Boston Chops opening chef de cuisine Ryan Marcoux has moved on to a new role as chef de cuisine at Parsnip Restaurant and Lounge, opening this fall in the former UpStairs on the Square space in Harvard Square. "Having been an integral part of Boston Chops was a fantastic experience, which I loved being a part of," said Marcoux. "The proposal to join the team at Parsnip was an opportunity that I felt compelled to take on. I love new challenges and the community of hospitality professionals that I have been a part of along the way."
Locally, Marcoux's pre-Boston Chops resume includes stints as an opening sous chef at Sel de la Terre in Back Bay (now shuttered) and chef de cuisine at Union Bar & Grille (now shuttered and transforming into La Motta's Italian Specialties under the same ownership, the Aquitaine Group). Marcoux is a Johnson & Wales alum.
He also draws upon international experience: Marcoux has worked in the UK under Michel Roux at The Waterside Inn in Bray, a Relais & Chateaux property with three Michelin stars. Going back further into his history, Marcoux was inspired by a trip to Italy when he was 16, an experience he considers to be a pivotal point in his decision to pursue a career in food. His first restaurant job, at 16, was at The Castle in Leicester, MA; after a year, he became a chef apprentice there.
But before that, as early as eight years old, Marcoux was watching his mother and grandmother cook for the family, reading cookbooks on his own, and beginning to write his own recipes.
When Parsnip opens this fall, it will serve dishes made from "locally-sourced ingredients with classic technique." Executive chef Peter Quinion hails from the UK. Keep an eye on the restaurant's Facebook page for sneak peeks of dishes like lardo and pork crackling with passion fruit; whole-roasted veal tenderloin; and a "sandwich" of braised rabbit, mustard, brioche, and pickles.