As executive chef at the Barking Crab I would love you to join my staff and I for a great seafood experience! Our seafood is brought in fresh every day and prepared with an amazing menu. Being in New England, you will see not just summer, but every season match our menu. We also invite you to try our different specials that change throughout the week, along with our signature dishes that keep our guests coming back for more.

Now, just a little about me. I have been in the business since I was 16 years old. I started at an Italian restaurant in Connecticut called Delucca's Italian Eatery as a busboy.

Because of my passion for food and a dream of becoming a chef, I started from the bottom and worked my way up. After leaving this small restaurant, where I was eventually taught to work every station, I pursued my dreams further at Legal Seafood, where I became the head chef after many hard hours and years and running all three Logan Airport locations. That is where I met world-renowned chef Jasper White, who took time to show me the seafood world.

After leaving Legal Seafood, I went to McCormick and Schmick's, but I soon found myself running fraternity houses at MIT! (That's right, they had their own special chef right in there own kitchen.) Four years later, opportunity came knocking from the Barking Crab. I fell in love with the easy, laid back, family-by-day, business-networking-by-night atmosphere. The staff works well together from the dishwashers all the way to the top, just the way I started.

So come and see us, and all the lobsters in our large tanks, with the family or friends.

Take care, because that’s what we do here at the BARKING CRAB!

John Lee Compton

Executive Chef, Barking Crab - Boston