Conor grew up in Massachusetts where his love for food was discovered while cooking with his father. Many failed attempts at recreating recipes seen on ‘Great Chefs of the World’ perpetuated his desire to learn. He then attended The Culinary Institute of America in Hyde Park, NY, where his love for food continued to flourish. His formative years were spent traveling and cooking. After stints in North Carolina, Boston and Las Vegas, he landed in San Francisco where he worked for multi Michelin star recipient, Hiro Sone, who helped him to learn the importance of simplicity and refinement. When he finally decided to leave San Francisco, he ended up back in his hometown of Boston where he continued to learn and grow under James Beard Award winning chefs: Jamie Bissonnette, Ken Oringer, and Jody Adams. He finally landed a job as Chef de Cuisine at T.W. Food in Cambridge. It was there where his personal cooking style was realized and his techniques were honed. In the spring of 2018, Conor and his wife Danielle were able to open their own restaurant in the former T.W. Food space where they had worked for many years. They own and operate a small family restaurant, Talulla, named for their infant daughter. The restaurant provides a warm and intimate atmosphere and focuses on gracious hospitality. The food is local and seasonal, and you can Danielle was born and raised in rural Vermont. It was there, in downtown Montpelier, where she got her start in the hospitality industry. By the time she graduated high school, she had big dreams. She moved to Boston where she attended Emerson College and majored in film, all the while working in restaurants which helped her afford city living. In 2008, she landed a job at the Beehive where she developed a coveted relationship with Bertil Jean-Chronberg, and to this day is one of Danielle’s most memorable mentors. He helped develop her passion and understanding of food and wine. After the Beehive, Danielle moved on to become the General Manager and Wine Director of Cambridge and Somerville based restaurants, T.W. Food and Bronwyn. During her tenure there, she was awarded a spot on Zagat’s 30 under 30 list. After T.W., Danielle spent some time working as a captain at Menton, Boston’s only Relais and Châteaux restaurant, owned by James Beard award winning chef, Barbara Lynch. As a captain at Menton, Danielle has had the opportunity to work with world class wines made from some of the most talented winemakers under one of Boston’s most respected Wine Directors, Cat Silirie. During her time at Menton, she had taken on the Court of Master Sommeliers, and has earned her place as a certified sommelier. However, one of her greatest achievements has been the opening of her own restaurant, which has been a longtime dream come to life. On her own time, Danielle’s greatest passion is to travel the world to discover new tastes and learn about different cultures with her husband Conor, and her daughter Talulla.