TAP415 - Key Persons
Job Titles:
- Director of Operations
- Partner
Chad Bourdon began his career working in kitchens near his family's home in Massachusetts. Cooking and community were the very essence of his upbringing, and after graduating at the top of his class at the Culinary Institute of America in Hyde Park, New York, he transitioned to the front of the house. Chad has worked with renowned local chefs Mark Franz and Bradley Ogden prior to launching TAP [415] and Twenty Five Lusk, and credits his success to "knowing the kitchen and ensuring that the whole house works as a team for each guest. There is no other way."
Matthew Dolan has been passionately developing his culinary talents since he was fourteen years old. He received his formal training at the Culinary Institute of America in Hyde Park, New York following his passion from Café des Artistes in Manhattan to Emeril's Restaurant in New Orleans, through Europe and then to San Francisco. "I am a cook. The focus is creating the best possible guest experience through our teamwork, determination, and excitement for what we are cooking and serving."