Carl Dooley

Carl, a Cambridge native, got his first taste of the chef lifestyle, kitchen camaraderie, and shift drinks at a lobster shack in Maine. He was hooked, and spent most of Senior year of high school working at Formaggio Kitchen and reading cookbooks. After graduating from the New England Culinary Institute, Carl spent the next seven years working under James Beard award winning chefs Tony Maws, Frank Ruta, and Eric Ripert. In 2012, Dooley moved to Brooklyn to work at Battersby, Bon Appetit’s Best New Restaurant. He returned home a year later to become Tony Maws’ Chef de Cuisine at Craigie on Main, earning a Rising Star Chef award in 2015. Carl’s resume was put to the test when he was selected to compete on Top Chef season 13. He had a blast cooking all over California, and brings that same energy and enthusiasm to his new venture: The Table. As Executive Chef, Carl executes a simple philosophy: make delicious food. By pairing European technique with a global pantry, Dooley creates a unique dining experience for his guests.