Row 34, a high-energy, neighborhood centric oyster bar led by Chef Jeremy Sewall and Managing Partner Shore Gregory, announced the appointment of two long time female leaders within the company: Beer Director Suzanne Hays and Wine Director Laura Staley. The two will oversee the beverage programs for all Row 34 locations, including Boston’s Fort Point, Burlington, Massachusetts, Portsmouth, New Hampshire and a fourth location coming this fall to Cambridge’s Kendall Square.
Suzanne Hays joined the Row 34 team in 2014 and has excelled in every role from bartender to general manager. In 2016, she was named Beer Director of Row 34’s Boston location. In her new role, she will oversee the entire beer program for Row 34 company-wide, heading up brewer and distributor relationships, ordering, organization, and education. She will continue to explore her favorite parts of the industry which include discovering new regional brewers and sharing her enthusiasm with guests.
Laura Staley has worked with Row 34 in Burlington since 2017, joining the team from New York City’s Union Square Hospitality Group, and most recently working in the dual role of General Manager and Wine Director. Laura’s passion for wine, particularly Champagne, continues to inspire and ensure Row 34 is recognized not just for its beer program but for an outstanding wine program as well. She will continue to build dynamic wine lists and lead staff education to inspire the teams and their guests.
“Promoting Suzy and Laura into these roles was a completely natural progression that we were really excited to put into place; it’s been a long time coming,” remarks Shore Gregory, Managing Partner of Row 34. “Their innate excitement and curiosity about beer and wine is infectious, and for years they have succeeded in sharing that excitement with everyone around them.”
As the flavor of an oyster is dictated by its environment, the character of Row 34 is led by Chef Sewall and Shore Gregory. Guided by their families’ deep New England roots, they have embraced the opportunity to work alongside the area’s many incredible makers and farmers who put just as much passion into their crafts. Throughout Chef Sewall’s storied career, he has cultivated relationships with fishermen and thought leaders in the seafood community that drive Row 34’s pursuit of serving the most seasonal and delicious ingredients. The team is responsibly committed to helping guests make choices that celebrate, as well as ensure the longevity of, New England’s fishing and aquaculture industries.
Upon opening, the Boston location of Row 34 was named one of America’s “25 Best Restaurants” by GQ Magazine, as well as one of the “50 Best Restaurants” by Bon Appetit magazine. Over the past several years, Boston magazine awarded the restaurant with “Best Beer Program,” “Best Seafood Restaurant” and “Best Neighborhood Restaurant” in their annual Best of Boston awards issue.
Follow Row 34 on Instagram (@row34) and email the team at Boston@Row34.Com to inquire about job opportunities. For photography, interview requests and further media inquiries, please contact Nicole Kanner of All Heart PR at email@example.com.
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