Boston Park Plaza has appointed Andrew Beer as their new executive chef. He will manage the hotel’s entire culinary program, including development for custom events and running the on-site restaurant, Off The Common.
“We’re thrilled to have someone with Andrew’s talent, creativity, and extensive background assume the role of Executive Chef at Boston Park Plaza,” says Jon Crellin, managing director, Boston Park Plaza. “Andrew’s passion for the culinary arts and well-rounded knowledge of American cuisine, coupled with his proven track record of preparing delicious meals for groups of all sizes, are a perfect match for this role.”
Beer graduated from the Culinary Institute of America in New York City and then served as a line cook at The Wildflower in Vail, Colo. He has since worked in kitchens at Marsh Tavern in Manchester, Vt., And Mandalay Bay in Las Vegas.
In 2003, he headed back to Boston and served as the executive sous chef at the Mandarin Oriental as well as sous chef and executive sous chef for the following restaurants: Aquitaine Bistro, UpStairs on Square, Church, Market and Liquid Art House.
His most recent position was executive chef at Taj Boston, where he was in charge of the 24-hour in-room dining and the catering programs. He brings years of experience in both the culinary world and management industry to his latest position.