Making people feel comfortable being themselves.
Vision for Steel & Rye:
Food and drink are important, but I really want our space to be fun for guests.
What Makes You Tick:
The endless ways that Steel & Rye could grow; I always want to improve.
Drink of Choice on a Good Day:
Drink of Choice on a Rough day:
Gin Martini with olives.
Favorite Thing on the Menu:
Marinated Hen of the Woods mushrooms with our house white toast
Most Vivid Steel & Rye Memory:
The first time I walked into the space. It was a vacant garage with 30-foot ceilings and 100-foot stretches of windows. I couldn’t believe someone hadn’t made it a restaurant.
Favorite Design Component:
What we didn’t do. We left so much alone; this building has so much character and I’m proud of the fact that we didn’t make it too pretty.
The Thing You Appreciate Most in Other Restaurants:
Last Meal on Earth:
Anything my wife makes. She’s an incredible cook.
Tell Us Some Things We Don't Know About You:
As much as I love food, I can’t cook. And, for as far back as I can remember, I always knew I would own my own business.
Brendan Joy has a unique passion for food and cooking, inspiring him to seek out the best kitchens in Boston over the past 10 years. He attended the Culinary Institute of America in Hyde Park, NY where he graduated with honors, and then began work at Radius. After spending four years there, under the guidance of many talented chefs, Brendan was ready for a new opportunity. He spent a short time under Chef Ken Oringer at Clio before making a more permanent home at Aujourd’hui at the Four Seasons Hotel.
Brendan then worked as a stage at Tom Aikens in London, and soon returned home to Boston with a fresh perspective, ready for new challenges. He earned the Sous Chef position at No 9. Park. Soon thereafter, he was tapped to help oversee Barbara Lynch’s newest ventures in the kitchens of Sportello and Drink in the Fort Point district. It was here that Brendan’s love for pasta making was nurtured and brought to life.
Setting his sights on growth, Brendan was thrilled when an opportunity at Toro arose. He jumped at the chance to work for Jamie Bissonette and Ken Oringer again. After a stint as Chef de Partie there, he was asked to join the brand new team at Coppa as Sous Chef. Here, Brendan honed his craft for making great handmade pastas in a small, intimate setting. Learning butchery of whole animals and charcuterie production were also a big part of his growth.
Brendan’s goal to advance his handmade pasta techniques was still a priority. Faced with an opportunity to move a bigger stage in NYC, Brendan had the chance to work at Lincoln with Chef Jonathan Benno as Chef de Partie. After a thriving year, Brendan returned where it all started for him. With much experience and knowledge gained over the years, he returned as Chef de Cuisine at Radius.
Brendan had now developed a style and a voice, and aimed to push the boundary at Radius. Adding a thoughtful prix fixe menu, he was able to raise the check average and raise the bar for the tasting menu. After 15 years, Radius closed, and Brendan went west.
In San Francisco, Brendan worked as Sous Chef for Michelin-starred SPQR under the guidance of Chef Matthew Accarino. He developed further technique and precision for pasta, managed a successful team of cooks, and enjoyed working with the bountiful produce of California.
Upon returning to Boston, Brendan wanted to find the best produce possible, often foraging or growing himself. He found that Chef Jason Bond had the same amount of respect for nature and its ingredients. Brendan took the helm at Bondir in Cambridge, where he stayed for two years as Chef de Cuisine.
Now that Brendan’s at Steel & Rye, he calls upon his years of cooking, apprenticing, and managing to highlight his love for Italian cuisine and beautiful ingredients from an honest, hard-working kitchen.
Fernando joined the Steel & Rye family in June 2017. Fernando moved to the United States from Curitiba, Brazil in 2000 after he received a Bachelors degree in Industrial design. In 2002, he began his food and hospitality journey working for Chef Ana Sortun at the Oleana restaurant in Cambridge. During his 15 years there, Fernando moved up from busser, to food runner and server, to service manager.
Hospitality was also present in Fernando’s life while he was working at Korn Design in Boston, a design and branding hospitality agency. There he worked with brands like Brother Jimmy’s, Summer Shack and London Hotels.
Fernando came to Steel & Rye because he believes in the mission of the company and works hard to provide great hospitality in a fun and welcoming atmosphere. Fernando lives in Jamaica Plain with his husband Walter and their Springer Spaniel Carver.