Andy Cartin

Partner, jm Curley, Bogie’s Place, and The Wig Shop

A native of Hartford, Connecticut, Andy Cartin has worked in wine, food, beverage, and hospitality since 2000. He began his career with Max Restaurant Group and went on to build broad operational experience across hotels, restaurants, and retail wine programs.

Cartin has held key hospitality roles including in-room dining and dining room manager at The Atlantic Hotel & Spa in Fort Lauderdale, Florida; food and beverage manager overseeing four restaurants at Boston’s Lenox Hotel; and wine merchant at West Side Wines in Connecticut. He later moved into restaurant operations as general manager for The Aquitaine Group in Boston.

In 2005, Cartin joined Babak Bina’s hospitality group and became a partner in 2011. He helped open jm Curley and later expanded the Temple Place portfolio with Bogie’s Place and The Wig Shop. Known for his thoughtful beverage perspective and strong understanding of hospitality operations, Cartin has helped establish these concepts as longstanding fixtures in Boston’s downtown dining and bar scene.

Cartin is also a founding partner of BCB3 Hospitality, the restaurant group behind acclaimed Boston concepts including Michelin-recommended Somaek, Temple Records, Sushi @ Temple Records, ZURiTO, and Willie’s. In 2024, BCB3 Hospitality was named “Restaurant Group of the Year” by The Boston Globe.

His wine and beverage programs have received local and national recognition from outlets including Food & Wine and Boston Magazine. As one of the few hospitality professionals to earn the prestigious Master of Bourbon designation from the Council of Whiskey Masters, Cartin brings advanced knowledge of whiskey production, maturation, blind tasting, and spirits education to his beverage programs. His technical expertise and hospitality experience are reflected in the beverage offerings at jm Curley, Bogie’s Place, and The Wig Shop.