Refine your space. Evolve your dialogue.
Designed with you in mind, our beautiful meeting and event venues aim to delicately redefine the tone of professionalism. From executive level gatherings to company-wide soirees, we proudly host experiences to raise the standard of suit and tie.
A Space for All Your Needs
Venues that spark the imagination!
The most unique and sought-after harborside venue in all of Boston. Capture the light and never let go.
Panoramic views of the harbor paint a backdrop no canvas could contain.
Meet Our Truly Exceptional Culinary Team
Two of the finest chefs in America team up to bring you the freshest, most creative bites in Boston. Executive Chef David Daniels presents bold new flavors and colors with every plate. Executive Pastry Chef Shawn Dresser serves mouth-watering sweets that aim to reimagine the modern dessert experience. Unique catering menus bring options that promise to elevate your corporate gathering, no matter the size.
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.