Conor grew up in Massachusetts where his love for food was discovered while cooking with his father. Many failed attempts at recreating recipes seen on Great Chefs of the World perpetuated his desire to learn. He then attended The Culinary Institute of America in Hyde Park, NY, where his love for food continued to flourish. His formative years were spent traveling and cooking. After stints in North Carolina, Boston, and Las Vegas, he landed in San Francisco where he worked for multi Michelin star recipient, Hiro Sone, who helped him to learn the importance of simplicity and refinement. When he finally decided to leave San Francisco, he ended up back in his hometown of Boston where he continued to learn and grow under James Beard Award winning chefs: Jamie Bissonnette, Ken Oringer, and Jody Adams. He finally landed a job as Chef de Cuisine at T.W. Food in Cambridge. It was there where his personal cooking style was realized and his techniques were honed. Currently, Conor is working as a cheesemonger at Formaggio Kitchen in Cambridge while simultaneously developing Belly to Bones. Together, with his wife Danielle and their daughter Talulla, they hope to use their talents to open their own restaurant.