MICHAEL SERPA

chef partner

Michael grew up by the stove.  He hails from a family of Cuban chefs, including his dad, grandfather, and two uncles.  He spent his summers as a youth at his father's Miami restaurant, doing whatever he could to get on the line.  During his high school years in Pennsylvania, Michael worked nights at local restaurants, getting a taste for the restaurant world.  When time came for college, and with his boxes packed, he decided to withdraw from Penn State (he'd make a terrible politician, anyway…)and do what he loved best, cooking.  After attending the Culinary Institute of America in Hyde Park, NY, Michael made the move to New York City. In New York, Michael connected with the Olives NY, group and worked under Chef Michael Crain. After working at Olives in NY, Michael made his way to Boston to work at Olives in Charlestown.  He soon took over the kitchen at Neptune Oyster in the North End.  Michael started cooking at Neptune in 2008 and had a long run with much success, helping bring the restaurant local and national acclaim as executive chef.  Seeking a way to continue to challenge himself, Michael departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April of 2015 .  

Michael lives in East Boston with his wife, Lina, whom he met while working in the kitchen at Neptune Oyster.  When he is not cooking, Michael is an avid cyclist. He participated in the 2014 & 2016 Pan-Mass Challenge, benefitting the Dana-Farber Cancer Institute, in addition to the 2017, 2018, and 2019 Chefs Cycle for No Kid Hungry. He continues to support No Kid Hungry throughout the year with other various charitable events.

MATTHEW SCHRAGE

director of operations

Matthew, a New England native, has always had an insatiable curiosity for all things gastronomy; a curiosity stoked by youthful visits to New York for beef tongue sandwiches with his Bronx-born grandmother and by spending time in professional kitchens with his father, a Mess Specialist (cook) in the Navy’s submarine force. During his formative years in Mystic, CT, Matthew (against his father’s wishes) joined the restaurant industry working every position imaginable from dishwasher, to line cook, to barman. 

Post-college, Matthew found himself working in New York City at the influential Lower East Side restaurant, WD~50. Inspired by the commitment to creativity and sincerity of purpose within the entire WD~50 team, he decided to transform hospitality from his job to his career.

2006 brought his return to New England, moving to Boston and managing bar and front-of-house teams at No. 9 Park, Menton, Brick & Mortar, The Hawthorne, the Kimpton Hotel property, Highball Lounge, and Bar Boulud at The Mandarin Oriental, among others. Matthew was a founding partner of the Brasstacks Supper Club, the catalyst for the New England revival restaurant, Loyal 9. From 2010 until 2015 Matthew was principal consultant for Rank and File, a hospitality driven management and consulting firm, specializing in independent restaurants.