All good things come with time…

meet our head chef

At the heart of Brine & Bone is Executive Chef Rowan Whitlock, a Boston native whose culinary journey began in the back kitchen of a neighborhood oyster bar. Raised among the steam and salt of the Atlantic, Rowan learned early that the best meals aren’t just eaten — they’re felt. His roots in humble kitchens shaped his philosophy: that food should be equal parts excitement and comfort, daring and familiar.

After years spent honing his craft in both coastal seafood shacks and fire-driven steakhouses, Rowan brings a rare fusion of passion and precision to every plate. His cooking draws from New England’s rich, seasonal offerings while elevating them with a moody, modern twist. At Brine & Bone, you’ll taste that signature style in dishes that balance primal flavors with unexpected nuance — like scallops kissed with citrus ash, or bone-in steaks paired with smoked bone marrow butter and charred herbs.

Chef Rowan’s menu is a love letter to the city he calls home: rugged yet elegant, steeped in tradition but never afraid to reinvent. Through his food, he invites you to linger a little longer, taste a little deeper, and fall into the kind of dining that’s meant to be savored — not rushed.