With 16 years under his belt at Four Seasons Hotels, from Boston to Canada, Stephen Bukoff has been named as Executive Chef at The Langham, Boston, now overseeing the Private Kitchen (in-room dining), banqueting, the hotel's highly-anticipated new restaurant, Grana, and the new destination bar, The Fed.
The historic hotels has just reopened after a major renovation, and Grana is set in the former grand hall of the Federal Reserve Bank of Boston - think glamour meets worn-in authenticity, soaring original ceilings, ornate moldings and fixtures, plush velvet furniture and an eye-watering art collection. Food-wise, Grana speaks to the classic Italian tradition of relaxed family dining - refined but approachable, as they call it. On the menu, elegant Italian family-style food, such as Panettone French toast, porchetta sandwich with capers and arugula, crispy hash brown waffle with truffle gouda, plant-based gnudi with Tuscan kale and tofu 'ricotta', burrata with figs and walnut pesto, Bone-in veal milanese, Gnocchi di patate with pesto and olives, and, of course, the triumvirate of traditional Italian desserts - Cannoli, Panna Cotta and Tiramisu. Sounds good, huh?
“I am thrilled to bring the experience I have gained not just from my culinary career but from around the world to my hometown,” says Stephen. “I’m looking forward to utilising 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.”
