Boston’s Newest Dining Concept, STIX Restaurant & Lounge, pairs global cuisine with an awe-inspiring architectural design. 33 Management Group has created another exciting dining and entertainment destination situated next door to its sister venue 33 Restaurant & Lounge in Boston’s trendy Back Bay neighborhood. This stylishly chic venue introduces guests to a revolutionary dining concept that Boston had never seen before.
Owners Greg Den Herder, Igor Blatnik and Steven Carreiro, re enlisted 33’s design firm, 3SIX0 of Providence, to create a stylish, earthy and rich interior for STIX. The design strategy was to create continuity between parts by developing a ribbon that can be traced from the front of the space through to the back. That ribbon, as it spirals through the space, becomes the floor pattern, wood wall panels, cork floor, wood tables, wood ceiling panels and state of the art sensitile bar top. The goal was to create a sense that all parts are connected using a linear theme. Overall the ambiance of STIX is one that is warm, rich and comfortable.
STIX Restaurant & Lounge transports Boston’s dining experience to the next level offering global infusions and flavors to please dining enthusiasts of all types. STIX’s globally inspired menu features 50% of it’s cuisine served on wooden skewers “STIX” infused with flavors such as tropical coconut, ginger, lemongrass, red pepper and kaffir lime, full bodied garlic, basil, lemon and chives as well as delicate blends of rosemary, are also highlighted on this globally infused menu. The menu is also comprised of small plates (appetizers) and large plates (entrees) that have been inspired by our incredibly talented and award winning Executive Chef, Peter T. Eco.
Executive Chef Peter Eco was raised by his grandparents in New York City's Little Italy where he was strongly influenced by their cooking techniques developed in Rome and Piacenza. At an early age Eco discovered the art of Italian cooking, using the freshest products, cooking them simply and maximizing the tastes and textures as only Italians can do. After earning his degree at Johnson & Wales University in Providence, Rhode Island, he returned to NYC where he began his professional career under the direction of Chef Jonathan Waxman.
Eco personally challenges himself to be highly organized with a strong knowledge of culinary operations and presentation. His philosophy is essential in his creations of award winning cuisine. He believes the key is having a calm kitchen where chefs concentrate on the food alone and can enjoy their work - the results are not only reflected in the food but throughout the entire restaurant. Over the years he has learned the craft of cooking from a number of great and talented chefs where he has mastered cooking styles and recipes of French, Asian, Mediterranean, Moroccan and American cuisine.
Whether stopping in for an after work cocktail, dinner with friends or late night snack you wont have any difficulty finding a beverage to accent your meal. STIX’s specialty cocktail menu and hand picked wine list from our Sommelier Paul Westerkamp are sure to tempt and please any palate.
33 Management Group, which consists of President & CEO Greg Den Herder and Chairman, Igor Blatnik have come together with Steven Carreiro, Managing Partner, to create STIX Restaurant & Lounge.
Igor Blatnik, a familiar figure among the international club crowd and Boston’s nightlife industry, and Greg Den Herder, a restaurateur with past experience in Tahiti and Morocco, who met over 25 years ago. Steven Carreiro, born and raised in Boston, joined this award winning team in 2005 as the General Manager of 33 Restaurant & Lounge. Steven’s resume is loaded with awards and accolades for his experience in Boston’s restaurant and hotel industry. The passion and enthusiasm that these three share for STIX will hopefully become evident when you come in and enjoy the atmosphere and experience the various product offerings first hand.
33 & STIX Executive
Chef Peter Eco’s culinary education began in perhaps the most fortuitous of ways: in the Little Italy kitchen of his Italian grandparents. Learning from the source about the importance of fresh, local ingredients, and deft preparation that does not obscure flavors, his tutelage in New York could have been self-contained and enormously successful, but he did not stop there. Beyond learning the cooking techniques of Rome and Piacenza, Chef Eco earned his degree from Johnson and Wales University in Providence, Rhode Island and continued his education under renowned chef Jonathan Waxman. Chef Eco’s culinary style further evolved, incorporating French, Asian, Mediterranean, Moroccan, and New American influences.
This cookwise evolution sped along with stints at the Harlequin (Worcester, MA), Upstairs on the Square (Cambridge, MA), and as Pastry Chef of Clio (Boston, MA), special-event dinners at Craftsteak (NYC) and 209 Boston (Boston, MA), and stagieres at the likes of Daniel, Café Boulud, Lutece, and the famed Friar’s Club (all NYC). Chef Eco has also enjoyed multiple appearances at the James Beard House, the last being with Michelin 2-star chef Miguel Sanchez Romera of L’Esugard (Barcelona).
Chef Eco personally challenges himself to be knowledgeable not only of the food arts, but all aspects of culinary operation. This topto-bottom understanding helps him create a calm, focused kitchen of food enthusiasts whose attention to detail help him create award-winning cuisine. This dedication pervades not only his menus, but the entire restaurant, resulting in impressive presentation from your greeting at the door to the food on your plate. We look forward to seeing what comes out of the kitchen next, as it is sure to be whimsical, flavorful, and an inclusive distillation of the world’s gastronomical heritage.
Robert Skrinyaz, Sous Chef STIX Restaurant & Lounge. One of the most significant disasters in New England history must be the Blizzard of '78. While Sous Chef Robert Skrinyaz did indeed live through that historic event, he has no memory of it. Instead, his earliest recollection involved Polish sausage, spicy mustard, and the stain it left on his blue teddy bear.
An alum of both Legal Seafood’s and Upstairs on the Square, he started as a waiter who wouldn't shut up about the food, until finally it dawned on him that he was on the wrong side of the hot line. Since being part of the opening team at STIX, he has learned much and done a lot of cooking, but still won't stop talking about cow anatomy and how it relates to the steak on your plate.
Malinda DeChristopher, 33 & STIX Pastry Team Leader, started down her culinary path at an early age, with a running start: as a child, she would tear around her aunt and uncle’s Swedish bakery, much to the distress of locals and easily-frightened animals. She continued her prodigal adventures in the kitchen both by pursuing a culinary major in high school, and getting her first kitchen prep job at the tender age of 15, entering what Anthony Bourdain calls the “life of adventure, looting, pillaging and rock-and-rolling through life with a carefree disregard for all conventional morality.” Not bad for a girl from Massachusetts’ South Shore.Her studies continued at the prestigious New England Culinary Institute, after which her path led her from serving, to cooking on the line, and finally to a bake shop where her love of sugar and confectionary blossomed. She furthered her restaurant experience under former pastry chef Kate Henry. Now, Malinda is crafting kaffir lime pannacottas, gingerbread cheesecakes, and STIX signature raspberry sashimi, one of the only desserts you use chopsticks to drink.
Our Goal: To be a superior restaurant and entertainment company through constant innovation, attention to detail and a focus on quality in all that we do.
Our Team: We believe that the greatest strength of 33 Management Group lies within our people. We are committed to providing an exciting environment that recognizes initiatives and performance. We offer opportunities for growth and challenge individuals to achieve their best.
Our Guests: We are dedicated to greeting each person who walks through our doors with warmth and friendliness. We create an outstanding dining and entertainment experience through identifying, fulfilling and exceeding Guest expectations.
Our Communities: We build relationships through participation and service and work together to help meet the needs of the community.
Greg Den Herder
President & Owner