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About Bobby Marcotte
Bobby grew up in New Hampshire,
where his earliest exposure to food wasn’t
through prestige or formal training, but through proximity, curiosity, and instinct.
At just 13 years old, he stepped into a professional kitchen for the first time as a dishwasher and immediately recognized it as home. The pace, the noise, the pressure, the rhythm of service - it all clicked in a way nothing else had.
What started as a job quickly became an obsession. Bobby spent his early years not just working shifts, but studying the kitchen watching line cooks, learning stations before he was asked, and stepping in whenever opportunity presented itself.
Without access to formal culinary education, he built his foundation through self-discipline studying cookbooks cover to cover, learning techniques independently, and developing his skills through repetition and relentless curiosity.
That foundation became the backbone of a growing restaurant group anchored by standout concepts including The Tuckaway Tavern & Butchery, Hop + Grind, and Grindhouse Meat Company.
Each reflects a distinct expression of his philosophy: high-quality, chef-driven food
that remains deeply approachable.
His concepts balance elevated execution
with an unpretentious, high-energy guest experience, earning both critical recognition and a fiercely loyal following.
Beyond the restaurants, Bobby has
emerged as a trusted voice in meat curating, processing, and presenting it in a way that demystifies the category.
His signature techniques, from wet-aged, tumble-marinated steak tips to infused, sous-vide burgers like the Dirty Birdies, Karate Pig, and Parma Sutra, reflect a balance of comfort and precision that defines his food.
​
A frequent competitor and featured chef on Food Network, Bobby is known for his ability to think on the fly and execute under pressure, reinforcing his reputation as a dynamic and credible voice in the culinary space.
​
Today, he is expanding beyond
restaurants into product, retail, and experiential hospitality, building a legacy brand centered on meat, consistency,
and long-term impact.
ABOUT BOBBY MARCOTTE
ABOUT BOBBY MARCOTTE
Bobby grew up in New Hampshire,
where his earliest exposure to food wasn’t
through prestige or formal training, but through proximity, curiosity, and instinct.
At just 13 years old, he stepped into a professional kitchen for the first time as a dishwasher and immediately recognized it as home. The pace, the noise, the pressure, the rhythm of service - it all clicked in a way nothing else had.
What started as a job quickly became an obsession. Bobby spent his early years not just working shifts, but studying the kitchen watching line cooks, learning stations before he was asked, and stepping in whenever opportunity
presented itself.
Without access to formal culinary education, he built his foundation through self-discipline studying cookbooks cover to cover, learning techniques independently, and developing his skills through repetition and relentless curiosity.
That foundation became the backbone of a growing restaurant group anchored by standout concepts including The Tuckaway Tavern & Butchery, Hop + Grind, and Grindhouse
Meat Company.
Each reflects a distinct expression of his philosophy: high-quality, chef-driven food
that remains deeply approachable.
His concepts balance elevated execution
with an unpretentious, high-energy guest experience, earning both critical recognition and a fiercely loyal following.
Beyond the restaurants, Bobby has emerged as a trusted voice in meat curating, processing,
and presenting it in a way that demystifies the category.
His signature techniques, from wet-aged, tumble-marinated steak tips to infused, sous-vide burgers like the Dirty Birdies, Karate Pig, and Parma Sutra, reflect a balance of comfort and precision that defines his food.
​
A frequent competitor and featured chef on Food Network, Bobby is known for his ability to think on the fly and execute under pressure, reinforcing his reputation as a dynamic and credible voice in the culinary space.
​
Today, he is expanding beyond restaurants into product, retail, and experiential hospitality,
building a legacy brand centered on meat, consistency, and long-term impact.