couple on the fan pier overlooking boston harbor

Boston Wedding Venues


At the Boston Harbor Hotel, our experienced wedding specialists will create a wedding celebration that is truly Beyond Compare. With the Boston waterfront serving as a grand backdrop, we offer a distinctive collection of wedding venues steeped in our signature “classically current” luxury and sophistication.

Whether you’re planning an intimate family affair or an evening of dinner and dancing for up to 500 guests, your wedding day at the Boston Harbor Hotel will be the perfect start to a lifetime of happiness.


View Magazine Real Weddings



Wharf Room

With dramatic 19-foot ceilings, glittering chandeliers and captivating harbor views, the hotel’s 5,488 square-foot Wharf Room is considered Boston’s most sought after wedding venue. Spacious, elegant and romantic, the Wharf Room and foyer can accommodate up to 250 guests.

Atlantic Room

The Atlantic Room, overlooking Boston’s waterfront, offers brides and grooms an ideal setting for a true New England wedding. Wrapped in floor-to-ceiling windows, the versatile 4,000-square-foot space can accommodate weddings of up to 170 guests. For more intimate affairs, the space may be divided into North and South Atlantic, while larger parties may choose to take over the entire floor of event space.

Meritage Room

Enriched with elegant wood detail, warm tones and the most magnificent views of the Boston waterfront, this second level event space offers a versatile area for a celebration of any kind. Allowing flexibility for more intimate affairs, the main function space is capable of separation into dual sectors. Encompassing over 2,500-square-feet, allow the Meritage Room to be your destination from dawn to dusk and into the evening hours.

Foster’s Pavillion

Charming and picturesque, the Pavilion at the Boston Harbor Hotel is ideal for receptions of up to 200 guests with the option of an added tent. With its domed shape, striking architecture and walls of windows offering a 360-degree view of the harbor and hotel, the Pavilion is also a popular selection for ceremonies of up to 100 guests.

Mezzanine Level

Located just off the main lobby, the Mezzanine Level includes three separate function rooms and a dedicated Boardroom. The John Foster Salon, John Adams Salon and John Phillips Salon all feature sparkling chandeliers and picture windows overlooking the harbor. Light brown wood tones create a classic feel in the rooms that can be elevated to suit your style. Ideal for smaller groups, the Mezzanine event space offers a sense of privacy while providing flexibility for groups to hold any pre or post ceremonies.

Wedding Packages

Taking into account the things you love the most, we offer a wedding package to make your wedding picture-perfect. Promising personalization, Executive Chef David Daniels then works with every couple to make the food as unique as the celebration with a wedding menu tailored to meet your individual needs.


We Offer the Following Special Touches with all our Wedding Packages
  • Complimentary Harbor View Suite for the Wedding Couple night of wedding
  • Harborside upgrade for parents at the group rate
  • Preferential Guestroom rate for guests, based on availability
  • Private Menu Tasting for up to four guests
  • Private Event Space for photos
  • Wedding Ceremonies Available on Site
  • Five Hour Open Bar
  • Butler Passed Hors D’ Oeuvre
  • Three Course Plated Dinner
  • Personalized Menu Cards
  • Restaurant Style Culinary Presentation and Service
  • Vegetarian and Gluten Free options available
  • House Red and White Wine Service During Dinner
  • Wedding cake prepared by Boston Harbor Pastry Chef, Cake Cutting Fee included
  • Parquet Dance Floor
  • Chiavari Chair with white or ivory floor length linen for round tables
  • Second napkin service with dessert
  • Valet and self-parking available at prevailing rates
  • Perfect settings for rehearsal dinners and post nuptial brunches
  • Dedicated and experienced wedding specialist

Say I Do In Choo

You are invited to take part in the ETERNALLY STYLISH offer

Book your wedding at the Boston Harbor Hotel and receive a pair of Jimmy Choo shoes for the special day.


Every I Do In Choo bride will be treated to an exclusive after hours store consultation at the Jimmy Choo Boutique in Copley Place.


*Valid for weddings hosted at the Boston Harbor Hotel on Fridays and Sundays; terms and exclusions apply. Contact our team to learn more.


Creative Consultants


Personalizing their style and offerings to uniquely suit your taste and preferences, our wedding planners and culinary experts will surprise and delight your guests with award-winning cuisine, world-class wine pairings, custom desserts and more. From the menu and venue décor to flowers, photography, entertainment and special rates for guest accommodations, trust us to make your wedding a masterpiece.

Catering Manager, Michael Boivin

Michael has been creating memorable weddings for the past 29 years. Prior to joining the Boston Harbor Hotel team, Michael’s wedding and catering experience has included Four Seasons Boston, Fairmont Copley Plaza, JW Marriott and Marriott’s Grand Hotel. Michael is a graduate of Cornell University for Hospitality.


What I love most about working in weddings is the experience of meeting a couple, hearing their visions and making those visions a reality. I want each wedding I do to reflect the tastes of the bride and groom – not my personal taste. It is always so much fun to sit down with the bride and groom, interpret them and then turn it all into a celebration environment. My tip to all brides, grooms and families who are planning weddings is: “Relax and have fun! Enjoy the moment.”


Mother of the Bride Review: “We had our daughter’s wedding at the Boston Harbor Hotel. We worked with Michael Boivin and he was absolutely wonderful He put us at ease immediately. Michael is a very warm, kind and professional person…he also planned our brunch on Sunday morning, which was the finishing touch to a magical week-end.” –, Shelley

Catering Manager, Ted Daniels

Ted graduated from The Culinary Institute of America and has taken his experience and knowledge from the back of the house to the front of the house by creating exceptional weddings for the past 29 years.

From Washington DC, Cleveland (his hometown), San Francisco, and Boston for the past 20 years, Ted cherishes each of his weddings as if they were his own.


Each wedding is different as it reflects the couple’s style; be it, the time of year, set up and décor of a Ballroom, food and beverage selections, to how they end the wedding.  “Don’t tell your guests about the wedding details. Let there be suspense as your guests will enjoy the wedding more and you will enjoy seeing their reactions that much more.


One of Ted’s most meaningful experiences was helping a chosen Military couple to create “a Wedding to Remember” which Fox25 covered with an all-expense paid wedding and honeymoon


Outside of work, Ted has been married for 32 years and enjoys their yard, their two dachshunds Frank and Garrett, and traveling to sunny soaked beaches with tropical blue water.

Director of Catering, Rachel Stiglets

Rachel has 18 years of experience in the hospitality industry. Prior to joining the team at the Boston Harbor Hotel, she worked in both Boston and Chicago, where she served as the Director of Catering & Convention Services at the Westin Boston Waterfront Hotel and the Director of Catering & Convention Services (as well as other positions) at the Wyndham Boston Hotel. She started her career at the Copley Plaza Hotel.


As Director of Catering at the Boston Harbor Hotel, I have to say that my favorite aspect of coming to work each day is my team. I have the luxury of working alongside four of the most talented catering managers in the industry. Daily I receive e-mails, letters and phone calls – one after the next – to express the beyond compare service they have delivered again and again. Whether a corporate event, or a Father of the Bride gushing over the wedding they had the past weekend and how we delivered a dream come true for his daughter, I never tire of hearing how this team continues to deliver unique, personalized experiences for our guests.

Executive Chef, David Daniels

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.

Executive Pastry Chef, Shawn Dresser

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.

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