You are looking for a medium-size magnetic container close to where Carl Dooley prepares amazing four-course seasonal tasting menus. Beware that this is a highly trafficked area so please be aware of muggles. There is a large amount of signal bounce here. Satellite maps will put you correctly on the south side of Stuart Street. BYOP
Carl Dooley
Boston native Carl Dooley began cooking in high school and landed his first job at a lobster shack. He then began his training at the culinary program at Cambridge Rindge and Latin while working an after-school job at Formaggio Kitchen. Following high school, he studied at the New England Culinary Institute in Montpelier, Vermont.
He spent six months at Fat Duck in England and returned to work at Craigie on Main. From there, his resume includes Palena, Westend Bistro, Battersby and then chef de cuisine back at Craigie on Main. From there, Dooley became executive chef at The Table at Season to Taste and then at Ceia. In the spring of 2021, Dooley reopened Mooncusser Fish House, the elegant third-floor fine dining restaurant inside a historic flatiron building at ground zero.
Dooley finished fifth in the 13th season of Bravo’s long-running cooking show “Top Chef” and was a James Beard Award nominee.
This cache is part of RetiredGuy's Great Chefs of Boston Series of caches:
