“I strive to exceed the expectations of every client in order to make their dreams of opening a restaurant a reality.”
Ed Doyle has become a household name in the Boston hospitality scene for his work as a both chef and, now, as a consultant. While Director of Culinary Operations at the Seaport Hotel and World Trade Center, the hotel’s restaurant Aura was named one of the Best New Restaurants in the U.S. That passion and drive are even stronger today as he helps new and existing foodservice businesses make success happen.
Ed has been featured in Food and Wine, Restaurant Business, and Food Arts magazines. Away from the office, Ed works with non-profit groups to give back to the community. He gets his competitive fix from bike racing and cooking on the National BBQ Circuit as part of Team iQue, World Champions in 2009. Ed lives in Somerville, Massachusetts, with his partner Mary.
I cook at home 80% of the time while listening to 80’s alternative music
My mom made a killer whoopie pie but a horrible pepper steak!
My culinary icon has always been Julia Child
Creating realistic budgets, spending time at construction sites, mulling over every detail — that is just a part of what Ed Doyle does every day.