JOHNNY MULCAHY
Weymouth
Summary
Creative professional with culinary experience in a variety of upscale restaurants. Proven record of success in creating innovative menus, leading staff teams, and managing kitchen operations. Proficient in culinary trends and menu development, as well as in cost analysis, budgeting, and recipe development.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Culinary Director
The Oysterman
Duxbury, MA
11.2024 - 03.2026
- Led the culinary team in the successful opening of Oysterman Scituate in January '25
- Led culinary team to develop innovative seafood dishes, enhancing menu offerings and customer satisfaction.
- Streamlined kitchen operations, improving efficiency through optimized workflow and staff training programs.
- Implemented seasonal menu changes based on local sourcing, driving sustainability and freshness in product offerings.
- Managed food safety compliance and quality control standards, ensuring adherence to health regulations.
- Collaborated with suppliers to negotiate pricing and establish strong relationships for high-quality ingredients procurement.
- Analyzed customer feedback to refine recipes and presentation, increasing positive dining experiences and repeat business.
- Oversaw staff scheduling processes that ensured adequate coverage during peak periods without compromising service standards or employee job satisfaction levels.
- Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
- Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
- Maintained a safe and productive work environment by enforcing proper food handling practices, sanitation guidelines, and workplace safety protocols at all times.
- Expanded catering services portfolio to accommodate changing market demands, including corporate functions, weddings, and special events
Executive Chef
Black Rock Country Club
Hingham, MA
09.2023 - 11.2025
- Cooked or directly supervised cooking of items requiring skillful presentation.
- Maintained high standards for quality control and sanitation practices.
- Create Menus based off seasonality and what local purveyors had available
- Developed seasonal menus aligned with culinary trends and member preferences.
- Directed kitchen operations to ensure high-quality food preparation and presentation.
Executive Sous Chef
Fenway Park
Boston
01.2015 - 09.2023
- Oversee day to day operations of 4 premium restaurants (EMC Club(fine dining), Pavilion Club(action station buffet), Royal Rooters Club(tapas/Shared Plates), Wheels Up Club(sports bar), 60 Luxury Suites, Food for Ownership, Game Day Catering, In Game Catering, Non Game Day Catering, Pastry, Media Dining
- Managed 6 salaried sous chefs whom ran each department/component
- Managed 115-120 hourly employees from different backgrounds/different skill sets
- Responsible for interviewing/hiring of all new hourly employees(supervisors/line cooks/dishwashers/prep cooks/pastry) as well as promotions from within for leadership roles
- Oversee the growth of Fenway Farms, our own rooftop garden that produced organic produce(tell Green City Growers what we wanted planted for Spring/Summer/Fall) for the the premium restaurants/team ownership
- Responsible for any disciplining needed for culinary team
- Help create menus for all restaurants/catering/suites/ownership using seasonal produce as well as local proteins
- Menus would change every home stand
- Managed OT hours as well as C.O.S with the salaried Chefs
- Promoted the use of local purveyors such as Savenors, Captain Mardens, Wards Berry Farm, Yankee Lobster
- Helped Create all PCA's, Recipes, Calorie Counts for all items
- Promoted that majority of food be made from scratch
- Promoted a pipe line for culinary interns to do their internships here at Fenway Park (CIA, NECI, Johnson & Wales, NECAT, Le Cordon Bleu)
- Catered offsite private parties for Red Sox Players & their families, including Jon Lester, David Ortiz, Johnny Gomes, Mitch Moreland
- Promotion of mastering the basics of cooking (seasoning properly/mother sauces/prep cooking/line cooking)
- Have personally Cooked for: Jerod Mayo & Patriots Defense, Fred Lynn, Dwight Evans, Carlton Fisk, Joe Biden, David Spade, Donald Trump, Rico Petrocelli, Kevin Love, Dave Portnoy, Dennis Eckersley, Ben Affleck, Jennifer Lopez, Luis Tiant, Tim Wakefield, Tom Caron, Bobby Orr, Pedro Martinez, Brad Stevens, Marcus Smart, Johnny Manziel, Ma'j Light, Kelly Olynyk, Keith Foulke, Rob Ninkovich, Julian Edelman, Gronk, Al Horford, Evan Turner, Grant Williams, Tacko Fall, Sebastian Vollmer, Mr
- John Henry, Mr Tom Werner, Larry Lucchino, Magic Johnson, Robert Kraft, Wyc Grousbeck, Theo Epstein, Ben Cherrington, Pedro Martinez, Alex Cora, Dave Dombrowski, World Series Winning Teams of 2007, 2013, & 2018
- Co Created The Lounge @ Fenway w Red Sox Collaboration, was an offseason lunch program for the Red Sox Front office
- Was able to help create more jobs for hourly employees during slow season
Cef de Cuisine EMC Club
Fenway Park
Boston
03.2011 - 12.2014
- Oversaw Day to Day operations of the EMC Club @ Fenway Park
- Oversaw a team of 6 line cooks and 1 prep cook of differing skill sets
- Handled the scheduling and placement of employees
- Created a seasonal and sustainable menu for restaurant guests that changed every homestand, all ala carte including 9 apps & 10 Entree choices
- Would do a brunch buffet on Sunday Day games
- Considered the flagship restaurant of Fenway Park
- Expo'd on every game day
- Fed the owner of the team
- Did PCA's for all menu items and adjust price appropriately
- Worked with front of house manager to improve service
- Create Recipe book for all in house food
- Was at the helm on game 6 of the 2013 World Series where we had to open an hour earlier than usual to handle overwhelming reservation list, went off without a hitch
- On non game days would assist catering chef in execution of catered events
- Catered events included everything from a chicken tender and pizza party for a child's birthday to 4 course plated dinners for weddings/bah mijfahs/charities/corporate Holiday Parties.
Personal Chef
The Mayos (Chani & Jerod)
North Aĵleboro
11.2013 - 03.2014
- Would make composed 'Heat and Eat' Meals for Jerod Mayo & his family
- Would created weekly menu of entrees for them based of what they liked to eat/what they were looking for
- Would make drop offs 3 days a week which included healthy snacks
- Catered Parties at his house for his fellow teammates and his family
- Had to stop because baseball season started back up
- Still to this day will do a party/event with them once or twice a year.
Line Cook/Supervisor Team Lead EMC Club
Fenway Park
Boston
02.2007 - 12.2010
- Responsible for being able to work all stations on the line (Grill/Sautee/Flat top/Fry/Garmo/Expo) on game days
- Assisted Chef De Cuisine on all day to day tasks
- Responsible for portioning meats/fish/chickens, making sauces, making pastas from scratch
- Counting Inventory
- Helped Create Menus that would change each homestand and based on seasonality and what was available locally
- Clean & Organize walk-ins, dry storages
- On non game days would do catering that would range from kids birthday parties to passed app parties to plated dinners for weddings and big events
- Was one of the team leaders for Mr
- Henry's wedding in 2009 that included 425 people, plated, and being served in right field of Fenway Park.
Line Cook (Fill In)
Beacon Hill Bistro
Boston
11.2009 - 01.2010
- Worked on the line for 2 months helping out a friend while a line cook was out with a broken bone
- Worked the roast station that included chickens, ducks, vegetarian option
- Prepped station
- Broke down and cleaned station
Dishwasher/Prep Cook/Line Cook/Roundsman
Doyles Cafe
Jamaica Plain
07.2001 - 12.2008
- Started as dishwasher, responsible for washing all restaurants plates/coffe mugs/glasses, potwares & utensils, sweeping and mopping, retrieving ice for bar and servers stations, washing and sorting silverware, taking out garbage, bussing tables
- Moved to pizza cook, make large & small pizzas using fresh dough to order for restaurant and To-go orders, build pizza boxes, Prep whole station (including grating cheese, making pizza sauce, toasting garlic, cooking sausage, slicing mushrooms, slice peppers & Onions, etc), as well as assist dishwashers (pizza and dish were in the same area)
- Moved to prep cook on Sundays, made salads, slice and portion deli meats, peel potatoes, cook turkeys & prime ribs
- Moved to line cook, worked griddle/ovens/fry station and broiler for pub food, worked Saturday and Sunday brunches (pancakes/omelettes/eggs any style/french toast), prepped and cooked for catered events(usually just finger foods/sandwiches/buffets)
- Would expo on busy nights/brunch shifts
- Finished full time in 2005, but would work part time until 2008
- Helped clean and cook thousands of pounds of corn beef for St Patricks Day
- Worked annual Road Race cooking and wrapping hot dogs.
Line Cook
Ashmont Grill
Dorchester
07.2005 - 01.2007
- Line Cook for the reopening/rebranding of the Ashmont Grill(reopened in September 2005)
- Started on Pizza & Hot Apps station, Prepared whole station
- Worked Sunday Brunches
- After a few months, trained and moved to wood burning grill (Busiest station on the line)
- Became roundsman (Saute/hot apps/pizza/garmo/grill) and would work all different stations on any day of the week, wherever I was needed
- Would expo and work grill on busy nights
- Prepped all stations, cooked meats to proper temps
- Clean up stations
- Mop & sweep & Organize walk ins, dry storages.
Education
Pro Chef Certification 1 - Culinary Arts
Culinary Institute of America
NY01-2011
High School Diploma - undefined
Boston College High School
MASkills
- Recipe creation
- Equipment cleaning and maintenance
- Food presentation
- Equipment maintenance
- Active listener
- Food preparation
- Dish preparation
- Team-oriented
- Multitasking
- Menu Creation
- Line Cooking
- Cleaning and organization
- Culinary and slicing techniques
- Sauce preparation
- Recipe preparation
- Foodservice sanitation
- Results-oriented
- Punctual and honest
- Effective prioritization
- Highly motivated
- Ingredient inspection
- Hiring
- Soups & Stocks
- Managing Multiple Components
Certification
- SafeServ Certified: Food Handler
- CPR Certified
- Pro Chef 1 (CIA - Hyde Park NY) - finished #1 in the class
- OSHA certification: Food Handling
- Allergen Awareness Certified
website, portfolio and profiles
- Facebook: Johnny Mulcahy
- Instagram: JohnnyMulcahy
- LinkedIn: Johnny Mulcahy
charities
- Pie in the Sky(yearly in November) 50+ home made pies
- Rodman Ride for Kids (yearly in December) Lobster Roll action station
- Red Sox Foundation
- Pedro Martinez Fund
Timeline
Culinary Director
The Oysterman
11.2024 - 03.2026
Executive Chef
Black Rock Country Club
09.2023 - 11.2025
Executive Sous Chef
Fenway Park
01.2015 - 09.2023
Personal Chef
The Mayos (Chani & Jerod)
11.2013 - 03.2014
Cef de Cuisine EMC Club
Fenway Park
03.2011 - 12.2014
Line Cook (Fill In)
Beacon Hill Bistro
11.2009 - 01.2010
Line Cook/Supervisor Team Lead EMC Club
Fenway Park
02.2007 - 12.2010
Line Cook
Ashmont Grill
07.2005 - 01.2007
Dishwasher/Prep Cook/Line Cook/Roundsman
Doyles Cafe
07.2001 - 12.2008
High School Diploma - undefined
Boston College High School
Pro Chef Certification 1 - Culinary Arts
Culinary Institute of America