The Emory is an owner-operated, chef-forward neighborhood barroom and kitchen in Boston’s Beacon Hill. Driven by a commitment to sincere hospitality, owner Andy Kilgore brings with him more than 25 years of industry experience to his first restaurant concept. Helmed by Executive Chef Derek Robert, the menu features fun, modern takes on simple, seasonally-focused, American food.

what’s in a name?

For generations, men in the Kilgore family have been named Emory, yet none was ever known by it. Adopting middle names or nicknames - like Andy’s grandfather, Spuds, who was aptly named for his love of potatoes as a child - the Kilgore men are united by this oft-unspoken moniker, each one embodying its meaning, “home strength,” in their own way. 

When envisioning the restaurant concept, Andy kept coming back to the feeling of spirited dinners shared between friends and family. He wanted to create a place that evoked the same sentiment, a place whose walls enveloped guests in its own embrace: home strength.

The Emory was born.




Andy Kilgore, PROPRIETOR

For as long as he can remember, Andy Kilgore has been drawn to convivial establishments that value social, community-driven dining experiences. Good food and drink should be a given. It’s that sentiment exactly that drives him each day and inspired him to open The Emory.

While unexpected, a career in hospitality certainly seemed inevitable. Throughout college, Andy held a variety of restaurant jobs and found himself relating more to the people he worked with than studied with. In his late twenties, a move to Aspen put him behind the bar. Over four years, Andy took a deep dive into his wine education and fully committed to the road ahead.

In 2001, Andy returned to his home state and soon landed a bartending gig at Barbara Lynch’s critically-acclaimed No. 9 Park in Beacon Hill. While there, he worked alongside some of today’s biggest names in Boston’s food scene, a team leading the city’s cocktail revolution. It was here that Andy first considered restaurant ownership.

From No. 9 Park, Andy went on to open and manage bar programs for cocktail-forward establishments like Stoddards and Foundry on Elm and took over the wine program at Lucca North End. In 2014, he opened Broad Street Riot as general manager & creative partner, an opportunity that sealed the deal on imagining a restaurant of his own. While consulting on projects around town, Andy pieced his vision together: a gathering place for friends & family to enjoy each other’s company with great food & drink.

Now, in summer 2019, Andy returns to Beacon Hill to open his first owner-operated concept, The Emory.


DEREK ROBERT, Executive Chef

For Springfield, MA native Derek Robert, it wasn’t until his first dishwashing job at age 14 that he developed any interest in the hospitality industry. They were the ones having all the fun, and he wanted to be a part of that. Hard work paid off, and once Derek got on the hot line, he was hooked. 

In 2008, Derek graduated from the Connecticut Culinary Institute and then moved to Newport, RI where he spent five years honing his skills in butchery, fermentation, and pasta. Returning to his Massachusetts roots, Derek joined Chef/Owner Matt Jennings for the opening of Townsman in Boston. After just two years, he was named Chef de Cuisine.

Now, Derek brings his own personal approach for blending the traditional with modern ideas as executive chef at The Emory.


Devin Henry,
Sous Chef

Hailing from Arkansas, Devin got his start at Mr. B’s, a family-owned steakhouse near his hometown. In 2012, he moved to Boston to pursue film & photography but always kept one foot in the kitchen. As his personal culinary style began to evolve, so did his commitment to food, and Devin dedicated himself to a career in hospitality. Since then, he’s cooked in some of the city’s leading restaurants, including Townsman, O ya, and Bar Mezzana. Now Devin joins forces with Derek once again for a creative, talented kitchen team.

Graziele Maiden,
General Manager

Brazilian born and raised, Grazie first came to Boston with the plan to stay here for just six months. But she caught the restaurant bug and found herself at Sel De La Terre and Eastern Standard before joining the opening team at Hungry Mother. Since then, she’s managed the openings for Tavern Road and Naco Taco before heading to Pagu. It’s exactly this kind of experience we want in The Emory family, and you can bet Grazie brings both her love for hospitality and a little Brazilian heat to the table.


Melissa Benson,
Bar Director

From Nantucket to NYC and back to Boston, Melissa has worked at some great spots, including Eastern Standard, Belly Wine Bar, and Brick & Mortar. She joined the opening team at Townsman (along with Derek) and was named one of The Improper Bostonian’s “Bartenders to Watch” (and watch we did!). Melissa upped the ante with her creative cocktails at A4Cade in Cambridge and rainbow hair. Now, we get her all to ourselves at The Emory where she’s shaking things up as bar manager.

Tess McMahon,
beverage director

Born and raised outside of Boston, Tess fell for the hospitality industry after graduating college. In 2015, she joined the team at Row34 in Fort Point and dove into learning everything from oyster farming to beer & wine pairings. Then it was on to Michael Schlow’s Doretta Taverna and Explorateur, an all-day cafe, restaurant, and bar where she became wine director after earning her sommelier certification from the Court of Master Sommeliers. Tess’s creative spirit and knack for pairings makes for the perfect blend for our resident wine guru.