Executive Chef Daniel Kenney brings his culinary passion, innovation and expertise to the kitchen at CLINK. at The Liberty Hotel. As Executive Chef, his local sensibilities and innovative ideology combine to form a creative, ingredient-driven philosophy that focuses heavily on the region’s local farms and fisheries.

Stepping into the Executive Chef role in October 2017, Kenney oversees the entire CLINK. culinary team as well as the banquet, catering, and in-room dining menus at The Liberty Hotel. He brings new ideas and flavors to CLINK., which is known by both hotel guests and Boston locals alike for its locally-sourced menu that evolves seasonally with its farm- and ocean-to-table influence.

Kenney boasts decades of experience as a professional chef. A graduate of Johnson & Wales University in Rhode Island, he has honed his culinary talents through his experience at a variety of luxury hotels and fine dining establishments in both New England and beyond. He began his career at the Boston Harbor Hotel; since then he has worked at an impressive list of hotels including The Le Meridien Hotel Boston, The Langham Boston, Willard Intercontinental Hotel/Willard Room/Café du Parc, the Four Seasons Resort (Costa Rica), and the Harborview Hotel (Edgartown, Massachusetts).

His culinary style is sophisticated yet approachable and reflects the finest ingredients and in-season flavors. Kenney has appeared on numerous television and radio programs throughout his culinary career and is active within the James Beard Foundation.