The Ritz-Carlton, Boston, a AAA Five Diamond luxury hotel located in the heart of downtown and overlooking the historic Boston Common, announced that Marriott hotel veteran Joel Eugene has been appointed new Executive Sous Chef. In this role, Chef Eugene will oversee all menu creation and execution for the hotel’s award-winning food and beverage outlets Artisan Bistro and Avery Bar.
The news about Chef Eugene’s appointment was shared by William Bunce, General Manager, The Ritz-Carlton, Boston. “We are thrilled to welcome Joel to The Ritz-Carlton, Boston as our new Executive Sous Chef, and look forward to sharing his culinary talents with our guests in Artisan Bistro and Avery Bar,” said Bunce. “His passion and extensive culinary background with hotels and independent restaurants will bring an exciting, new level of creative cuisine to our food and beverage destinations.”
Eugene comes to Boston via Rhode Island, where he was most recently Executive Sous Chef for the Marriott Newport, overseeing menu creation for the hotel and its several restaurants. Prior to that, he was Senior Banquet Chef for the Marriott Boston Long Wharf. He was also Assistant Sous Chef for the Long Wharf hotel before serving as Banquet Chef for The Westin Boston Waterfront. He’s also cooked at independently owned establishments including the Harvard Club of Boston, Dorchester’s Ashmont Grill and the Nashawtuc Country Club in Concord, Massachusetts.
Eugene is planning to make Artisan Bistro’s menus more farm-to-table focused and more seasonal by sourcing ingredients primarily from the greater Boston and New England region whenever possible. He plans to amplify this farm-fresh approach by working with local farmers, growers, butchers and fishermen but also looks forward to infusing ingredients from all over the world. When asked about his favorite new dish on Artisan Bistro’s menu he enthusiastically says “it’s the mushroom and fried polenta that’s served over coconut pea puree and finished with Tete de Moine cheese and pickled onions.” He adds, “I grew up eating every ingredient in this dish separately and Tete de Moine is once of my favorite cheeses. Everything just magically works in this one dish.” And when it comes to Avery Bar’s small plates menu, Eugene says he’ll blend French techniques with subtle Asian influences to update the bar’s menu seasonally.
A native of Haiti and a graduate of Le Cordon Bleu College of Culinary Arts in Cambridge, Massachusetts, Eugene currently resides in Woonsocket, Rhode Island. If he’s not in the kitchen at The Ritz-Carlton, Boston, it’s a safe bet Eugene is most likely riding his motorcycle or visiting local breweries.
News and information presented in this release has not been corroborated by WTWH Media LLC.
