News for the Hospitality Executive
Boston's Colonnade Hotel Names
Ben Hasty as Chef de Cuisine
BOSTON – July 21, 2010 – The Colonnade Hotel is pleased to welcome accomplished culinarian Ben Hasty as Chef de Cuisine at Brasserie JO, the hotel’s signature restaurant and Boston’s most authentic brasserie.
Having apprenticed with some of the nation’s most celebrated chefs, Hasty has stayed true to his New England roots in the positions he has held at such esteemed restaurants as Hugo’s in Portland, ME; Arrows Restaurant in Ogunquit, ME; The Dunaway Restaurant in Portsmouth, NH; and most recently, Epoch Restaurant and Bar located at the Exeter Inn in Exeter, NH.
Hasty’s impeccable reputation led to his invitation to the lawn of the White House earlier this month. Along with a host of chefs including Rachael Ray, Tom Colicchio, Bryan Voltaggio, and Daniel Boulud, Hasty attended the historic kickoff of “Chefs Move to Schools”. The program is geared to pairing chefs with participating schools to create healthy meals that meet established dietary guidelines and budgets while teaching young people about nutrition and the importance of making balanced and healthy choices.
Earlier in his career, Hasty apprenticed with award-winning chefs and restaurants including Thomas Keller at The French Laundry in Napa Valley, Daniel Boulud in his Manhattan establishments and Rob Evans at Hugo's in Portland. Hasty also appeared on Food Network’s TV program, Iron Chef, with culinary legend Mary Dumont.
Having been raised on a farm in Maine, Hasty has always had a passion
for cooking. He attended culinary school at the Atlantic Culinary Academy
in Dover, NH.
Laura Mooney / Megan Bishop
|Also See:||The Druker Company Providing The Colonnade Hotel in Boston’s Back Bay an $18-million Redesign / November 2007|