Rialto Restaurant & Bar

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Rialto Team


Ivan Law

General manager
Born and raised in Newton, MA Ivan was exposed to the world of food and hospitality at a young age; he took his first position training as a cook & teaching assistant at the Tiger’s Loft –a student run restaurant at Newton North– when he was just a sophomore in high school. Crediting his mother and high school culinary teacher for sparking his interest in pursuing a career in the culinary world, it was their encouragement that led him to enter a recipe contest sponsored by Johnson & Wales University when he was a senior. His recipe went on to win the state title, awarding him a scholarship to attend the University.  After graduating from Johnson & Wales in 2001 with a Bachelors degree in Hospitality Management and an Associates degree in Culinary Arts, he took on his first professional role working for Jody Adams at Rialto as a prep cook. After continued work behind the line for a few years, he began transitioning into Front of the House roles at Adams’ Red Clay. Beginning as a host before expanding into different roles such as food runner, server and busser. He mastered each role before moving on to the next, eventually accepting his first role as Dining Room Manager. He continued his experience working as restaurant manager in some of Boston’s best restaurants including Grill 23, Harvest, Towne Stove & Spirits, and Douzo before coming full circle 15 years later and returning to Rialto in 2012 as General Manager. Having always enjoyed being a part of what we call the “people business” he feels privileged to lead a team of hardworking individuals that collectively achieves greatness on a daily basis.

 

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Bernard Burlew

Assistant General Manager

Born in New Jersey, Bernard Burlew began his career in the hospitality industry as a bus boy at the age of 15. While studying English in college, he continued his work in restaurants as a server in New York City; waiting tables at several restaurants, most notably La Colombe D’or and Union Square Café. In 1996 he moved to Boston for the first time, taking a job at Rialto as a server and bartender. While living in Boston he continued his career in the hospitality industry, taking on the role of Service Director at Tables of Content catering before moving on to Radius where he became Restaurant Manager. He later returned to New York City, working at Craftbar, Riingo and Fiamma while pursuing a career in acting.  During this time he travelled back and forth between New York and Los Angeles appearing in over 20 commercials, several films and television shows, and numerous plays. He recently decided to move back to Boston in Summer 2013 and is thrilled to return to Rialto, one of his favorite restaurants in Boston, rejoining the team as Assistant General Manager. His love of food and working with people is what he enjoys most about the hospitality industry. Bernard is also involved in animal care and rescue, and is an avid supporter of the Beagle Freedom Project, a Los Angeles based charity that works to rescue Beagles from medical testing labs. When he is not at Rialto, you can find him roaming the Somerville dog parks with two beagles of his own— Sam and Holly.

 


Young Won

BEVERAGE DIRECTOR

A native of Cambridge, Massachusetts, Young Won never dreamed she could make a career out of food and drink, two of her very favorite things. Well versed in Boston’s nightlife and gastronomic endeavors for the last two decades, Young started her fine dining training under the leadership of Geoff Gardner, Frank McClelland, and Ken Oringer. She took a hiatus to study architecture and to discover new cuisines and wines all over the globe and It did not take her long to return to Clio where she developed her cocktail knowledge under Todd Maul. She quickly discovered that her passion for design and construction translated into the work she did behind the bar.  Her focus is on cocktails, with a philosophy that they can, and should be, a conversation piece.  Her knack for exotic pairings, pushing boundaries and breaking pre-conceived notions make her concoctions evoke memories of food and foreign places.  Her progressive approach to wine and spirits and particularly keen palate make the bar at Rialto an ever-evolving adventure. In 2013 Young was named Best Mixologist in Boston by The Improper Bostonian Magazine.

 


Jacki Morisi

PR & Marketing Manager
A New England native, Jacki has always had hospitality in her blood, working in the front of house at restaurants since she was 17. She attended Northeastern University, where she graduated with a degree in Business Administration & International Affairs.  During her time at Northeastern, her main concentration was in Marketing and Public Relations, exploring different aspects of the industry through various internships, from corporate marketing at Eagle Investment Systems to in-house PR for Together, Boston’s first music, art and technology festival. In 2010 she expanded upon her love of food and hospitality by co-founding food blog Just Add Cheese, which led to additional writing opportunities with Huffington Post, Complex Magazine, Boston Globe, and the creation of Boston.com’s Chow Down Beantown, a food-focused column catered to young adults in the New England Area.  Combining her professional experience with her passion for hospitality and the local dining scene, she joined the Rialto team in 2012 as PR & Marketing Manager.

 

Haylie Starin

Private Events Manager

 

 
Brian Rae

Chef De Cuisine
Brian grew up in Ridgefield, Connecticut.  After high school, he went to The Culinary Institute of America in Hyde Park, graduating in 1997. Rae then worked in restaurants in his Connecticut hometown, at Bernard’s and The Elms Inn. The zealous young chef’s introduction to serious seafood was with Chef Steve Cavagnaro at Nantucket’s long-standing seafood institution Straight Wharf. Cavagnaro’s simple approach to food taught Rae how to best utilize and highlight ingredients.  Seeking more experience in a culinary city, Rae joined the opening team for Rick Moonen’s first Vegas restaurant, RM Seafood, as sous chef. After a year, Moonen promoted Rae to chef de cuisine of the fine dining arm of the two-in-one restaurant. Under Moonen, Rae has continued his extensive training in seafood, with a focus on sustainability, and further developed his ingredient-driven sensibility.  In 2008 Brian won a rising StarChefs award. Brian joined the Rialto team as sous chef in November 2009, later taking on the role of Chef de Cuisine in 2010.

 


Peter McKenzie

Sous Chef
Peter grew up in Washington DC.  He studied at the North West Culinary Institute in Vancouver B.C.  He worked in a few small fine dining restaurants and catering companies in Vancouver before moving back to D.C. where he worked at a southern inspired French restaurant called Vidalia.  Peter moved from prep cook to chef de tournant in a year and upon moving to Boston was recommended to work with Jody Adams.  Peter started at Rialto in late 2008 as a line cook and after a short stint in Nantucket joins the Rialto team as sous chef. Peter is interested in offals and off cuts as well as increasing peoples interest in the more delicious less desirable parts of the animal.

 

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Jonathan Posiko

Executive Pastry chef                                  

Born in Rochester, New York, Jonathan Posiko first stepped into the kitchen at a very young age. As a child he would translate recipes left behind by his late grandparents, whom were of Ukrainian decent. He found excitement in recreating the dishes and experimenting with new techniques while baking with his family during the holidays. As a student, he began his studies in Journalism & History while pursuing a career as a Foreign Correspondent. While in graduate school he spent time working in an Eastern European Bakery.  As he continued to work there, he grew more interested in the industry and shortly after the events of 9/11 he decided to switch his educational focus and began studying at the Culinary Institute of America.  In 2005 Posiko moved to Boston he was jobless, and began the search for a position that would pay the bills. After a visit to The Charles Hotel he was instantly won over by the intimacy of the Rialto kitchen and it’s use of local, seasonal ingredients, scratch production and frequent menu changes. He quickly joined the pastry department at Rialto and was part of the original team that helped “reinvent” Rialto during it’s 2007 reopening.  In 2012 he took over the role of Executive Pastry Chef.  Believing that food is one of the few common denominators linking all people, he loves providing a wide variety of customers with a mutually-enjoyable experience. To this day he remains excited and committed to creating beautifully unique and delicious desserts that encompass impeccable care for ingredients, a scientific process and harmony of tastes.