• Edward Tremblay Appointed Executive Chef of Holiday Inn Boston-Bunker Hill

     
    POSTED March 21, 2019
     

    Photo courtesy Holiday Inn

    Photo courtesy Holiday Inn

Holiday Inn Boston-Bunker Hill, along with Distinctive Hospitality Group (DHG), has announced its new executive chef is Edward Tremblay. Tremblay will oversee, train and develop the hotel's culinary team and provide menu guidance for social and corportate events.

Tremblay began his career in 1998 as executive chef of Glenn Moore Country Club in Virginia. In 2000, he moved to Boston where he took the reins at Glenn Ellen Country Club. Following that, Tremblay became the executive chef at Colonnade Boston Hotel in 2007 and continued as executive chef at companies such as Dominic & Anthony's Catering, Ipswich County Club, Embassy Suites by Hilton Boston-Waltham and Blue Hills Country club. His latest position was banquet chef at Granite Links Golf Club, where he prepared and executed banquets for groups of up to 300.

“We are thrilled to have Ed back on our team at Holiday Inn Boston-Bunker Hill as our Executive Chef,” says Jim Harvey, General Manager of Holiday Inn Boston-Bunker Hill. “He is well-known for his outstanding culinary and leadership skills in the kitchen, and with a background as a Pastry Chef, Ed’s desserts are legendary.”

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Sonja Adams was recently hired as the director of catering for Wolfgang Puck Catering at Boston's Museum of Science.

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Frank Caiafa was recently named beverage director of The Stayton Room at The Lexington Hotel.

1. What are you looking forward to the most in your new role?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Thomas Burke was recently appointed executive chef of Willow by Charlie Palmer at Mirbeau Inn & Spa Rhinebeck, a 50-room resort opening fall 2019.

1. What are you looking forward to the most in your new role?