Conor Dennehy is Chef and Owner of Talulla, an intimate, twelve-table restaurant, co-owned by his wife and Talulla’s wine director, Danielle. His culinary career started at The Culinary Institute of America in Hyde Park, New York. It was there that his passion for food, drink and hospitality truly took root.
After graduation, Conor began to grow his career in Boston, wracking up experience in some of the city’s most notable restaurants, including Toro, KO Prime, Beacon Hill Bistro, and Puritan & Co. Infatuated by the precision and speed these fast-paced positions required, he became curious and eager to expand his skill base with new styles of cooking, and moved to the West Coast to work at AME, a Michelin-starred Japanese restaurant in San Francisco.
After a few years, Boston was calling, and Conor moved back home with a position at Coppa, a Boston mainstay by James Beard Award winning chefs Ken Oringer and Jamie Bissonnette. There, Conor met his now wife, Danielle, and not long after, they both accepted positions at Cambridge’s T.W. Food, where he was Chef de Cuisine.
Conor was ready for a new challenge, and decided with Danielle to open their own concept: Talulla. Named after their daughter, Talulla is a true reflection of their family – a welcoming space where guests can enjoy thoughtful dishes prepared with finesse and love.