BOSTON, MA – February 18, 2021 – The Langham, Boston is pleased to announce the appointment of Stephen Bukoff as Executive Chef. In this role, Stephen will lead the culinary team at The Langham, Boston, overseeing not just Private Kitchen (in-room dining) and banqueting but also the hotel’s highly anticipated new restaurant, GRANA and charming new destination bar, The Fed.
“We are so excited to bring this native son back to Boston for our exciting re-opening,” said Michele Grosso, managing director of The Langham, Boston. “We anticipate our bar and restaurant both becoming iconic celebration destinations in Boston where patrons truly feel looked after, not just served, and we are confident that Chef Stephen can achieve those goals.”
Prior to joining The Langham team, Stephen spent 16 years with Four Seasons Hotels, starting in Boston before taking his talents across the Western United States and Canada. A graduate of the prestigious Culinary Institute of America, Stephen worked as a chef de partie at Four Seasons Boston, then became Sous Chef at Four Seasons Westlake Village in California before moving onto YEW Seafood + Bar at Four Seasons Vancouver. Most recently, Stephen was the Restaurant Chef at EDGE Restaurant + Bar, the highly successful flagship steakhouse at the Four Seasons Denver, where he was often covered by local media as a rising star to watch in the area.
Chef Stephen’s appointment comes on the heels of the exciting addition of Kyung Lee, who joined The Langham, Boston team in November as the hotel’s new Director of Food & Beverage.
“I am thrilled to bring the experience I have gained not just from my culinary career but from around the world to my hometown,” said Stephen. “I’m looking forward to utilizing incredible locally-sourced produce, meats and seafood to create the kind of food that goes perfectly with The Langham’s promise of being a new American classic in the Boston market. I eagerly await the opportunity to help our guests create the type of lasting memories that The Langham has always provided but in a new, innovative way.”
