As we have seen over the past year, the real heroes of the pandemic are the frontline healthcare workers and the Boston Harbor Hotel would like to thank one lucky couple by offering an all-expense paid microwedding package for ten people to take place in the prestigious John Adams Presidential Suite.
Any frontline healthcare worker can enter to win the micro-wedding by submitting a paragraph or video entry on why they would like the complimentary wedding through the email below. Valid entries must show proof of employment.
Catering Manager, Michael Boivin
Michael has been creating memorable weddings for the past 29 years. Prior to joining the Boston Harbor Hotel team, Michael's wedding and catering experience has included Four Seasons Boston, Fairmont Copley Plaza, JW Marriott and Marriott's Grand Hotel. Michel is a graduate of Cornell University for Hospitality.
What I love most about working in weddings is the experience of meeting a couple, hearing their visions and making those visions a reality. I want each wedding I do to reflect the tastes of the bride and groom - not my personal taste. It is always so much fun to sit down with the bride and groom, interpret them and then turn it all into a celebration environment. My tip to all brides, grooms and families who are planning weddings is: "Relax and have fun! Enjoy the moment."
Mother of the Bride Review: "We had our daughter's wedding at the Boston Harbor Hotel. We worked with Michael Boivin and he was absolutely wonderful He put us at ease immediately. Michael is a very warm, kind and professional person...he also planned our brunch on Sunday morning, which was the finishing touch to a magical week-end." - WeddingWire.com, Shelley
Catering Manager, Ted Daniels
Ted graduated from The Culinary Institute of America and has taken his experience and knowledge from the back of the house to the front of the house by creating exceptional weddings for the past 29 years.
From Washington DC, Cleveland (his hometown), San Francisco, and Boston for the past 20 years, Ted cherishes each of his weddings as if they were his own.
Each wedding is different as it reflects the couple’s style; be it, the time of year, set up and décor of a Ballroom, food and beverage selections, to how they end the wedding. “Don’t tell your guests about the wedding details. Let there be suspense as your guests will enjoy the wedding more and you will enjoy seeing their reactions that much more.
One of Ted’s most meaningful experiences was helping a chosen Military couple to create “a Wedding to Remember” which Fox25 covered with an all-expense paid wedding and honeymoon
Outside of work, Ted has been married for 32 years and enjoys their yard, their two dachshunds Frank and Garrett, and traveling to sunny soaked beaches with tropical blue water.
Director of Catering, Rachel Stiglets
Rachel has 18 years of experience in the hospitality industry. Prior to joining the team at the Boston Harbor Hotel, she worked in both Boston and Chicago, where she served as the Director of Catering & Convention Services at the Westin Boston Waterfront Hotel and the Director of Catering & Convention Services (as well as other positions) at the Wyndham Boston Hotel. She started her career at the Copley Plaza Hotel.
As Director of Catering at the Boston Harbor Hotel, I have to say that my favorite aspect of coming to work each day is my team. I have the luxury of working alongside four of the most talented catering managers in the industry. Daily I receive e-mails, letters and phone calls - one after the next - to express the beyond compare service they have delivered again and again. Whether a corporate event, or a Father of the Bride gushing over the wedding they had the past weekend and how we delivered a dream come true for his daughter, I never tire of hearing how this team continues to deliver unique, personalized experiences for our guests.
Executive Chef, Daniel Bruce
More than twenty-eight years ago, as one of the country’s most promising young culinary talents, Chef Daniel Bruce was lured into the kitchens of Boston’s Five Star Boston Harbor Hotel. Almost immediately upon taking the reins, he has earned the Boston Harbor Hotel a reputation for culinary excellence. Named Chef of the Year for 2013 by the Massachusetts Restaurant Association, Daniel is nationally and internationally recognized for the culinary talents that he has shared with the Boston Harbor Hotel for the past 28 years.
As Executive Chef for the Boston Harbor Hotel, Meritage, Rowes Wharf Sea Grille and the founder and chef of the renowned Boston Wine Festival, Chef Bruce continues to surprise food and wine lovers across the world with his unique preparations. Now in his third decade at the Boston Harbor Hotel, Daniel has never allowed his time at the hotel to become routine, always finding creative ways to broaden the culinary experience of his restaurants’ patrons and guests of the hotel.
Executive Pastry Chef, Shawn Dresser
Shawn Dresser is the creator behind all of the perfect pastries and decadent baked goods at the Boston Harbor Hotel. Shawn is passionate about his role as Executive Pastry Chef, and his immense talent and artistry are displayed in his creations that are equally as eye-catching as they are delicious. Prior to joining the Boston Harbor Hotel team in 2008, Shawn was a Pastry Chef at the Hotel@MIT and Seaport Hotel in Boston. He is a graduate of the French Pastry School in Chicago Illinois as well as the Notter School in Orlando, Florida and Newbury College in Brookline, MA.