Chef Owen Roy

I grew up in Framingham, Massachusetts. After graduating from Framingham high school, I really didn’t have a clue what I wanted to do with my remaining time on this planet, specifically my career. I went on to attend Framingham State University and majored in economics. I was unsatisfied with what I was doing. I felt like I had no purpose or meaningful skills, so I dropped out halfway through my junior year. I made the choice to follow my dream of becoming a Chef.

I chose to go to culinary school at the Culinary Institute of America in Hyde Park, New York and graduated in August 2022. During my time at the CIA, I completed an unpaid externship at a two starred Michelin restaurant in Brooklyn called Aska. My eyes were truly opened to what food and hospitality could be. I gained a love of fermentation and baking as well as found my culinary focus, which is seafood.

Post graduation, I came home to Massachusetts and found the busiest seafood restaurant I could find. It was the Black Whale in New Bedford. After a year of being a line cook, I was promoted to Sous Chef and moved to the Sail Loft in South Dartmouth. One year later I resigned from my position as sous and went back to being a cook. It was a small farm-to-table restaurant called Little Moss in South Dartmouth. Now, I am the Chef de cuisine of Little Moss and I am working on refining who I am as a chef.

Outside of work, I host and produce the Owen by the Oven podcast. It hosts conversations that explore food, culture, life behind the stove, baking, serving, fermentation, hunting, farming, fishing, AI, history, the future, love, humanity and most importantly the incredible people who make up the hospitality industry, all while sitting next to an oven.