About Sasha Marx

Sasha joined Cook’s Science after spending two years in Chicago at Michelin-starred Parachute Restaurant where he was a sous chef. He is familiar with the Boston area, having worked for Jody Adams at Rialto and Ken Oringer at Earth and Clio.

Where I Eat

Behind the Scenes

"Killer doughnuts, red flannel hash browns with XO, super solid Benedict. @mareena_grace and @mckenzie.peter have brunch on lock."
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"Maine drop. Split top. #MEgos"
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"Tacos Kim - Peking duck in DF 🦆🌮🇲🇽🇨🇳"
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