AHW guest chefs

Executive Chef, Boston Harbor Hotel, Boston MA

Daniel Bruce

More than twenty-four years ago, when Chef Daniel Bruce was one of the country’s most promising young culinary talents, he was lured into the kitchens of Boston’s landmark waterfront hotel, the five-star Boston Harbor Hotel at Rowes Wharf. Upon taking the reins, his passion for pairing the flavors in food and wine launched the hotel’s most successful ongoing event, the Boston Wine Festival. More than twenty-three seasons later, the Festival has evolved into a world-renowned series featuring winemakers from some of the world’s best wineries for which Daniel has created more than 3,000 original dishes, each one designed to perfectly complement the wine with which it was served.

Boston Harbor Hotel’s Meritage, one of Boston’s few Forbes four-star restaurants, features an innovative menu designed to marry culinary flavors to wine flavors. On the first floor of the hotel, the waterfront Rowes Wharf Sea Grille celebrates the sea through its breathtaking setting, nautically-influenced design, and menu, which reflects the best of the freshest local catch prepared in a minimalist yet artful way.

Daniel has also lent his expertise elsewhere to expand the Festival and Meritage to other cities. In 2010 Daniel brought the Festival to The Fairfax at Embassy Row in Washington D.C. and the Claremont Hotel Club & Spa in Berkeley, CA. Inspired by Meritage, Daniel worked on the opening of new Meritage restaurant at the Claremont, which also celebrates food and wine pairings.

Born and raised in northern New England, Daniel Bruce graduated with honors from Johnson & Wales University in Rhode Island, and then traveled to Italy and France for more traditional training. Upon his return to the United States, he began working in New York City at 21, becoming the youngest executive chef in the history of that legendary restaurant. Daniel’s dream, however, was to return home to New England and find a place where he could fully develop the dimensions of his talent and culinary interests. Now in his third decade at the Boston Harbor Hotel, Daniel continues to find creative ways to broaden the culinary experience for patrons and guests of the hotel.

Daniel Bruce has been awarded the title of Vice Consellier Culiniaire, Bailliage de Boston, has been honored twice as one of the "Best Hotel Chefs in America" at the James Beard House, and is an honorary member of Chevalier du Tastevin. He has been recognized by Boston magazine as the city's Best Hotel Chef, made numerous live television appearances on national programs such as NBC's “Today”, and was awarded an honorary doctorate from his alma mater, Johnson & Wales University in 1996. Last year, he was awarded Chef of the Year by the Massachusetts Restaurant Association, and released his first cookbook, “Chef Daniel Bruce Simply New England” a collection of easy-to-make recipes for the home cook, available nationwide.

To learn more about Chef Bruce, please see his website here http://chefdanielbruce.com/

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