DAN STOKES  Chef & Owner

Like many gifted chefs, Dan’s interest in cooking began early –  at age 8 he was already making breakfast for his family. His love of making good food for people only deepened over the years. After graduating from Boston College, he worked in several area restaurants, eventually finding his way to the South End’s beloved Franklin Café. The experience was transformational. The Franklin’s emphasis on offering exquisitely prepared, seasonally inspired comfort food in an inviting setting resonated with Dan – and would become guiding philosophy for Red Bird.

Dan left the Franklin to attend the French Culinary Institute in New York City. After graduation, he stayed in Manhattan to cook at the Harrison, a popular Tribeca “neighborhood joint,” and then at Pace, an Italian restaurant. Pace (pronounced pa-chey) sparked Dan’s interest in regional Italian cooking, eventually inspiring a move to Florence, Italy so that he could study with legendary chef Benedetta Vitali. The homemade pasta dishes on the Red Bird menu are a legacy of Dan’s Italian sojourn.

Armed with knowledge, experience, and a clear vision for a restaurant of his own, Dan returned to the Boston area. With Red Bird, Dan has created the kind of small, neighborhood restaurant that he so admired in the Franklin Café and Harrison. At the same time, the menu is all his own: using the best ingredients available to put his unique stamp on classic American dishes.

GEOFFREY ARVANITIS  General Manager + Beverage Director

When you arrive at Red Bird, there’s a good chance that Geoffrey will be the one to greet you. If he looks familiar, it may be because he has been a front-of-house presence at many successful restaurants around the Boston area, most notably Bistro du Midi, Temazcal Tequila Cantina, Church, Tavern Road, and Stephanie’s on Newbury. 

A dedicated mixologist since tending bar in his college days (his alma mater is Merrimack College), Geoffrey is passionate about infusing cocktails with creativity and about introducing customers to little-known microbrews or small-label wines.

Geoffrey honed his organizational skills in less expected way – on the campaign trail. After graduating from college, he worked on a series of state and national-level political campaigns. He returned to the service industry after realizing that he missed the camaraderie and sociability of the restaurant world. These qualities are what drew him to Red Bird: chef-owner Dan Stokes’s vision for a neighborhood restaurant with an exceptional menu and friendly atmosphere.