Today we’d like to introduce you to Stephen Oxaal.
Stephen, please share your story with us. How did you get to where you are today?
I grew up in a family of six with a mother who loved to cook and father preparing gourmet meals. I was born in Southern California and moved to New Hampshire at age 11, and except for a short time in Texas, I have been in New England ever since. After completing culinary school at New England Culinary Institute in Montpellier, Vermont, I needed to complete two separate six-month internships. The first internship was in New England and for my second internship, I elected to move to Dallas. I chose Dallas because I have family there and I wanted to go someplace warm. I worked for a wonderful restaurant group throughout my internship and after proving myself, the group offered me the opportunity to help open a new restaurant in Houston. As a 20-year-old who was eager to learn, I jumped at the opportunity and moved to Houston for an incredible experience.
When I returned to New England to work with Barbara Lynch I worked at B&G Oysters, NOT The Butcher Shop.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Of course, in the restaurant and food industry, there will always be bumps in the road. When I first began my position with Salt Water, Inc., I had to take a crash course in boat terminology and all things that go along with catering on a boat. I didn’t have experience with boats, so it took time to learn boat terminology. I’d also say that catering on a boat requires a lot of planning and team work, so much so that it’s like a big game of Tetris. Catering on a boat as well as an island requires well-choreographed logistics, timing and transportation. For example, planning for the Luau on Spectacle Island (which occurs on Sundays) begins the Tuesday before the cruise. We have to prepare the roasted whole hog and all the food well in advance and ensure it’s transported carefully and cooked just right.
The amazing unwavering passion of my team and the reliable team work helps make the bumps in the road seem much smoother, and less daunting. I feel lucky to work with people who are so passionate about what they do each day.
Please tell us about Salt Water, Inc. in partnership with Boston Harbor Cruises.
Salt Water, Inc. started in 2017, when Chef Barbara Lynch partnered with Boston Harbor Cruises. At Salt Water, Inc., we want to reinvent food service on the water by bringing each of our guest’s world-class cuisine to enjoy on the most distinctive venues – whether it’s on a cruise to the Boston Harbor Islands, a sunset cruise or private charter. My team and I design truly inspired menus to make celebrations memorable. The way we look at it, the food makes the event.
I’m most proud of the fact that we serve approachable, high-quality and delicious food in all our outlets – whether it’s at the concession stands on Spectacle Island, a sunset cruise, weekend event cruises or private charter cruises, the cuisine is exceptional. I’m proud that we’ve figured out how to make delicious cuisine accessible and fun for New Englanders and travelers.
Each day, the Salt Water, Inc. team prepares fresh ingredients and gets the food where it needs to be, because we have carefully planned each aspect of the cruises to seamlessly provide the most excellent experience for all passengers. I’m so proud of Salt Water, Inc. and the fact that we continue to provide opportunities for everyone to enjoy excellent cuisine on Boston Harbor Cruises today and in the future.
Unlike any other cruises, Salt Water, Inc. and Boston Harbor Cruises provide the whole package. From a wedding rehearsal dinner, a business luncheon, a get together with friends, date night – you name it – we provide a cruise, dining, adventure and more all in one. We can cook on the boat and prepare ahead of time to provide an unbeatable experience for any occasion. No one else in Boston does that.
What quality and characteristic do you feel is most important to your success?
The three most important characteristics that have helped me achieve success include passion, honesty and drive. If you don’t have these three things, you’ll have a bad day at the job. It’s challenging to be a good teammate and continuously get things done in the best way possible; yet my friend and mentor, Chef Barbara Lynch continues to do this every day.
Pricing:
- We offer many experiences that can accommodate a wide array of price points. You can order, delicious casual food or exquisite, elegant cuisine. Tickets for the Clambake and Luaus are $99 per guest. The premium yacht vessels can be reserved privately beginning at $2,900.
Contact Info:
- Website: www.bostonharborcruises.com
- Phone: 617-720-9211
- Email: charters@bostonharborcruises.com
Image Credit:
Boston Harbor Cruises.
Image of the team, list of those in the photo: (From L to R) Salt Water Inc.’s GM Kevin Tyo, Salt Water Events GM Bob Doyle, Chef Stephen Oxaal, Chef Barbara Lynch, and Salt Water Inc.’s Sous Chef Scott Siegel.
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