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The Basics: Market by Jean-Georges restaurant information

Market by Jean-Georges

100 Stuart Street
Boston, MA 02116
617-310-6790

Market by Jean-Georges restaurant information
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Located at the W Boston in the heart of the Theatre District, Market by Jean-Georges is in keeping with chef-owner's Jean Georges Vongerichten's concept of the hotel as a home. The dining room features simple contours in hues and texture reminiscent of the beach. Against the backdrop of sand grey floors are contrasts of silver of driftwood with the tones of its woody core in a palette of bleached white oak and walnut veneer.

Inspired by the casual, simple elegance of the setting, Vongerichten has created a relaxed menu that emphasizes fresh, locally produced ingredients. Combining comfort and creativity, the multicultural menu (with French, Asian and Italian elements) reinvents classic dishes with eclectic flair, while allowing guests to try new flavor combinations and explore spices from other regions, all while remaining close to home.

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Matthew Barros

Chef at Market by Jean-Georges

Chef Matthew Barros at Market by Jean-Georges

A talented executive chef with a wealth of experience from hotels and resorts to James Beard-recognized restaurants, Matthew Barros' diverse background in the hospitality industry and roots in Boston made him the ideal choice to join The Culinary Concepts team at Market by Jean-Georges as Chef de Cuisine.

Barros began his career at Norman's in Coral Gables, Florida where started as a line cook. During his tenure, the restaurant was nominated by the James Beard Foundation for "Best Restaurant in America" in 2005. A year later, Barros moved on and moved up to Miami Beach where he was named Lead Line Cook for Talula Restaurant.

Staying in Miami, Barros took on the role as Kitchen Supervisor at Eden Roc Hotel & Spa where he managed and trained a staff of 26 employees while executing the banquets and culinary events at the hotel. At Doral Golf Resort & Spa, Barros joined the team and honed his skills as Chef de Partie while continuing his leadership role of managing and training the employees of the resort.

But Boston beckoned Barros and he joined the powerhouse hospitality duo of Joanne Chang and Christopher Myers at aptly named: Myers & Chang restaurant in the South End of Boston. First as Sous Chef, then finally as Executive Chef, he oversaw every aspect of the back-of-the-house operations and even assisted in the front-of-the-house management.

His work in the menu and recipe development at Myers & Chang caught the eye of the Culinary Concepts team - especially his focus on sourcing fresh, local-when-possible ingredients to give customers a fun and innovative take on classic dishes with Southeast Asian inspiration. With that background, his experience fit perfectly into Culinary Concepts ethos: Local in Content. Global in Reach.

As Chef de Cuisine at Market Boston, Barros works closely with Jean-Georges Vongerichten and his team to continue the tradition of excellence and introduce guests to new flavor combinations and explore spices from around the world, all while remaining close to home.

Barros graduated from the Culinary Institute of America in New York with a degree in Culinary Arts, and now resides in Boston, MA.

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