Ed Doyle joined the Restaurant Solutions team in 2002 from his position as Director of Culinary Operations of the Seaport Hotel and World Trade Center in Boston. He is a graduate of the Culinary Institute of America and honed his cooking skills in the kitchens of many celebrated chefs including Mark Haberlain, Tony Ambrose, Olivier Rollinger, Daniel Bruce, and Jamie Mammano. Along the way his cooking has garnered critical acclaim from diners and critics alike. The Boston Herald awarded him four stars and Esquire magazine selected the Seaport’s Aura Restaurant  “one of the best new restaurants in the United States”.

Since joining the team, Ed has overseen multiple projects of varied scope, from the design of the kitchens at Gibbet Hill to initial concept development and facilities design at the Bistro at the Hotel Commonwealth to the development, start up and design of Pressed Sandwiches panini chain. Ed has worked with a new national franchise to develop all back of the house systems, design custom equipment and develop and source all proprietary recipe formulations.

Ed’s extensive hotel culinary training and leadership began at the Meridien Hotel in 1991 and continued as a chef at The Colonnade Hotel from 1992-1994. The following two years were spent as Rounds Sous Chef at the Boston Harbor Hotel where he managed $9.5 M in annual food and beverage sales. After a two-year stint as Executive Chef of the Back Bay Brewing Company (awarded “Best of Boston” by Boston Magazine three times) Ed worked as a consultant supporting independent restaurant operators to open, expand and improve internal operations. In 1997 he opened the kitchen at Boston’s newest upscale hotel and conference facility, The Seaport Hotel and World Trade Center.  From 1997 to 2001 Ed moved through the ranks from Restaurant Chef at the Seaport’s Aura Restaurant, to the Executive Chef position of the 426-room hotel. In 2000 he was named Director of Culinary Operations for the entire facility. In this role he oversaw all back of house dining room, hotel, and banquet operations amounting to $21 M in annual food and beverage sales.