New Executive Pastry Chef at Moonscusser

Jared Bacheller, nationally acclaimed chef, has been named executive pastry chef at Mooncusser. Bacheller joins executive Chef Carl Dooley and the entire Mooncusser team after having worked at multiple Michelin star restaurants.

Jared has worked at L’Espalier at The Rtiz-Carlton Hotel in Boston for seven years as well as Acadia and Sixteen, two Michelin star restaurants located in Chicago. His latest work was at the one Michelin star restaurant, Entente, also located in Chicago. He moves back to Boston to bring his delicious touch to Mooncusser. The celebrated pastry chef makes his way back to the city under Ian Calhoun’s, owners of Mooncusser, team, and with executive Chef Carl Dooley.

While working at L’Espalier, Jared staged in Copenhagen at Noma and in new York at Per Se, Eleven Madison Park, and Le Bernardin; all four being Michelin star restaurants. His level of experience is astonishing and it will for sure bring an extra touch to Mooncusser.

“I always knew I wanted to come back to Boston,“ Jared mentions.

The Culinary Institute of America graduate has been recognized by Zagat’s 30 Under 30 list in 2013 and named one of Food & Wine magazine’s Best New Pastry Chefs in 2014 who described his cooking approach as “whimsy coexist(ing) with a serious fascination with science.“ He joins the number one restaurant in Time Out Boston’s “The 34 Best Boston Restaurants Right Now“ as well as number one in Boston Magazine’s “Best Restaurant Pandemic Pivots.“

Come to Mooncusser and try the Buttermilk Panna Cotta with Chestnut Cake, Rhubarb, and Tonka Bean, or a German Chocolate Cake with Cremeux, Sunchoke, and Peanut Dukkah. Simply as delicious as it sounds! Check out the full menu as well as more information about the restaurant here!

The restaurant is open from Wednesdays through Saturdays from 5:30 to 10PM and reservations are highly recommended. They can be done through OpenTable or by calling at 617-917-5193.