Chef Larry Boylan


Chef’s Bio
Although Larry Boylan, owner/chef of the Inn at Sugar Hill has been providing memorable dining experiences at the Inn at Sugar Hill for over 24 years, his love of cooking goes back much further.  “I have a picture of me, at the age of 10, baking a cake in my sister’s Easy Bake oven, so I guess my culinary career officially started there,” states Boylan.  “Then at the age of twelve, I orchestrated a candlelight three-course anniversary dinner for my parents by turning our home into a restaurant complete with printed menus, servers, busboys (my younger siblings) and of course me as the chef”.  “At 14 I started washing dishes at a real restaurant where my father was working as a line cook and I was hooked”.  After many stints in area restaurants, earning a degree from LaSalle University and a short career as an accountant, Boylan, at the age of 24, opened the successful Teresa Martin’s Cafe in Stone Harbor.  Three years later he sold it and bought the waterfront Moore Villa in Mays Landing. With the support and encouragement of his wife Tina, and the help of his two brothers, Andy and Dan, they renovated it and created the Inn at Sugar Hill.  “I have two creative passions in my life… cooking and renovating,” Boylan adds.  In January of 2009, Boylan put down his spatula and put on his tool belt once again to complete the Inn’s tavern expansion and dining room make over. In 2015 again put on the tool belt and undertook a remodel and update of all the overnight rooms at the Inn. Larry can often be found at the Inn’s docks relaxing on Grace, his sailboat, or readying her for a cruise down the Egg Harbor River