Chef Brian Dandro has been part of the Royal Sonesta Boston team since he came on as Executive Sous Chef in 2008. By 2011 he had been named Executive Chef and now oversees all food and beverage operations, including the hotel’s extensive banquet operations, weddings and social events, the busting ArtBar Restaurant & Patio and 24-hour room service.
Born and raised in Leicester, Massachusetts, Dandro earned his ACF certification by doing a 3 ½ year apprenticeship under Chef Stanley Nicas at the Castle Restaurant. His previous culinary experience includes serving as Culinary Supervisor at the Seaport Hotel, Restaurant Chef and then Executive Sous Chef at the former University Park Hotel at MIT, and Resort Sous Chef at the Hilton in Ft. Lauderdale.
In his role as Executive Chef, Dandro oversees a diverse culinary staff that includes the Chef de Cuisine, Pastry Chef, and Banquet Chef. He leads the hotel’s philosophy of using only fresh, local ingredients whenever possible, as well as designing and tailoring the hotel’s various menus to best reflect the seasonal bounty available from local farmers.