Liam Mackey
Founding-Partner / Culinary Director / BOH Operations
A Vermont native, Liam Mackey developed a passion for food growing up on his family’s sustenance farm, The Old Dam Farm. They raised livestock for family and friends, grew vegetables and made maple syrup in the spring.
Living near the ski areas of central Vermont, Liam cut his teeth in the hospitality industry early on, primarily to earn season passes so he could enjoy winter sports. Once he found his way into the kitchen, he became hooked on the excitement of the back of the house. He soon realized he needed to refine his skills and enrolled at The New England Culinary Institute (NECI).
Graduating from NECI in 2004, Liam traded the mountains of Vermont for the beaches of Nantucket. He began working for Seth and Angela Raynor at The Boarding House and The Pearl restaurants. He helped open new concepts and develop products with the Raynor Team, rising through the ranks to the level of Chef de Cuisine of The Pearl, a position he held for five years before branching out to start The Nautilus.
Working seasonally on Nantucket allowed time in the winter to combine his interests of Asian cuisines with his love of travel. Liam was able to explore the food and culture of Southeast Asia, China and Japan. These trips continue to influence and inform his cooking to this day. Not every off season was filled with travel however, he also spent time in the kitchens of Clio, Uni and Toro in Boston and two winters cooking and eating in San Francisco and Los Angeles.
Near the end of his five year tenure as head chef of The Pearl, Liam met Stephen Bowler and Clinton Terry. Together the three teamed up to create what would be a long journey of The Nautilus in 2014, that was then followed by The Gaslight in 2019. The Nautilus’ second location opens on Boston’s iconic Pier 4 in 2021.
Liam has been recognized by Star Chefs as one of the Best Young Chefs in the Northeast, as well as one of the Best Chefs of America. Additionally, his food has been recognized in Boston magazine’s Best of Boston awards (Best Restaurant, Overall Excellence - Cape & Islands). He has also been featured in The New York Times, Wall St no reet Journal, Travel & Leisure, and Conde Nast Traveler.
When not working Liam enjoys spending time with his wife (Courtney) and two children (Calvin and Gigi), friends, trying new restaurants, and getting back to his outdoor Vermont roots.