Chef Bobby Driscoll

I’m a personal chef born and raised in Boston. My first cooking experience was peeling carrots and potatoes in my grandmother's kitchen with my brother for our Sunday dinners. My second cooking experience was my grandfather being upset that I ruined his hashbrowns by putting bacon in them. I was demoted back to peeling vegetables, but luckily my skill set has grown a lot since then. Life comes at you fast. When I moved to New Orleans for college, my good looks weren’t enough to get me by, but I was lucky enough to have a friend who got me my first restaurant job shucking oysters. From there on, I was struck by the job. I’ve worked at various restaurants throughout Boston including Henrietta’s Table, Blackstrap BBQ, and most recently the Smoke Shop BBQ.

In my cooking, I prioritize using locally sourced ingredients, bold flavors, and big fires.

Whether you’re celebrating a special occasion, watching the big game, or getting together for a Sunday dinner, I’m here to take the cooking off your plate and help you spend more time with your guests.