A native of Washington DC, with long time family ties to Marthas Vineyard, he was classically trained at The Culinary Institute of America and L’Acadamie du Cuisine. Chef Boyd spent most of his career cooking in Washington DC and Boston under such notable chefs as Jasper White, Todd English, Nora Pouillon and Patrick Clark. Then, for many years as the Chef of Restaurant Nora, Sushi-Ko and Victory Restaurant (Portsmouth nh).
A longtime avociate for local food ways, sustainable and organic farming. Chef Boyd has spent 30 years promoting and protecting North Atlantic Fisheries and the people who earn their livelihood from them.