Executive Chef / Partner

Born and raised in East Boston, Messina discovered his passion for cooking in his grandparents’ kitchen and began working in Boston restaurants at just fourteen, laying the foundation for a career defined by discipline, creativity, and a deep respect for the entire ecosystem that makes a kitchen thrive.

His talent has earned widespread acclaim, including Boston magazine’s “Best Outstanding Chef” in 2018 and the James Beard Foundation’s prestigious “Best Chef: Northeast” award in 2019, following recognition as both a semifinalist and nominee in previous years.

Operations Director

Matt brings over fifteen years of deep culinary and hospitality expertise to his role as Operations Director at Common Craft South Boston. A former restaurant owner (Cafe Iterum) and experienced chef consultant, Matt has spent his career bridging high-level culinary creativity with rigorous operational execution. Known for his hands-on leadership style and systems-driven approach, he works alongside Executive Chef Tony Messina to sharpen venue operations, streamline service workflows, and elevate guest experiences across Common Craft’s dynamic space.

Managing Partner

Larry has spent more than three decades creating immersive dining experiences, working his way up from dishwasher and sous chef to entrepreneur, with stops at top East Coast restaurants and hotels and a global role as Director of Culinary Innovation at Guckenheimer Enterprises. He co-founded Bambolina and Kokeshi in Salem, MA in 2015 and 2016 before opening Common Craft Burlington in 2022 — a beverage-forward destination celebrating independent producers — and is bringing his newest concept, Common Craft South Boston, to life in 2026, spotlighting the people, techniques, and products that define the restaurant industry. A graduate of the Culinary Institute of America and James Madison University, Larry is also a regional leader for Chefs Collaborative, a national nonprofit network dedicated to a more sustainable food system.

Executive Sous Chef

Brendan is a seasoned culinary leader with more than 15 years of experience in restaurants and hospitality. Most recently, he served as Executive Chef of The Nantucket Tap Room and The Club Car, where he helped revitalize two of Nantucket’s historic dining institutions while developing seasonal, market-driven menus and building strong culinary teams.

Throughout his career, Brendan has worked in acclaimed restaurants and hospitality concepts from Nantucket to Houston and Atlanta, developing a reputation for combining creativity, quality, and thoughtful kitchen leadership. His approach to food is rooted in seasonality, strong technique, and creating memorable experiences for every guest.