Chef Bobby Marcotte
Head Chef
restaurant business
Restaurant Lussier
United States of America
Biography
Chef Bobby Marcotte got his start in the restaurant business at age 14 creating salads and desserts. By age 17 he was a Sous Chef, and by age 21, a Head Chef. Chef Marcott’s philosophy is straight forward: utilize fresh ingredients and put a creative spin on them. With the Butchery right next door – literally in the same building – the Tuckaway is an ideal environment for him to explore all types of food without bounds. He is always looking for ways to separate and distinguish his food, and the customers at the Tavern are the beneficiaries of his vision. He is currently practicing charcuterie – the art of turning preserved food into items of beauty and taste. Be sure to check out the Tuckaway’s dry-aged beef and pastrami – the best in New England.
Research Interest
Chef Bobby Marcotte got his start in the restaurant business at age 14 creating salads and desserts. By age 17 he was a Sous Chef, and by age 21, a Head Chef. Chef Marcott’s philosophy is straight forward: utilize fresh ingredients and put a creative spin on them. With the Butchery right next door – literally in the same building – the Tuckaway is an ideal environment for him to explore all types of food without bounds. He is always looking for ways to separate and distinguish his food, and the customers at the Tavern are the beneficiaries of his vision. He is currently practicing charcuterie – the art of turning preserved food into items of beauty and taste. Be sure to check out the Tuckaway’s dry-aged beef and pastrami – the best in New England.
