Thinking Inside the Bokx

Chef Jarrod Moiles of  thinks food should look, taste and feel like, well, food.

"I'm very much a farm-to-table kind of guy," Moiles explains. "I like to keep food for what it is, versus changing it. I like the visual aspect of food to still be recognizable."

Moiles's sense of healthy, natural food originated in his upbringing on an Oxford, MA farm where his dad still lives.

"I grew up making homemade pies and jams and preserves with my mom," he recalls.  "We were involved in the 4H Fair. At a young age I knew I wanted to be involved in food."

At the tender age of 12, Moiles started working at P & D Pizza in Oxford, learning about "traditional Greek fare" from the family that owned that business.  When his brothers Brian and Darryl (Jarrod is the youngest of four boys) opened D & B Moiles' steakhouse in Auburn in 1991, Moiles juggled an on-call role there with being a "regular" student and still working at the pizza place.

After high school, he got his associate's degree at Johnson and Wales and in 1999 was hired as a line cook to help re-conceptualize the restaurant at the Westborough Marriott.

"It was a very eye-opening experience," Moiles says with a twinkle in his eye.

This was followed by stints at the Publick House in Sturbridge, the Sturbridge Bistro and work with Worcester chef Kenny Novotny (formerly of Tianos; currently with Willy's Steakhhouse and Sushi Bar, and Amici's) who gave Moiles his first executive chef position at age 23.

Four years later, Moiles ended up working for the Metropolitan Group, and in just over three years helped them open their Natick, Dedham and brand-new, Back Bay flagship restaurants. 

But when former Bokx 109 executive chef Evan Percoco called and personally asked Moiles to apply for his job (Percoco was leaving to work closer to home), he was eager to bring his fresh food concept to the restaurant in the .

One thing Moiles is very excited about, aside from getting his herb garden up and running at the restaurant, is the chef's table that will reopen in January.

"People will be able to sit right here," he says, gesturing to the marble countertop that surrounds the central stovetop and prep area, "and choose from a menu of six-to-eight offerings, preselected.  They'll be a part of the experience."

When he's not at work, though, Moiles'  "biggest pleasures" are pepperoni pizza (made with olive oil and sea salt, but still having a "heavy grease factor") and sushi.  His down-to-earth relationship with food is reflected not only in his palate and style, but also in his overriding philosophy about how to run a kitchen.

"I'm not a 'Hell's Kitchen' type of chef. I'm more of a teacher-motivator than a screamer-yeller, " he says with a chuckle.

is located in the ; reservations can be made via Open Table.