Chef Bios

Mark Gaier, Chef & Co-Owner

An Ohio native, Mark began his culinary career in Boston to study under the tutelage of Jean Wallach followed by a stint at the Whistling Oyster in Ogunquit, Maine. It was during this period that he began to hone his basic skills as a chef.  After Maine, Mark moved to California where he met Clark while working with acclaimed Chef Jeremiah Tower at Stars Restaurant in San Francisco.

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Clark Frasier, Chef & Co-Owner

Clark’s passion for fresh, seasonal food began as a child in Carmel, California, where local fruits and vegetables were abundant year-round.  After studying Chinese language in Taiwan and Beijing, Clark joined Stars Restaurant as chef tournant.  It was here that Clark met Mark and developed his acumen with Asian ingredients and flavor combinations, a sensibility that he continues to incorporate into their restaurants’ menus.

http://mcspiedoboston.com/

Chef Michael Sutton, Chef de Cuisine

Michael started working as a chef at the early age of 14 and fell in love with everything about the restaurant industry.  He started his professional career working in hotels, his first hotel job was at the Seaport Hotel and World Trade Center Boston, followed by the Burlington Marriott. Michael attended Johnson and Wales University in Providence and majored in Culinary Arts and Hotel and Restaurant Management.  While at school, he worked at several notable Providence restaurants including Gracie’s and Red Stripe.  Upon graduation, Michael went back to the Burlington Marriott and opened the new restaurant Summer Winter as a lead line cook. After a short stint as the chef of the Franklin Café in the South End he fought his way into O Ya in Boston which had been just named the best new restaurant in the country by Frank Bruni of the New York Times.  After O Ya, Michael worked as a corporate development chef and General Manager for Clover Food Lab.  Michael is excited for the opportunity to work with Chef’s Mark and Clark again as the Chef de Cuisine here at M.C. Spiedo.

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Chefs and Co-Owners

MARK GAIER AND CLARK FRASIER

Chefs and Co-Owners
Arrows, MC Perkins Cove & M.C. Spiedo

Twenty-five years ago, chefs Mark Gaier and Clark Frasier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, with their farm-to-table philosophy.  The chefs champion old world practices that include growing and foraging their own crops, curing their own meats, and making their own cheese.  In 2010, the prestigious James Beard Foundation named the duo as “Best Chefs in the Northeast.”  Their inimitable style of seasonal cooking and farm fresh recipes have been featured in the nation’s leading magazines including Bon Appétit, Food & Wine, Time, Travel + Leisure and Vanity Fair and they have made frequent appearances on local and national television programs including the CBS Early Show and NBC’s TODAY show.

Chefs and Co-Owners

Together, the culinary team penned “The Arrows Cookbook: Cooking and Gardening from Maine’s Most Beautiful Farmhouse Restaurant,” (2003) a collection of the restaurant’s most celebrated and accessible recipes with useful cooking and gardening tips.  In spring 2011, the Maine-based duo released their second cookbook, “Maine Classics,” 150 delicious recipes from Down East. In 2012, the chefs competed on Bravo’s Top Chef Masters Season 4.

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The Concept

In the mid 1400’s a group of young gentlemen of Florence got together to start a supper club.  Their idea was that each member would throw a crazy and fun themed dinner from time to time.  It was the first supper club formed in 1,000 years!

The Concept

The Renaissance was not just the rebirth of art, painting and architecture, it was the rebirth of enjoying the good life, including good food.  Before the Renaissance it simply wasn’t “cool” to enjoy food, it was just for nourishment.  Suddenly Chefs were in demand and celebrated, food was elevated to an art, cookbooks were published, and new and exciting ingredients were found.

M.C. Spiedo is all about this rebirth or should we say revolution.  It is a celebration of this exciting time when the world of food changed and what we think of as “modern” food began.  We think you’ll discover how contemporary and delicious a world it was, as you go back to the future of food.

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Events

Join us for one of our upcoming events.  To make a reservation please visit us on OpenTable or call 617-476-5606.

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Market Cart Lunch (Monday-Friday)

A tasty lunch made easy and fresh daily.  Enjoy Chef crafted , daily market cart sandwiches with a selection of one market cart side and your choice of a beverage.

Restaurant Week Boston

Discover M.C. Spiedo at restaurant week March 1-6 & 8-13.
2-course lunch menu $20
3-course dinner menu $33

Restaurant Week Boston

 

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Private Parties

At M.C. Spiedo we have three different rooms for entertaining your clients, celebrating birthdays, toasting to a new marriage, or gathering of friends and family for the evening.

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Lorenzo 

Lorenzo “the Magnificent” as a ruler of Florence helped with recognizing Michelangelo and Leonardo for their Art during the Renaissance.  Lorenzo is a combination of the Michelangelo and Leonardo rooms and is the largest dining space accommodating up to 20 guests.

Michelangelo

Michelangelo is our smaller dining room for more intimate groups of up to eight guests.

Leonardo

Leonardo is a bit grander than Michelangelo and holds parties up to 12 guests.

We allow you to choose from a variety of menus and settings each tailored individually to meet your needs.  Private events may be hosted during breakfast, lunch, or dinner. To book one of our private dining rooms or for more information, call 617-476-5606.

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