Who is the chef at L’Espalier and what is his background?

Answers from Our Experts (1)

Chef and owner Frank McClelland has been at the helm of Boston’s Four-Star L’Espalier since purchasing the restaurant while working there as a sous chef in 1988. McClelland is known for the precision of his French-influenced food and the consistency of the top-notch service that’s delivered in his Back Bay restaurant. In April 2000, McClelland opened a second eatery, the French bistro-style restaurant Sel de la Terre, on Boston’s Rowes Wharf. It was the first time Bostonians could dine on McClelland’s French cuisine in a casual setting; and while the original location is now closed, there are two other locations of Sel de la Terre in greater Boston.

McClelland is assisted in the kitchen by chef de cuisine Matthew Delisle, whose love for food began while growing up in New Hampshire. He joined L’Espalier in 2010 as McClelland’s sous chef. Delisle has worked in restaurants across the country including Mandarin Oriental, San Francisco and Four Seasons Hotel Boston.

Related Questions