Born on the docks and raised in Brockton on the south shore of Massachusetts, Michael “Boston” Holmes came of age in kitchens up and down the rocky New England coast. Cooking has always been a way of life for Michael. His career began with enrollment in a Job Corps program where he earned early acceptance to a work-study program at Linekin Bay Resort in Boothbay Harbor. Certificate in hand and experience under
his belt, Boston went to work in the various restaurants at the famous Sugarloaf Ski Resort.
Boston’s calling changed following the events of September 11, 2001. It was time to put his culinary passion on hold and join the US Navy to defend the country he loves. A shoulder injury at the end of basic training brought his naval career to an abrupt end with a medical discharge.
Back at home downeast, it was time to return to the kitchen working banquets at the South Shore Country Club. Before long, an opportunity to rejoin the team at the Linekin Bay Resort would introduce the young chef to what would soon become his specialty, pastry! The attention to detail required to create something special out of raw ingredients had him hooked. Ever-changing arrays of petit fours on display for customers provided an immediate reward for a hard day’s work.
Capitalizing on an opportunity to join his good friend and Sous Chef from Linekin Bay Resort, Boston relocated to Bethel, ME and began working at the Grand Victorian Inn. Emphasizing fresh and local ingredients was the name of the game here. Following breakfast service each day the two-man team would visit local markets to gather ingredients. Dinner menus changed daily based on the local market offerings.
A family man at heart, Boston found himself longing to be closer to his loved ones. While difficult to leave behind his New England roots, he made the decision to build a new life in Bangor, PA. To make ends meet, Boston started working at a local Wegman’s in the Wokery department. “It was a nice change of pace to be able to pick up new techniques from a different culture,” Boston would tell you if you asked. He might also tell you about his experience cooking with celebrity chef Martin Yan where together, the duo produced a delicious duck entrée.
Corporate cooking would never be able to truly make Boston happy. One night while out on a date at the Martin’s Creek Inn he happened upon the owner, who was desperately in need of help cooking an upcoming banquet. This chance meeting would lead to Boston’s first role as Executive Chef. Boston particularly enjoyed the wine tasting events, weddings, and a new opportunity to produce his favorite pastries.
Though he was enjoying his time running his own kitchen operation, Boston could never escape the unfulfilled desire to help those in need. Following in his family’s footsteps, Boston began volunteering at the local EMS station. He enrolled in classes to earn numerous certifications. Life on the ambulance turned out to be a second calling for the young chef. A calling that would manifest itself into a ten-year career as an EMT.
While the years passed and his family grew, Boston’s passion for cooking continued to beckon. As luck would have it Boston was living next door to another who shared his passion. A young line cook, studying under Chef Evan Kechely at Leaf Cigar Bar, began to describe a place where creativity was nurtured, and everything was made from scratch. Before long, Boston seized the chance to return to the kitchen. In no time at all, he was right back in the swing of things.
Years later Evan joined on as the General Manager of the Riegelsville Inn. Boston soon followed to fill the role of Sous Chef. He is now the Executive Chef in command of the bustling scratch kitchen. Boston spends his days teaching the next generation of young chefs to nurture their passion as he did and making the world a tastier place, one delicious dish at a time.