Ryan Marcoux

Chef Ryan Marcoux first got into food and cooking at home watching his mother and grandmother cook family dinners while he was growing up. He has been pursuing his passion since he was 8 years old, when he started reading cookbooks, cooking the recipes, and even starting to write his own.

Marcoux’s love of food and culture was further fueled through travel. He spent time exploring the British Virgin Islands and a year living on St. Thomas with his family. At 16 years old, he traveled to Italy for several weeks, which became a pivotal moment for him as he began to think about his career in food. Marcoux felt the deeply rooted importance of food and culture in the Italian lifestyle and realized how important those elements were in his own life.

He took his first restaurant job at The Castle in Leicester, Mass. and soon signed on as a chef apprentice, and subsequently decided to go enroll at Johnson & Wales to study culinary arts. After completing both the apprenticeship and his culinary degree, Marcoux was still hungry to learn more. Inspired by Marco Pierre White, Marcoux went to the UK to work under Michel Roux at The Waterside Inn in Bray, a 3 star Michelin, Relais & Chateaux property. The experience was challenging and exciting and helped him get prepared for his career back in the States.

Upon his return to Boston, Marcoux worked with Chef Louis DiBiccari at Sel de la Terre on Boylston Street as one of the team’s opening sous chefs. He took his first Chef de Cuisine position at the Union Bar & Grille, and was there for over two years before being approached by Chris Coombs for an opportunity at his new restaurant. Marcoux was excited to lead a kitchen through an opening and launched Boston Chops, one of the city’s best steakhouses. A couple years later, he was approached with another opening opportunity, this time in Harvard Square. A new neighborhood, cuisine style and chef to collaborate with, led him to accept the Chef de Cuisine position at Parsnip, where he works alongside chef Peter Quinion.

In 2020, Marcoux joined the Himmel Hospitality team as the Executive Chef of Grill 23 & Bar where his many years of experience will  allow him to honor the traditions that have made Grill 23 Boston’s premiere steakhouse and bring new elements to take the beloved Back bay estaurant to an even greater level of hospitality.

Marcoux lives in Worcester with his wife and two children.

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