Chef Conor Dennehy grew up in Massachusetts. He discovered his love for food while cooking with his father. Many failed attempts at recreating recipes seen on Great Chefs of the World only enhanced his desire to learn and as soon as he was able, he headed off to the Culinary Institute of America in Hyde Park, NY, where his love for food continued to flourish.
His formative years were spent traveling and cooking. After stints in North Carolina, Boston and Las Vegas, he landed in San Francisco where he worked for multi Michelin star recipient, Hiro Sone, who helped him to learn the importance of simplicity and refinement.
When Dennehy decided to leave San Francisco, he ended up back in his hometown of Boston, where he continued to learn and grow under James Beard Award winning chefs: Jamie Bissonnette, Ken Oringer and Jody Adams. He landed a job as Chef de Cuisine at T.W. Food in Cambridge, where he fine tuned his personal cooking style and sharpened his techniques.
In 2018 when the opportunity presented itself, he and his wife Danielle opened Talulla, named for their infant daughter, in the T.W. space. With only twelve tables, Talulla focuses on warm hospitality, delicious food and amazing wine. It’s a reflection of their passion for travel and a result of the fruitful relationships they’ve cultivated with dedicated farmers and winemakers.