New Name, New Chef, Same Precinct
The Back Bay Hotel, formerly Boston Police Headquarters and
Jurys Boston Hotel, welcomes Executive Chef Raymond Southern to
Stanhope Grille.
Six short months ago, The Doyle Collection, an exclusive group
of urban hotels with headquarters in Dublin, announced their plans
to rebrand their Boston residence (former Police Headquarters),
Jurys Boston, into The Back Bay Hotel. The Doyle Collection is
ready to take their transformation one step further by announcing
they have acquired Vancouver native Raymond Southern to serve as
Executive Chef to the acclaimed Stanhope Grille restaurant as well
as The Back Bay Hotel in Boston.
Chef Raymond developed a love and passion for food as a young
child. Growing up on his family’s property of several acres,
Chef Raymond’s was accustomed to spending his days tending to his
father’s fields of corn, green beans and potatoes. He was also
responsible for gathering eggs each morning from the chicken coops,
picking wild berries to help his mother make jam, and fishing for
the catch of the day at the lake in the back of his family’s
acreage. Today, Chef Raymond’s upbringing is evident in his
locavore style of cooking at Stanhope Grille. Chef Raymond seeks
out the very best local ingredients from farmers, cheese makers,
foragers, butchers and fishermen in New England to seamlessly
incorporate into his craft.
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full press release
