EST. 2014

OUR STORY

Good food brings us together.

The Nautilus began on Nantucket in 2014 with a simple idea: create the kind of restaurant we wanted to spend time in ourselves—great food and drinks, warm hospitality, a little bit of energy, and absolutely no reason to take ourselves too seriously.

What started in a small space on Cambridge Street brought together three longtime hospitality professionals with very different specialties: Liam Mackey in the kitchen, Clinton Terry behind the bar, and Stephen Bowler overseeing wine and operations. Together, they built a restaurant centered around globally inspired food made for sharing, creative cocktails, thoughtful wine and sake, and the belief that a great night out should feel just as memorable as the meal itself.

Over the years, The Nautilus became a Nantucket gathering place for locals and visitors alike. After searching for the right place to grow, the team brought that same spirit to Boston, opening The Nautilus Pier 4 in the Seaport in April 2021.

Today, The Nautilus is an independent restaurant group with locations on Nantucket Island and Boston's waterfront at Pier 4. Though each restaurant has its own setting and personality, both are rooted in the same idea that started it all: good food, great drinks, and hospitality that brings people together.

LIAM MACKEY

CO-FOUNDER & CULINARY DIRECTOR

For Liam Mackey, a love of food began on his family's farm in Vermont, where raising livestock, growing vegetables and making maple syrup were part of everyday life. That connection to ingredients would eventually shape his approach to cooking and hospitality.

After graduating from the New England Culinary Institute in 2004, Liam moved to Nantucket, where he developed his skills at The Boarding House and The Pearl, eventually becoming Chef de Cuisine at The Pearl. His travels throughout Asia and time in kitchens across the country helped shape a culinary style that brings global influences to New England ingredients.

MORE ABOUT LIAM

During his years on Nantucket, Liam spent winters exploring the food and cultures of Southeast Asia, China and Japan. He also gained experience in acclaimed kitchens, including Clio, Uni and Toro in Boston.

It was at The Pearl that Liam met Stephen Bowler and Clinton Terry. The three combined their experience and ideas to open The Nautilus on Nantucket in 2014.

Liam's work has been recognized by StarChefs, Best Chefs America and Boston Magazine's Best of Boston awards. His cooking continues to help define the food at both Nautilus locations.

CLINTON TERRY

CO-FOUNDER & BAR DIRECTOR

Clinton Terry approaches cocktails the way a chef approaches a dish: with creativity, an appreciation for fresh ingredients and an instinct for bringing unexpected flavors together.

Raised in Vermont, Clinton discovered his passion for food at an early age before pursuing a culinary education. His career eventually led him behind the bar, where he developed a style centered on seasonality, locally sourced ingredients and culinary-inspired cocktails.

At The Nautilus, Clinton brings that philosophy to a beverage program designed to complement the food while giving guests something memorable in every glass.

MORE ABOUT CLINTON

Clinton developed his cocktail skills while working with bartender Todd Thrasher at Restaurant Eve in Washington, D.C. He helped open PX, a pioneering modern speakeasy, and later served as its General Manager.

In 2012, Clinton moved to Nantucket, creating cocktail programs for several island restaurants. While working at The Pearl, he met his future business partners, Liam Mackey and Stephen Bowler.

Together, they opened The Nautilus in 2014. Clinton's work has since been recognized by StarChefs and Imbibe Magazine, while The Nautilus bar program has received Best of Boston recognition.

STEPHEN BOWLER

CO-FOUNDER, DIRECTOR OF OPERATIONS & FINANCE

Born in Boston and raised on Nantucket, Stephen Bowler brings together a background in business, an extensive knowledge of wine and a passion for creating memorable guest experiences.

After studying finance and engineering at Lehigh University, Stephen began his career in San Francisco before traveling extensively throughout Asia, Europe and the Americas. His experiences abroad, combined with summers spent working in Nantucket hospitality, helped shape his perspective on food, wine and restaurant culture.

At The Nautilus, Stephen brings those influences together, overseeing the business and operations while helping shape the atmosphere and hospitality that define both restaurants.

MORE ABOUT STEPHEN

Stephen began working as a sommelier at The Boarding House in 2010, eventually becoming Wine Director and Lead Sommelier for both The Boarding House and The Pearl. In 2013, he became a Certified Sommelier through the Court of Master Sommeliers.

His travels have taken him to more than 100 wineries across the world, building the knowledge and perspective he brings to The Nautilus.

While working at The Pearl, Stephen met Liam Mackey and Clinton Terry. The three discovered that their different areas of expertise complemented one another and began planning their ideal restaurant.

The Nautilus opened on Nantucket in May 2014. The team subsequently opened The Gaslight in 2019 and expanded The Nautilus to Boston's Pier 4 in 2021.