Boston, MA 02108
Boasting a spectacular Park Street location across from the Boston Common and the gold-domed Massachusetts State House, No. 9 Park is chef-owner Barbara Lynch’s Beacon Hill dream come true.
Offering a menu of European classic country fare that spotlights the cuisines of France and Italy, Lynch has created a casually elegant bistro atmosphere.
The 1940s décor, fabric covered walls, hand-beaded sconces and mahogany wainscoting have all contributed to the instant success of No. 9 Park, bringing the restaurant and its chef-owner an avalanche of critical acclaim and a devoted clientele.
Holiday Lunching at No. 9 Park
Can’t quite squeeze in another night of merrymaking into your packed December calendar?
Despite years of trying to ignore his culinary calling, chef Scott Jones has finally found his place – in the kitchen at No. 9 Park.
While growing up in Southern New Hampshire, Jones spent much of his spare time cooking, with a particular focus baking and dessert-making. Although he did contemplate going to culinary school, he ultimately decided to move to Cambridge to attend Harvard University, where he studied biochemistry.
After graduation, Jones again contemplated pursuing his love of food, this time considering a move to Italy to study cooking. Instead, he headed for England to teach high school math and science. When he returned to Boston, he toyed briefly with the idea of working in a professional kitchen – and then enrolled in a PhD program at Harvard Medical School to study cancer biology.
Four years later, he finally decided it was time to give restaurant work a try and left graduate school. With no formal training or experience, Jones staged at a number of restaurants around the city including No. 9 Park, where chef Patrick Campbell ultimately hired him just before the holiday rush in November 2009.
Jones had found his home. The fast paced, creative, team environment kept him challenged, inspired, and always learning. He discovered that passion lies in creating food that is not only delicious but blends classic traditions and techniques with modern sensibilities and he readily admits that he could spend the whole day making pasta and sausages and be very happy.
After rising through the ranks (Rounds Cook within a year and a half, and Sous Chef just before his two year anniversary), Jones was promoted to the position of Chef de Cuisine. In this new role, which he assumed in March 2013, he will be responsible for the back of house operations of the restaurant including the menus and hiring and training staff.