Many years ago, I had the idea to create a unique bar that was dedicated to cooking stellar dishes and serving excellent drinks. This seemed like it was going to be a daunting task, as I knew that I wanted my food and beverages to be original, playful, and, most importantly, flavorful. After many years of simply replicating what other bars were doing, I decided that I was going to pursue my vision. With the help of my wife Bethany and the original owner Armand Desnoyers, I created Boundary Kitchen Bar: a hidden bar off the main drag in Pawtucket, Rhode Island.
At the start of my career, I felt the need to be quite experimental with our food and drinks. Despite partially achieving my goal of creating a unique bar that was foodie-oriented, I still felt that something was missing. It was only after bringing in Invictus Hospitality, a restaurant consulting firm, that I started having new and remarkable ideas for Boundary. Two members of Invictus, Michael Tipps of LA and David Foss of NYC, opened my eyes to the world of hospitality. During a trip to Manhattan with Tipps and Foss, I realized that owning a bar and restaurant was both an art and a craft. I realized that, in order to succeed, you need to be meticulous. The decor, just as an example, needs to grab the attention of guests and create a distinct atmosphere—something that I didn’t consider beforehand. After this trip, I took what I learned and applied it to the Boundary kitchen, creating the restaurant as we know it today. And now, the Boundary has become the bar that I always envisioned it being. A real experience!