t hurt that I was often the one in the kitchen making sure my bandmates were fed.

Since then, I’ve worked in a variety of kitchens in and around Boston, learning as many different approaches to cooking as I could. Along the way, I developed a deep love for “Americana” cuisine, and melding my varied professional experiences onto a plate just made sense. After all, rock ’n’ roll pulls inspiration from any and everything. From homespun comfort food to formal dinners, I like to do it all with a wink and a smile.

For me, cooking is...

The main thing that I took away with me from that kitchen was a love for entertaining and feeding people.

I learned to cook at...

Mostly farm to table restaurants. Quality product is quality food.

A cooking secret...

Having a ton of fun while teaching and learning along the way

My menus

Restaurant in your home

STARTER

All inclusive

Roasted squash bisque creme fraiche, sage oil

FIRST COURSE

All inclusive

Octopus with Romesco and Spanish Paprika

MAIN COURSE

All inclusive

Bistec al aceitunas y rioja Dry aged ribeye, with manzanilla olives, fondant shallots, rioja pan sauce

DESSERT

All inclusive

Peanut butter mousse dark chocolate ganache, toasted marshmallow ice cream, cashew praline

Seafood forward

STARTER

All inclusive

Tuna crudo Pistachio, lemon, olive oil, caper

FIRST COURSE

All inclusive

Baked stuff crab Brown and Jonah crab, linguica, ritz cracker

MAIN COURSE

All inclusive

Linguine col frutti di mare Shrimp stock, northeastern shellfish, prawn, tomato passata

Ora king salmon Crispy skinned salmon, savoy cabbage, caramelized fennel, sauce maltaise, espellette

DESSERT

All inclusive

Olive oil and almond cake Winter citrus, orange curd, earl grey ice cream

Not your Average BBQ

STARTER

All inclusive

Stuffed buffalo wings, buttermilk blue cheese dressing, celery gremolata

FIRST COURSE

All inclusive

Melon Gazpacho crispy prosciutto, serrano peppers

MAIN COURSE

All inclusive

Pork chargrilled porkloin, confit tomatoes, curtido

DESSERT

All inclusive

Peach Cobbler mezcal-coconut ice cream, basil

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Chef Bobby's reviews

4.5

•

10 services

Chef Bobby was truly amazing. The food was out of this world and it felt so comfortable having this experience in my home. I will absolutely be using him again!

Bobby really made our night happen! He was friendly, organized, professional and made us feel great. It was clear he also enjoyed making food that we appreciated and truly it was delicious. I'd strongly recommend him