Journal

In the unpredictable adventure of life, sometimes we are lucky enough to find ourselves at places that are extraordinary and beyond compare. For me, the Boston Harbor Hotel is just such a place. When I first arrived in Boston in 2003 to open another hotel, I became increasingly aware that the Boston Harbor Hotel was a special place within the city – a hotel with a growing reputation for excellence, and an enviable landmark location. Fast-forward ten years to 2013 and I am honored to take on the role of General Manager at the city’s iconic Boston Harbor Hotel. Now that I am here, I can appreciate that the true character of the hotel comes not just from the stunning architectural design and setting, but from the hearts of the employees who work alongside me every day as we strive to create memorable experiences for our many guests. Stephen has over 30 years of experience in hospitality. Born in Dublin, Ireland Stephen has worked in a variety of hotels in Ireland, the United Kingdom and the United States. Prior to joining the Boston Harbor Hotel, Stephen was General Manager at the Fairfax at Embassy Row, a Luxury Collection Hotel in Washington, D.C.

Born and raised in Boston by a large Italian family, David Daniels discovered his unorthodox dream to become a chef from the young age of thirteen. In 1986 Daniels embarked on a journey traveling across the United States to learn the ropes from the masters – including Acqua in San Francisco, Ventana Country Inn in Big Sur, and Pinot Blanc in St. Helena. Upon returning to New England, David took over the reins at The Wauwinet on Nantucket which was awarded the Grand Award from Wine Spectator. He then came home to Boston as Executive Chef at the OAK Bar + Kitchen at the Fairmont Copley Plaza and Aragosta at the Fairmont Battery Wharf, before spending four years as Culinary Director with MET Restaurant Group, Saltie Girl and Stephanie’s Restaurant Group, and Culinary Director for Bespoke Hospitality. Daniels has been the featured chef across many celebrated gatherings, including the Nantucket Wine Festival, Sundance Film Festival in Utah and the Festival de L’uminaire in Montréal. Responsible for all food preparation, presentation, and menu creation throughout the five-star property, Hingham resident David Daniels brings over thirty years of culinary experience on both the East and West coast as Executive Chef of the Boston Harbor Hotel.