Chef Michelle Boland


Growing up, Michelle Boland found solace and excitement in the arts, spending her time throughout her adolescence exploring creative outlets like drawing and sculpting. Still today, Boland maintains this creativity in her professional career, reimagining the fun desserts of her childhood and quickly developing a reputation as the North Shore’s doughnut queen.

This delicious harmony of art and food was realized in college when Boland attended Johnson & Wales University in Providence, Rhode Island. Earning her degree in Applied Science in Baking & Pastry Arts, Boland discovered she could express her childhood creativity through food, specifically using pastries as her medium. While attending J&W, she gained a knowledgeable repertoire in everything from the endearing technique required for baking bread and French pastries, to the intricacies of sugar sculpting and chocolate.

Combining these skills in food sculpting and modeling, and her extensive knowledge of baking, Boland began her career as a Pastry Chef Intern at iconic French restaurant, L’Espalier. She then ventured up to Newburyport, taking on a role as baker at Eat Cake!, and later become a recipe developer at New England Ice Lollies. In 2013, she took the next leap in her career, joining the Davio’s Northern Italian Steakhouse team as their Chestnut Hill location Pastry Chef. Staying with the team while advancing her career, Boland followed Davio’s to their Lynnfield location, where she continued to hone her craft as the restaurant’s Pastry Chef.

After almost four years at Davio’s, Boland was presented with the opportunity to join the team at Matt O’Neil’s second North Shore restaurant, Ledger, and happily accepted. Having spent all of her professional career in this field, Boland feels at home amongst the constant frenzy of a kitchen, and the constant challenge of what to create next.