Absolutely loved it.
Amazing food and charismatic chef.
Emma Brown, NYC
Meet The Chef
Conor grew up in Massachusetts where his love for food was discovered while cooking with his father. Many failed attempts at recreating recipes seen on Great Chefs of the World perpetuated his desire to learn. He then attended 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 he finally 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 finally landed a job as Chef de Cuisine at T.W. Food in Cambridge. It was there where his personal cooking style was realized and his techniques were honed. Currently, Conor is working as a cheesemonger at Formaggio Kitchen in Cambridge while simultaneously developing Belly to Bones. Together, with his wife Danielle and their daughter Talulla, they hope to use their talents to open their own restaurant.
YOU WILL BE HAPPY FROM YOUR BELLY TO YOUR BONES
Meet The Sommelier
Danielle was born and raised in rural Vermont. It was there, in downtown Montpelier, where she got her start in the hospitality industry. By the time she graduated high school, she had big dreams. She moved to Boston where she attended Emerson College and majored in film, all the while working in restaurants which helped her afford city living. In 2008, she landed a job at the Beehive where she developed a coveted relationship with Bertil Jean-Chronberg, and to this day is one of Danielle’s most memorable mentors. He helped develop her passion and understanding of food and wine. After the Beehive, Danielle moved on to become the General Manager and Wine Director of Cambridge and Somerville based restaurants, T.W. Food and Bronwyn. During her tenure there, she was awarded a spot on Zagat’s 30 under 30 list. Currently, Danielle is a captain at Menton, Boston’s only Relais and Châteaux restaurant, owned by James Beard award winning chef, Barbara Lynch. As a captain at Menton, Danielle has had the opportunity to work with world class wines made from some of the most talented winemakers under one of Boston’s most respected Wine Directors, Cat Silirie. During her time at Menton, she has taken on the Court of Master Sommeliers, and has recently become a certified sommelier. On her own time, Danielle’s greatest passion is to travel the world to discover new tastes and learn about different cultures with her husband Conor, and her daughter Talulla.
At Belly to Bones, we strive to create a personal dining experience for your special occasion. As a husband and wife team, we present a genuine and intimate atmosphere. From dinner parties to demonstration classes, we provide quality ingredients, world class wines, and a high level of experience and knowledge that will make your event one to remember.
Tell us a little bit about yourself, and we will work with you to tailor the food, beverage and ambiance to your event. We look forward to helping you!