Between my junior and senior year in college, I worked at No. 9 Park. I’d applied for a dishwasher prep-cook job, and they were short-staffed in their pastry department, so I was the pastry plater. People were passing me food to taste, the foie gras and the prune gnocchi. That experience really caused me to think, “I could do this.” Chef Marc Sheehan

I like eating at places that feel kind of classic, that feel like home. I lived in Quincy for a long time, and I loved going to Denly Gardens in Weymouth. It’s a pizza place that’s been there since 1933. You order your pizza, you might wait 45 minutes to an hour, and it’s cash-only. The bar doesn’t have any seats; it has a rail that you lean on. It’s this thin, Roman-style pizza. They import all their products from Italy. You can just order a plate of anchovies that come with Scali bread and pats of butter that are still wrapped in little gold foil. Chef Marc Sheehan

https://www.bostonglobe.com/2026/07/01/lifestyle/marc-sheehan-northern-spy-revolutionary-era/