Boston Park Plaza is pleased to announce the appointment of talented culinarian Andrew Beer to the position of Executive Chef. In this role, Beer will oversee all aspects of the hotel’s culinary program, including menu development for custom events, catering, banquets, and in-room dining. Beer will also oversee the bustling on-site restaurant, Off The Common, a popular locale serving delicious, New England-inspired fare during breakfast, lunch and dinner hours, along with expertly crafted cocktails, that’s frequented by Bostonians and visitors alike.
A Massachusetts native, Beer’s love of cooking began during his youth when he would spend hours in his parents’ kitchen preparing meals and snacks for friends and family. What started as a childhood hobby eventually blossomed into a full-blown passion, and Beer soon found himself attending the renowned Culinary Institute of America in New York City. Upon graduating, Beer assumed a Line Cook role at The Wildflower in Vail, CO, before making his way to the kitchens at Marsh Tavern in Manchester, VT and Mandalay Bay in Las Vegas, NV.
In 2003, while feeling the tug from his East Coast roots, Beer headed back to the Boston area, where he worked as Executive Sous Chef at the Mandarin Oriental, Boston hotel, and also served as Sous Chef and Executive Sous Chef of the kitchens at well-known establishments Aquitaine Bistro; UpStairs on the Square; Church; Market, by acclaimed Chef Jean Georges; and Liquid Art House.
Most recently, Beer held the position of Executive Chef at Taj Boston, where he oversaw the hotel’s 24-hour in-room dining, banquet and catering programs, and penned menus for Taj Boston Café, a culinary landmark for over 55 years, The Bar, one of the city’s most regarded spots for cocktails and small bites, and The Lounge, a popular spot for an English-style Afternoon Tea. Additionally, Beer was responsible for executing Taj Boston’s Seasonal Champagne Brunch on The Roof.
“We’re thrilled to have someone with Andrew’s talent, creativity, and extensive background assume the role of Executive Chef at Boston Park Plaza,” said Jon Crellin, Managing Director of 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.”
Currently, Beer resides in Boston, with his wife Tiffany and young daughter Mia. When not at work, Beer loves spending time with family, teaching his daughter new things, and traveling. Boston Park Plaza is managed by Highgate, a premier hospitality investment and management company whose growing portfolio includes more than 100 properties in gateway cities worldwide.
