The Boston Harbor Hotel is pleased to announce the appointment of Paolo Gama as its new Executive Chef, leading the culinary operations across the property. A hospitality veteran with a career spanning kitchens, dining rooms, hotels, and large-scale culinary operations, Gama brings a deep respect for the craft of cooking and a thoughtful approach to hospitality, leadership, and the guest experience.
“For me, it’s all about respect — respecting the cultures and traditions behind the food while bringing a contemporary perspective to classic techniques and flavors. I want to celebrate the ingredients and culinary traditions that make New England unique, while introducing new ideasin a way that feels authentic to the region,” said Gama.
Gama joins the Boston Harbor Hotel following a career spanning diverse culinary and hospitality environments, most recently in Austin, Texas. His passion for hospitality began at a young age, working alongside his mother, a chef. His Mexican heritage continues to influence his culinary perspective, shaping his appreciation for bold flavors, fresh ingredients, and techniques such as smoking and fermentation. At the heart of his approach is a belief that food is about more than what is on the plate — it is an expression of culture, generosity, and connection.
At the Boston Harbor Hotel, Gama will oversee the property’s culinary operations with a focus on quality, consistency, seasonality, and a strong connection to the region. His cooking style blends contemporary techniques with classic influences, taking care to honor culinary traditions while introducing a fresh perspective. He is particularly excited to explore New England’s seafood, farms, and local traditions, drawing inspiration from the region’s ingredients and heritage to create a thoughtful, memorable dining experience.
Outside of the kitchen, Gama enjoys fishing, traveling, exploring food and drink cultures, and spending time with his family. As a newcomer to Boston, he is embracing the opportunity to discover the city through the lens of a chef — one neighborhood, market, restaurant, and meal at a time.