Brian Dandro

Brian Dandro

Executive Chef/Director of Food and Beverage
Royal Sonesta Boston

A Massachusetts native, Chef Brian Dandro embraces using fresh, locally sourced ingredients whenever possible, as well as designing and tailoring menus to best reflect the local seasonal bounty. He has made changes to menus throughout the hotel to utilize the products of several local farms and purveyors to add a taste of New England to the meals produced.

Opting for the school of hard knocks, Dandro turned down his acceptance at Johnson and Wales University to enroll in a three-and-a-half year ACF culinary apprenticeship at the Castle Restaurant in Leicester, Massachusetts. “To me, this was culinary boot camp,” Dandro states. “As a family-owned, classic French restaurant with a scratch kitchen, I not only had to learn how to cook, I had to learn how to work hard and fast if I wanted to stick around.”

Upon graduation of the apprenticeship program in the fall of 2000, Dandro moved to Boston and got his first taste of a hotel kitchen when he joined the culinary team at the Seaport Hotel/World Trade Center. Over the next five years he worked as a banquet cook, line cook, saucier and culinary supervisor. Eager for a Sous Chef position, in 2005 Dandro crossed the river to become the Restaurant Sous Chef at the Hotel at M.I.T. in Cambridge, which is now Le Meridian. After promotion to Executive Sous Chef in his first year of employment, Dandro’s role expanded to oversee all culinary operations in the hotel. In 2007, Dandro left Boston to take part in the opening of the Hilton Fort Lauderdale Beach Resort as the resort Sous Chef.

Having fulfilled desire to open a newly built hotel, Dandro moved back to New England in 2008. At this point in his career he went to work for Chef Daniel Bruce as the Sous Chef of Meritage restaurant. Three months into his stint at Meritage, Dandro was contacted to join Royal Sonesta Boston as Executive Sous Chef and challenged to re-concept and open the newly renovated restaurant, ArtBar. In May of 2011, Dandro moved into his current role as the Executive Chef, where he oversees the hotel’s banquet and conference meals, as well as the ArtBar restaurant, private dining room and patio.

Executive Chef/Director of Food and Beverage
Royal Sonesta Boston

A Massachusetts native, Chef Brian Dandro embraces using fresh, locally sourced ingredients whenever possible, as well as designing and tailoring menus to best reflect the local seasonal bounty. He has made changes to menus throughout the hotel to utilize the products of several local farms and purveyors to add a taste of New England to the meals produced.

Opting for the school of hard knocks, Dandro turned down his acceptance at Johnson and Wales University to enroll in a three-and-a-half year ACF culinary apprenticeship at the Castle Restaurant in Leicester, Massachusetts. “To me, this was culinary boot camp,” Dandro states. “As a family-owned, classic French restaurant with a scratch kitchen, I not only had to learn how to cook, I had to learn how to work hard and fast if I wanted to stick around.”

Upon graduation of the apprenticeship program in the fall of 2000, Dandro moved to Boston and got his first taste of a hotel kitchen when he joined the culinary team at the Seaport Hotel/World Trade Center. Over the next five years he worked as a banquet cook, line cook, saucier and culinary supervisor. Eager for a Sous Chef position, in 2005 Dandro crossed the river to become the Restaurant Sous Chef at the Hotel at M.I.T. in Cambridge, which is now Le Meridian. After promotion to Executive Sous Chef in his first year of employment, Dandro’s role expanded to oversee all culinary operations in the hotel. In 2007, Dandro left Boston to take part in the opening of the Hilton Fort Lauderdale Beach Resort as the resort Sous Chef.

Having fulfilled desire to open a newly built hotel, Dandro moved back to New England in 2008. At this point in his career he went to work for Chef Daniel Bruce as the Sous Chef of Meritage restaurant. Three months into his stint at Meritage, Dandro was contacted to join Royal Sonesta Boston as Executive Sous Chef and challenged to re-concept and open the newly renovated restaurant, ArtBar. In May of 2011, Dandro moved into his current role as the Executive Chef, where he oversees the hotel’s banquet and conference meals, as well as the ArtBar restaurant, private dining room and patio.

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