Joan MacIsaac, Executive Chef/Partner
As a restaurant chef, catering business owner and cooking class instructor,
Joan brings more than 20 years professional culinary experience to Ruby
Chard. She is a graduate of Boston University’s Culinary Arts Program,
and has worked at Chatham Bars Inn and Cranberry Moose on Cape Cod and as
chef at the James Beard award-winning Dahlia Lounge in Seattle.
Currently, Joan is consulting for The Food Project, working within their catering services and teaching youth a curriculum in culinary arts.
Joan founded
Ruby Chard in 1996.
Irene Costello, Managing Partner
Partnering with Joan in 2002, Irene brings a unique combination of culinary
and business experience. She spent more than 20 years in corporate sales,
training and product development before breaking out to develop her passion
for cooking. She earned a certificate in culinary arts and holds a masters
degree in gastronomy from Boston University. She also has a certificate
in wine studies from the Wine and Spirits Education Trust. Irene earned
her undergraduate degree from Georgetown University.
Robert Falite, Chef Instructor
Combining his two passions—teaching and cooking – Bobby studied
French Cuisine with Madeline Kamman at the Modern Gourmet Cooking School.
He continued his studies at La Varenne Ecole de Cuisine in Paris, France
and at the Culinary Institute of America under Master Chef Jean Louis Palladin.
He is certified from the Massachusetts Department of Education in professional
chef training for the culinary arts. He has been teaching at the Cambridge
School of Culinary Arts since 1999.
JoAnn Ignelzi, CCP, Chef Instructor
JoAnn is a Chef Instructor at the Cambridge School of Culinary Arts. She graduated from The Cambridge School of Culinary Arts with a Professional Chefs Diploma and earned the Certified Culinary Professional (CCP) title from the International Association of Culinary Professionals in 2004. She has worked for Catering by Debby, Savoir Faire caterers, and has her own part time private chef business, Arte Culinaria. JoAnn’s career spans over 25 years as a computer systems consultant and corporate trainer in the financial services sector.
Connal McCollough, Chef Instructor
After working throughout the country in a wide range of restaurants with
diverse cuisines, Connal attended the Culinary Institute of America. He
is currently an instructor and class coordinator for Share Our Strength,
a national nonprofit organization providing nutritious cooking classes to
low-income populations throughout Boston.
Clare Garland, Baking Instructor
An inspirational pastry chef and teacher Clare brings more than 20 years
of professional baking experience. She studied under acclaimed Master Pastry
Chef, Delphin Gomes. She is a graduate of Newbury College Pastry Arts Program and has worked
as pastry chef at Ruby Chard Catering, Devon on the Common and Tam O’Shanter.
Clare has been teaching classes at Ruby Chard since 1999.
Heather Macdonald, Chef Instructor
With more than fifteen years of restaurant baking and cooking experience
Heather is currently the pastry chef at Rustic Kitchen and is also an independent
restaurant menu consultant. Heather has worked as pastry chef at Bonfire
and Harvest restaurants and with Todd English’s Olive Group.
Peter Maygar, Wine Consultant
As the Wine Manager for Macy’s Liquors in West Roxbury Peter is a wine professional with over twenty-five years experience.
A toast to the team!
Ruby Chard is a member of the beet family—a robust vegetable whose broad green leaves and colorful red stems are enjoyed equally. We chose our name because it symbolizes our commitment to using wholesome ingredients, our support of local markets and our philosophy that says good food (just as a good education) should be fresh, creative and fun!
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