EXCITING NEWS FROM THE TRAIL’S END/LINCOLN KITCHEN FAMILY!
We are excited to announce that Chef Matt Molloy is joining our team as our Culinary Director.
Matt is originally from St. Louis, Missouri. He has degrees in Hotel and Restaurant Management, and Culinary Arts. His 20 years of foodservice experience include work in restaurants, hotels, gourmet grocery, country club, corporate foodservice, and culinary instruction. During his 15+ year career in Boston, he worked at Olives, was the long time Chef de Cuisine at Lumiere, in Newton, and served as the Executive Chef at Beacon Hill Bistro and The Inn at Hastings Park in Lexington (a Relais & Chateaux property). In addition, he was a chef instructor at Le Cordon Bleu Boston. He is leaving his current position as a chef at a privately held software company in Lexington, MA to join us running the culinary program at Lincoln Kitchen, Trail’s End Café, Concord, and Concord Market. He has 3 children and lives in Concord, MA.
With Matt’s arrival, there will be some exciting changes at Lincoln Kitchen. Matt shares our commitment to locally and ethically sourced ingredients, as well as carefully crafted comfort food. His menus will reflect those values. We will close Trail’s End Café, Lincoln Station on March 2nd, and will concentrate our operation at Lincoln Kitchen. We have had fun working at Trail’s End Lincoln Station for the past year and a half and look forward to continuing our growth across the street!