Chef Marybeth Boller

As the youngest of seven, Marybeth Boller grew up cherishing family dinners where meals were opportunities to spend enjoyable time together. New York, with its dynamic and trend-setting vibe, could not have been a better setting to develop a love for good, diverse food. After earning degrees from both Providence College and the International Culinary Center, Marybeth went on to hone her craft in some of the world’s most renowned establishments, mentored by celebrated chefs Jean Georges Vongerichten in New York and Michel Roux in London. Later, as Executive Chef at the legendary dining destination BG at Bergdorf Goodman, Marybeth oversaw the operations of three restaurants and developed recipes for the carefully curated BG Cookbook.

In 2014, Marybeth left New York to accept the offer to serve as Executive Chef and Events Planner of the US Embassy Residence in Japan under Ambassador Caroline Kennedy. At the Embassy, Marybeth planned and designed both large events and intimate gatherings that reflected the multifaceted relationship between the United States and Japan. With the support and encouragement of Ambassador Kennedy, Marybeth fostered "food diplomacy" through relationships with local vendors and food sources, and her contacts with US-affiliated restaurants and vendors.

Marybeth's talent, knowledge, and experience, are the result of more than 25 years in the culinary industry in which she has been the executive chef of several restaurants, owned and operated an exclusive catering company, and served as culinary consultant to prominent companies worldwide.

Marybeth remains unwavering in her commitment to keep food simple and to let fresh, seasonal, and local ingredients take their rightful place in the spotlight. With a zeal for learning and sharing, every day feels like an adventure no matter where she finds herself, whether it is cooking alongside Buddhist monks in Korea, learning the art of making unique fish sauce alongside fishermen in Vietnam, or preparing a hearty meal with sumo wrestlers in Tokyo. She considers food as an extension of herself, and if each bite of her dish comforts and surprises, then that, for her, is pure joy.

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