KC O'Hara
Culinary Operations
KC brings seventeen years
of experience, most recently as Director of Culinary Operations for
The Lyons Group, Boston. He is a graduate of Johnson & Wales
University, and has played a pivotal role in some of Boston’s
landmark restaurants and food service establishments.
KC’s culinary
training began at the Bostonian Hotel’s Seasons Restaurant,
critically acclaimed as “the Birthplace” of New England Fine Dining;
and home to culinary giants Jasper White & Lydia Shire. KC rose
through the ranks to become Executive Sous-Chef. From there he
moved across the river to Cambridge’s hot spot The East Coast
Grill where he stoked the flames over the wood fired
grill, and was also responsible for recipe testing and development
for Chris Schlesinger’s books “Big Flavors of the Hot Sun”
and “Salsas, Sambals, Chutneys & Chowchows.”
Sonsie
Restaurant, one of Boston’s Top Dining Destinations for over
a decade, was KC’s next stop. But Cambridge came calling again. This
time KC was selected to oversee kitchen operations of the
Harvard Faculty Club, a full service fine dining and private
meeting place that caters to the university’s dignitaries. While at
Harvard, KC also took his skills on the road. In 2000 he traveled to
Masters Golf Tournament in Augusta, GA as the Private Chef for Sony
Worldwide. Then in 2001, he spent two weeks in some of France’s
finest restaurants. While there he was welcomed into the kitchens of
Alan Ducasse, Paul Bocuse & The Troigros.
After five years
at Harvard, KC returned to the Lyons Group as director of Kitchen
Operations. The Lyons Group properties under his watchful eye
included Harvard Gardens, Lucky’s Lounge, The Paradise Lounge,
Sweetwater Café, Sophia’s as well as Boston’s Best
Events Catering.
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