Brian Dandro
Executive ChefRoyal Sonesta Hotel Boston
Brian Dandro was named Executive Chef at the Royal Sonesta Hotel Boston in June, 2011. Chef Dandro joined the hotel in 2008 as Executive Sous Chef. In his new role, Chef Dandro will oversee all food and beverage operations of the hotel, including the hotel’s extensive banquet operation for conferences, weddings and social events; the ArtBar Restaurant & Patio and 24-hour room service.
Born and raised in Leicester, Massachusetts; Chef Dandro earned his ACF certification by doing a 3 ½ year apprenticeship under Chef Stanley Nicas at the Castle Restaurant. His previous culinary experience includes serving as Culinary Supervisor at the Seaport Hotel, Restaurant Chef and then Executive Sous Chef at the former University Park Hotel at MIT, and Resort Sous Chef at the Hilton in Ft. Lauderdale.
Chef Dandro oversees a diverse culinary staff that includes the Chef de Cuisine, Pastry Chef, and Banquet Chef. He leads the hotel's philosophy of using only fresh, local ingredients whenever possible, as well as designing and tailoring the hotel’s various menus to best reflect the seasonal bounty available from local farmers.
Christina Allen-Flores
Executive Pastry Chef
ArtBar Restaurant & Patio and Royal Sonesta Hotel Boston
Christina Allen Flores was named pastry chef at the ArtBar Restaurant and for the Royal Sonesta Hotel Boston in June 2010. In this role she is responsible for managing the bakeshop, overseeing production of as well as making pastries, breads, baked goods, and desserts for both the 3 meal a day restaurant and also for the hotel’s extensive banquet operation. She is responsible for research, development, and testing of new original recipes for use in the restaurant, the extensive sweet tables created for special events, as well as for individual guests with allergens. One example of this creativity is the chocolate cupcakes and Twinkies she did for a retro themed party in the restaurant.
Chef Flores passion for baking began very early with family and 4-H. During her formative years, club leaders and family taught her fire side cooking, canning, goats milk pasteurization and cheese making, bread and pastry baking. She moved from making cakes and pastries just for fun (birthdays and holidays for friends and family) to actively working in the field throughout college.
After graduating from Johnson & Wales University, Chef Flores spent 9 years in Beverly Hills/West Los Angeles area mainly with the Beverly Wilshire Hotel a 5 Star/5 Diamond establishment in the heart of Beverly Hills. When she returned to the Boston area, she looked to continually expand her skills. Prior to joining Sonesta, jobs in local retail and specialty shops allowed her to gain experience in wedding and specialty cake production, chocolate work and production, and local sweet favorites.
Baking and pastry remains a hobby as well, and Chef Flores has been experimenting over the past 15 years developing egg free, dairy free, whole grain baked goods and artisanal breads at home.
Executive Pastry Chef
ArtBar Restaurant & Patio and Royal Sonesta Hotel Boston
Christina Allen Flores was named pastry chef at the ArtBar Restaurant and for the Royal Sonesta Hotel Boston in June 2010. In this role she is responsible for managing the bakeshop, overseeing production of as well as making pastries, breads, baked goods, and desserts for both the 3 meal a day restaurant and also for the hotel’s extensive banquet operation. She is responsible for research, development, and testing of new original recipes for use in the restaurant, the extensive sweet tables created for special events, as well as for individual guests with allergens. One example of this creativity is the chocolate cupcakes and Twinkies she did for a retro themed party in the restaurant.
Chef Flores passion for baking began very early with family and 4-H. During her formative years, club leaders and family taught her fire side cooking, canning, goats milk pasteurization and cheese making, bread and pastry baking. She moved from making cakes and pastries just for fun (birthdays and holidays for friends and family) to actively working in the field throughout college.
After graduating from Johnson & Wales University, Chef Flores spent 9 years in Beverly Hills/West Los Angeles area mainly with the Beverly Wilshire Hotel a 5 Star/5 Diamond establishment in the heart of Beverly Hills. When she returned to the Boston area, she looked to continually expand her skills. Prior to joining Sonesta, jobs in local retail and specialty shops allowed her to gain experience in wedding and specialty cake production, chocolate work and production, and local sweet favorites.
Baking and pastry remains a hobby as well, and Chef Flores has been experimenting over the past 15 years developing egg free, dairy free, whole grain baked goods and artisanal breads at home.
Stephen Hamilton
Chef de Cuisine
ArtBar Restaurant & Patio
Stephen Hamilton is the Chef de Cuisine for ArtBar Restaurant & Patio. He was hired as Sous Chef for the hotel restaurant in 2007, and also spent 18 months overseeing the hotel’s extensive banquet operation, before taking full responsibility for ArtBar’s day to day activities.
Born and raised in Brentwood, New Hampshire; at the age of sixteen he took his first job at the town diner as a dishwasher. After six months the owner asked him to join the culinary team and he began work on the line in the kitchen. He was there for 2 years before leaving to attend Southern New Hampshire University in Manchester. Steven completed an internship working at Bald Peak Colony Club in Melvin Village under Chef Ed Bigwood.
After receiving an Associates Degree in Culinary Arts he continued on at school earning a Bachelor’s Degree in Restaurant Management. During this time he worked as a server and an assistant dinning room manager at Currier's, his first hotel job in what is now the Radisson in Manchester, NH.
After graduation, he accepted a position at the Exeter Inn under Chef Woody Drobia and worked his way through the ranks culminating in the position of Executive Chef. He left the Exeter Inn to help open Hagan’s Grill in Hampton, NH and spent some time in the kitchen at Ship to Shore in Newfields.
Stephen manages the food prepared for the 200-seat ArtBar Restaurant & Patio. He embraces the hotel's philosophy of using only fresh, local ingredients whenever possible, as well as designing and tailoring the restaurant’s menus to best reflect the seasonal bounty available from local farmers.
Chef de Cuisine
ArtBar Restaurant & Patio
Stephen Hamilton is the Chef de Cuisine for ArtBar Restaurant & Patio. He was hired as Sous Chef for the hotel restaurant in 2007, and also spent 18 months overseeing the hotel’s extensive banquet operation, before taking full responsibility for ArtBar’s day to day activities.
Born and raised in Brentwood, New Hampshire; at the age of sixteen he took his first job at the town diner as a dishwasher. After six months the owner asked him to join the culinary team and he began work on the line in the kitchen. He was there for 2 years before leaving to attend Southern New Hampshire University in Manchester. Steven completed an internship working at Bald Peak Colony Club in Melvin Village under Chef Ed Bigwood.
After receiving an Associates Degree in Culinary Arts he continued on at school earning a Bachelor’s Degree in Restaurant Management. During this time he worked as a server and an assistant dinning room manager at Currier's, his first hotel job in what is now the Radisson in Manchester, NH.
After graduation, he accepted a position at the Exeter Inn under Chef Woody Drobia and worked his way through the ranks culminating in the position of Executive Chef. He left the Exeter Inn to help open Hagan’s Grill in Hampton, NH and spent some time in the kitchen at Ship to Shore in Newfields.
Stephen manages the food prepared for the 200-seat ArtBar Restaurant & Patio. He embraces the hotel's philosophy of using only fresh, local ingredients whenever possible, as well as designing and tailoring the restaurant’s menus to best reflect the seasonal bounty available from local farmers.