Owen was born and raised in Dorchester, MA. After various culinary moves around the globe (London, North Carolina, Seattle, Sweden), he landed on the opening team of Eastern Standard in Kenmore Square with Jamie Bisonnette. From there, he studied under Tony Maws at Craigie Street Bistrot and helped open Craigie On Main. It was at the Bistrot that Owen met Lizzie, and the two of them adventured to Alsace, France, living and working on a cheese farm for six months. Before returning to Boston, he and Lizzie spent three years in Chicago, where Owen was on the line and a kitchen manager for Paul Kahan's Publican restaurant. On their way back to Boston, they spent a summer on Nantucket, where Owen worked as a Sous Chef for Gabriel Frasca's Straight Wharf Restaurant. He then helped open Row 34, cooking under Chef de Cuisine Francisco Millan in Boston's up-and-coming Fort Point neighborhood.

Owen then moved his career to his own neighborhood of Jamaica Plain as the head chef of both Tres Gatos and Casa Verde for over eight years. The dream of opening his own restaurant turned into that of running both a restaurant and inn with his wife Lizzie.

Be sure to check out Owen’s extensive vinyl collection in the library, and make any recommendations of music to listen to in the morning during breakfast!

Leroy, their Bernese Mountain Dog, loves scritches behind the ear, peanut butter, and sitting on your feet.

Born in Lake Forest, Illinois, Lizzie spent the first half of her life in Virginia, and then Michigan. She fell in love with the city of Boston while attending Boston University for the French Horn. Post-college, Lizzie hopped around a few restaurant gigs until landing at Craigie Street Bistrot. It was here that she fell in love with the industry, trained as an expeditor and manager under Tony Maws, and met her future husband. She and Owen helped Chef Maws open Craigie on Main, and then moved to live and work on a cheese farm in Alsace, France. 

After France came a move to Chicago, where Lizzie worked her way up to management at Paul Kahan's Publican, and then moved on to be the General Manager for a small Belgian bistro. 

3 years in Chicago flew by, followed by a move back to Boston and stints at Straight Wharf Restaurant in Nantucket, opening Row 34 in Fort Point, slinging spritzes during patio season at Coppa, and curating the beer and cordials program as the Director of @Urbanhops at The Urban Grape in Boston's South End while gaining her certification as a Sommelier. She honed her hospitality skills as the General Manager of Sycamore in Newton for almost five years, and spent some time learning Greek cuisine and wine at Krasi downtown in Back Bay, Boston.

Lizzie has been able to sneak in some pop music into Owen’s vinyl collection and has a secret dream to bring karaoke to the barn at Barncastle.