Chef Spotlights

The chefs rewriting hotel dining

The stereotype of the anonymous hotel kitchen died in Boston some time ago. The city's hotel restaurants now trade head chefs with its independent scene, and the traffic runs both ways: names built in neighbourhood dining rooms take over hotel flagships, and hotel alumni open the next wave of independents. This category profiles the people at the pass, their training, their suppliers, the dish that explains them, and what running a kitchen inside a hotel changes about the cooking.

Interviews are conducted directly and quotes are theirs, not reconstructed. Where we assess a menu, we have eaten from it.

From profile to plate

The restaurants these chefs run are mapped in our 50 places to eat and drink around the city's hotels, and the broader food scene threads through our Inspiration coverage. To sleep upstairs from a kitchen you want to try, cross-reference the neighbourhood hotel maps, and slot the reservation into your day-by-day plan before the table disappears.