For Milton native Marc Sheehan, food was always a central part of creating a festive atmosphere during his childhood. You could even say it was in his blood. Going back as far as his great grandfather, who owned multiple bakeries in the Boston area, the men on his father’s side always cooked. Weekends became big events, baking cakes, pies, and pastries. Even when the family ventured out for a special occasion, Sheehan would research the menu days in advance, building up excitement for the entire experience.
It was this upbringing that led him to teach himself how to cook, and despite majoring in history at Holy Cross – a true passion of his – it was clear that he would end up with a career in the kitchen. In fact, while still in college, Sheehan got his first taste of fine dining as a Pastry Plater at No. 9 Park where he learned what it meant to hold oneself to a high standard.
In 2008, Sheehan began working for the critically-acclaimed chef Dan Barber at Blue Hill at Stone Barns. Starting as an intern on amuse, he gained experience on every station in the restaurant, including the meat station where he had the opportunity to work with whole animals each day. Arguably the biggest influence on and foundation of his career, it was during these two and a half years with Barber that he honed the discipline and high standards he currently holds himself to. During this time, Sheehan also graduated from the Culinary Institute of America.
A return to Boston gave Sheehan the chance to work at Menton as Chef de Partie for two years. It was this experience that inspired him to create Brasstacks in 2011, a somewhat-secretive supper club that allowed him the opportunity to cook food he had been working on since college. Diners and media alike caught on quickly, and dinners sold out in minutes. Sheehan was now in the spotlight for the first time, and his talent spoke for itself.
Then, in fall of 2013, a rare opportunity presented itself. Bondir was in need of a chef de cuisine, the first in the restaurant’s history. Sheehan stepped in at the flagship Cambridge location while Chef/Owner Jason Bond opened an outpost in Concord. Priming him for the opening of his own restaurant, it was here that Sheehan gained experience running a kitchen with an ever-changing menu himself.
In spring of 2015, Sheehan opened Loyal Nine as Executive Chef and Co-Owner, followed by Northern Spy in Canton in 2020.