Chef Abell brings a wealth of culinary experience to his role at Fenway. He has served under Lydia Shire at Biba, Lucient Robert and Pierre Jamet at Maison Robert and as executive chef at the famed Icarus in Boston's fashionable South End.
A graduate of Johnson and Wales University and Blue Hills High School for the Culinary Arts, Chef Abell is constantly challenging and expanding his culinary skills. He is an active member of the Chef's Collaborative, a national network of food professionals who promote sustainable cuisine by celebrating the joys of local, seasonal, and artisinal cooking.
Chef Postal's career has spanned the globe. He began his career serving under award-winning Ana Sortun at Casablanca in Cambridge, MA before securing a highly coveted position at Palazzo Terranova, an internationally renowned restaurant in Umbria, Italy. After his successful stay in Italy, Chef Postal returned to the Boston area, where he served at the French-Cuban bistro Chez Henri as well as Oleana. He is a graduate of the Cambridge School of the Culinary Arts.
Led by our team of acclaimed executive chefs, Fenway Park's cuisine can rival any event venue.
Our culinary touchstone is local ingredients. We take full advantage of the rich New England agricultural landscape in our signature dishes, spurred by a passion for locally grown organic ingredients.