She brings culinary skills from the country’s top fine-dining establishments to her new role at Encore Boston Harbor
Encore Boston Harbor is thrilled to announce the selection of Chef Megan Vaughan as the new Executive Chef of Rare Steakhouse and the soon-to-open Medium Rare Lounge. An accomplished culinarian, Chef Vaughan will oversee the culinary operations at both sites.
Chef Vaughan brings years of experience to her new role, having most recently served as Executive Chef at Michael Mina’s Bourbon Steak in Seattle. Prior to that, she held the titles Corporate Chef within the Mina Group and Executive Chef at The Beach Club in Santa Monica. Chef Vaughan also spent four years as the Executive Sous Chef at Wolfgang Puck’s CUT in Beverly Hills, which was awarded a Michelin Star during her tenure.
In her new role, Chef Vaughan will lead the culinary programs and talent development for Rare Steakhouse and the new Medium Rare Lounge. She will draw on her years of high-end, fine- dining experience to continually elevate the award-winning service and cuisine that Rare Steakhouse is known for.
A stylish addition to Rare Steakhouse, the Medium Rare Lounge will open in mid-April under Chef Vaughan’s direction. The lounge will offer classic and new interpretations of popular cocktails, approachable menu items and an intimate, locally sourced raw bar. The lounge atmosphere will create seamless transitions between pre-dinner drinks, enticing bites and after-dinner nightcaps. Guests can create their own seafood experience from the raw bar, try the “BDF” (Best Damn Fries) with a side of black truffle, parmesan and bearnaise sauces, or indulge in the Wild Wood, a unique Medium Rare Lounge spin on the classic whiskey sour.
“I’m excited to join the Encore Boston Harbor team,” said Vaughan. “I’m thrilled to bring my passion for creating memorable dining experiences to Boston’s highest-rated Forbes steakhouse.”
When not in the kitchen, Chef Vaughan enjoys volunteering, hiking and spending time with her wife and their two dogs. Chef Vaughan graduated with a Culinary Arts associate degree and a bachelor’s degree in Food Service Management from Johnson & Wales.