Marc Sheehan, Executive Chef and co-owner of Northern Spy, grew up in a family where food was a cornerstone of life. His passion for cooking was sparked by his great grandfather’s Boston-area bakeries, his grandfather’s renowned blueberry turnovers, and his father’s hearty roasts and gravies. This culinary heritage motivated him to pursue cooking professionally.

While studying early American history at Holy Cross, Sheehan discovered New England’s rich culinary traditions, which felt surprisingly unfamiliar despite being from the region. This revelation inspired him to focus his cooking on his home region’s ingredients and flavors.

In 2008, Sheehan began working for the critically acclaimed Chef Dan Barber at Blue Hill at Stone Barns, while also studying at and graduating from the Culinary Institute of America.  A return to Boston allowed him to work at Menton under Chef Barbara Lynch and these fine dining experiences inspired him to launch his own pop-up supper club, Brasstacks, in 2011. The pop-up quickly gained a loyal following, with dinners selling out in minutes.

Sheehan’s leadership and creativity flourished when he became Chef de Cuisine at Bondir in Cambridge in 2013, where he created hyper-seasonal menus. In 2015, he co-founded Loyal Nine, which was named one of the Best New Restaurants in the U.S. by Bon Appétit and Eater, earning Sheehan national recognition, including two James Beard Semifinalist nominations for Rising Star Chef (2016) and Best Chef: Northeast (2017). Plate Magazine also named him a “Chef to Watch” in 2016.

Since opening in December 2020, Northern Spy has been celebrated for its modern take on New England cuisine. With a focus on locally sourced ingredients, the restaurant serves signature dishes like grass-fed Massachusetts beef, local seafood, and New England classics such as brown bread and sticky toffee pudding. Boston Magazine has named Northern Spy one of the Top 50 Restaurants in Boston and awarded it the title of Best Brunch South of Boston in both 2021 and 2022.