Cape Cod’s renowned Sea Crest Beach Hotel promoted Glenn MacNayr to executive chef. In his new role, MacNayr oversees the hotel’s food and beverage program, which includes Red’s Restaurant and Lounge, the Cape hot spot named for legendary Boston Celtics coach and president Red Auerbach, as well as dining for hotel events and weddings. A member of the hotel’s food and beverage team since 2010, MacNayr has been integral to the hotel’s top notch dining programs and American-Cape-inspired cuisine.
“Glenn has played such a huge role in the development and success of Sea Crest Beach Hotel’s culinary program. We’re delighted to have him lead the team’s culinary effort in his new role,” says Clark Guinn, vice president of operations, Scout Hotels.
Sea Crest Beach Hotel has been home to MacNayr for the past six years where he’s served as executive sous chef. His pivotal role in the kitchen and out-of-the-box approach to creating menus inspired by the Cape’s freshest and seasonal ingredients speak volumes about his talent and dedication. Before joining Sea Crest Beach Hotel, MacNayr worked his way up the ranks at the Fireside Grill & Spirits in Middleboro, Massachusetts.
