With a natural talent and passion in the culinary arts, chef Ethan Koelbel has evolved from the young boy helping his parents in the kitchen of their New Mexico home to the experienced Executive Chef he is today.
Born and raised in New Mexico, Koelbel spent his summers in Cape Cod, Massachusetts visiting family. A at age 15, he relocated to the area permanently, joining the Upper Cape Cod Regional Technical School in Bourne, Massachusetts and majoring in Culinary Arts. During that time, he also got one of his first jobs in the industry, working at the Hyannisport Club, where he was responsible for the garde manger and desserts.
Koelbel continued his studies at the Culinary Institute of America, graduating with a degree in Culinary Arts Management in 2011. He then became Sous Chef at the upscale Victorian hotel The Atlantic Inn in Block Island, Rhode Island and was quickly promoted to Executive Chef.
In 2012, he moved to New York and worked alongside some of his greatest mentors at several of the city’s most acclaimed restaurants, including Oceana Restaurant, the two-star Michelin restaurant Daniel and Stella 34 Trattoria. In each position, he developed new and creative ways to improve organization, quality and ultimately guest satisfaction.
Koelbel returned to Chef Daniel Boulud and his restaurant group as Executive Chef of Bar Boulud Boston in October 2019. He is responsible for managing all aspects of the kitchen and works to ensure all quality standards are not only met but surpassed.