Take your palete on paths undiscovered…
Take a seat and let your palete explore paths uncharted. The freshest seafood in Boston paired with internationally renowned cocktails evoke the senses and awaken the spirits!
Nationally recognized Sea Grille restaurant sitting proudly on the waterfront.
Bold sunset cherry tones and the aroma of smoked roses create an ambience unique only to Rowes Wharf Bar.
The finest breakfast, lunch, and dinner Boston has to offer all the tip of your fingers and delivered to the comfort of the room.
Salty air, smooth sounds, and sensational seafood. Join us for one of Boston’s most anticipated summer traditions.
Experience New England at its finest with a delicious, five-star picnic spread on the Rose Kennedy Greenway.
Seeking something different?
Discover upcoming events
Find out about upcoming special happenings at the hotel and around Boston, including holiday celebrations, unique programming and local festivals.
Meet Our Truly Exceptional Culinary Team
Meet the finest culinary duo in Boston! Executive Chef David Daniels and Executive Pastry Chef Shawn Dresser present masterpieces crafted from the freshest, locally sourced ingredients and a creative vision you have to see to believe. Bold passion and brilliant execution pair delicately to immerse the senses and awaken the palette. Bon Appétit!
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.
Executive Pastry Chef
Shawn was born and raised in Abington, Massachusetts, Shawn Dresser realized his passion for culinary at the young age of eight. He found a love for cooking shows and admired through his screen the talents of Julia Child and Jacques Pépin. Picking up new skills along the way, Shawn committed to cooking full Sunday dinners for his family, unknowingly beginning his successful career in hospitality.
Despite his young age, Shawn always showed an eagerness to learn and grow as a chef- even asking for a wok on his 10th birthday! This drive and passion to succeed only grew as he attended the French Pastry School in Chicago, Illinois as well as the Notter School in Orlando, Florida and Newbury College in Brookline, MA.
Prior to joining the Boston Harbor Hotel team in 2008, Shawn was a Pastry Chef at the Hotel@MIT and the Seaport Hotel in Boston.
Formally trained in savory, Shawn Dresser has become the creator behind all of the perfect pastries and decadent baked goods at the Boston Harbor Hotel. Shawn is passionate about his role as Executive Pastry Chef, and his immense talent and artistry are displayed in his creations that are equally as eye-catching as they are delicious.
Aside from being in the kitchen, Shawn finds the most joy spending time with his wife, Nicola, and his daughter, Audrina.