Name: Daniel Bruce
Restaurant: Boston Harbor Hotel/Sea Grille/Boston Wine Festival
Town: Boston
Background: I have been the chef at the Boston Harbor Hotel for over 31 years and founder of the Boston Wine Festival also 31 years!
Q1 What is your first or best memory of cooking and who was it with?
My first memory of cooking was remembering my grandmothers kitchen and all the wonderful dishes she would make, the aromas were incredible and I never went hungry. She was very self sufficient in that she made jellies, jams, pickles, relishes, baked goods and even an elderberry wine. She made quite an impact on me and it stays with me still.
Q2 What is your most popular dish?
I have many dishes that our guests love and I feel quite fortunate that that is the case. I guess the most requested dishes over the years have been my House Smoked Maple Cured Salmon, Pan Seared Maine Lobster Sausage and Cabernet Braised Boneless Beef Short Rib
Q3 What is your favorite dish to make?
I love to cook any fish, it requires a more delicate approach and there are so many types to use with a wide range of flavors and textures that it never gets boring
Q4 Do you have any pet peeves about the industry?
Not really, Generally speaking it is an industry filled with passionate, hard working individuals….I love it!
Q5 Person you would most like to cook for?
That’s easy, my family!
Q6 If you weren’t cooking, what would you do for a living?
I have never thought of doing anything else, but I do love the outdoors, fly fishing, foraging, gardening….I like to stay busy.
Q7 Not your own spot, what is your favorite restaurant?
Wow that is a tough question as there are so many great restaurants, I do like Sorellina, the food is solid, I love Northern Italian reds and the service is excellent
