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Chef Daniel Bruce, who is celebrating his 30th anniversary as Chef at the Boston Harbor Hotel in 2019, maintains a unique philosophy of matching dishes to wines by tasting the wine first and creating flavor profiles that enhance both the wine and food experience. This approach inspired the Boston Wine Festival as well as Meritage, the Boston Harbor Hotel’s signature restaurant. With a passion for food, wine and the art of pairing the two, Chef Daniel Bruce has transformed the culinary landscape for wine and food enthusiasts.
Born and raised in northern New England, Daniel Bruce graduated with honors from Johnson & Wales University in Rhode Island, and then traveled to Italy and France for more traditional training. Upon his return to the United States, he began working in New York City at 21, becoming in quick time the youngest executive chef in the history of that legendary restaurant. Daniel’s dream, however, was to return home to New England and find a place where he could fully develop the many dimensions of his talent and culinary interests. 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.
Internationally-renowned, Daniel Bruce has been awarded the title of Vice Consellier Culiniaire, Bailliage de Boston, and he has been honored twice as one of the "Best Hotel Chefs in America" at the James Beard House. In 2009 Daniel was the featured chef at the Celebrity Chef and Winemaker Auction Dinner at the Nantucket Wine Festival, as tribute to two decades of dedication to wine and food education. Additionally, Daniel is an honorary member of Chevalier du Tastevin and has been recognized by Boston magazine as the city's Best Hotel Chef. Daniel has made numerous live television appearances on national programs such as NBC's Today and Live with Regis and Kelly. He was awarded an honorary doctorate from his alma mater, Johnson & Wales University in 1996 and in 2013 chef of the Year by the Massachusetts Restaurant Association.