Marc Orfaly


Marc Orfaly is a Boston based chef, restaurateur and the Culinary Director of the Navy Yard Hospitality Group.

Personal life

Orfaly grew up in Brookline, Massachusetts and is a graduate of Johnson & Wales University.
He comes from an Armenian family. His mother was a pianist, and his father was an audio technician.
He began cooking at the age of 15 to earn some money, but over time, he developed a passion for cooking and developed a professional career in it.
He is married to Kerri Foley, who was co-owner / general manager at Pigalle

Career

Early Career & Training

Source:
  • He started his career in Boston by working under the famous chef Todd English at “Olives”.
  • In the mid-1990s, he moved to Los Angeles and worked under chefs like Joachim Splichal at Patina, and with Mark Peel & Nancy Silverton at Campanile.
  • After gaining huge experience in restaurant work, he returned to Boston in 1999 and worked with chef Barbara Lynch at No. 9 Park.

    Restaurants founded

  • In 2001, he opened his first restaurant, Pigalle. It was a Persian-style bistro in Boston’s Theater District.
  • He also opened Ran Marco, and later was consulted on many projects like Peking Tom’s, and the Beehive.
  • Later, under Navy Yard Hospitality Group, he was involved in seafood-oriented restaurants like Reelhouse in Boston.

    Recent & Current Role

  • As the Culinary Director at Navy Yard Hospitality Group, Orfaly handled multiple restaurants, including Pier 6, Mija, ReelHouse, etc.
  • In 2018, He represented Massachusetts in the Great American Seafood Cook-Off and won second place for his “Deconstructed New England Clam Bake.”
  • In 2024, he organised events featuring Armenian-influenced cuisine, celebrating his Armenian roots.

    Honors and awards

Orfaly was nominated for a James Beard Foundation Award multiple times
Food & Wine named him one of the best new chefs of 2004.
In 2018, He took second place at the great american seafood cook-off.