accolades James Beard Award View PDF Food and Wine View PDF Marc orfaly An All-American Chef and His (Other) Worldly Cuisine Marc Orfaly is the kind of unassuming guy with whom you can have a beer and watch Monday Night Football. He enjoys playing drums and has a reputation for knowing how to have a good time. He doesn't seem like the kind of guy who expertly poaches a silken cod and enjoys picking out china. But he is. He is also one of Food & Wine magazine's 10 Best New Chefs 2004, and chef/co-owner of the well-regarded Pigalle in Boston. Orfaly has been impressing patrons and food critics with his French-driven, internationally influenced cuisine since Pigalle opened in 2000. For Orfaly, cooking was originally a simple means to an end. A musician from his adolescence, Orfaly became a short order cook as a teen only to pay for his drum equipment. By the end of high school, however, he was still cooking and his interest became more about the food and less about the drums. He developed alongside Chefs Todd English and Barbara Lynch in Boston and Joachim Splichal and Nancy Silverton in Los Angeles. He eventually fell in love with and married Boston native Foley, a terrifically talented dining room manager and partner. "My dream was to have a small mom-and-pop kind of place with really good food, great service, and reasonable prices," Orfaly said. His restaurant emulates his personality: unpretentious at first glance, interesting and complex as you get to know it.