Brian Houlihan’s love of cooking began at age thirteen in his hometown of Ballincollig, County Cork in Ireland. At age eighteen, upon completion of culinary school, he ventured abroad and landed at The Harvard Club in Boston. From there he served as the Sous Chef of The Four Seasons and then Executive Chef at The Bostonian Hotel.
In 2003, Brian took his talents to the suburbs with Bia Bistro in Cohasset. Showcasing his appreciation of fresh local ingredients, he earned accolades from Zagat Guide, Best of Boston and Best of South Shore. His second restaurant, The Tinker’s Son in Norwell, opened in 2009. Named for a touching parable and poem penned by his father, the pub is the realization of his dream to serve authentic dishes from his native Ireland. Houlihan’s third endeavor was the launch of Galley Kitchen & Bar on Scituate Harbor with partner Erica White. Their sustainability minded, creative, small plates have landed two Best of South Shore nods and a Best of Boston – Best New Restaurant South award.
Houlihan’s latest venture is the introduction of the new Trident Raw Bar and Galley, opening this fall in the Hingham Shipyard. The restaurant will feature tapas-style small plates, focusing on local and sustainable ingredients, as well as a vast raw bar. Houlihan and his crew will be bringing signature dishes from each of his restaurants to the Harvest Moon Feast on Monday, September 26 at the Mill Wharf in Scituate.
