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Taj Boston names Brian Macaluso as DOSM, Jesse Souza as Executive Chef & Robert Alger as Pastry Chef

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February 25, 2014

Taj Boston names Brian Macaluso as DOSM, Jesse Souza as Executive Chef & Robert Alger as Pastry Chef

Karambir Kang, General Manager of Taj Boston, the landmark hotel overlooking the Public Garden at Arlington and Newbury streets, has made three new appointments to the luxury hotel’s management team.

Brian D. Macaluso, Taj Boston Director of Sales & Marketing:?Brian brings more than 20 years of hospitality industry sales and marketing expertise to his role overseeing all sales and marketing initiatives for the 273-room landmark hotel. Previously he was Task Force Director, Sales & Marketing, Starwood Hotels & Resorts, where he led sales efforts for a variety of Starwood hotels in Chicago, Atlanta, Texas, Colorado and Birmingham. His prior experience includes various sales leadership roles for Starwood at The Boston Park Plaza Hotel and Towers, The Sheraton Stamford and The Westin Stamford. Brian began his career in hotel sales with Hyatt and Wyndham hotels, after graduating from University of Massachusetts, Amherst with a degree in Hotel, Restaurant and Travel Administration.

Jesse D. Souza, Taj Boston Executive Chef:?A passion for regional American cooking informs Chef Souza’s guidance of all culinary operations at Taj Boston. Among his many responsibilities, he oversees The Caf?, with its popular daily breakfast, lunch and dinner options, including New England favorites and authentic Indian specialty dishes; The Bar, that offers small plates nightly to accompany its extensive list of cocktails and wines and Champagnes by the glass; The Lounge, which features traditional afternoon tea on weekends and holiday teas from Thanksgiving weekend through December 31; seasonal Sunday Champagne Brunch on The Roof; 24-hour in-room dining, and all banquet and catering for the hotel’s many corporate meetings and social gatherings. Previously Chef Souza spent seven years as Executive Chef with Noble House Hotels & Resorts, including Riviera Resort & Spa, Palm Springs, Calif.; Portofino Hotel & Yacht Club, Redondo Beach, Calif; La Playa Beach & Golf Resort, Naples, FL, and Grove Isle Hotel & Spa, Coconut Grove, FL. He also served as Executive Chef for Natasha’s in Portland, Maine, and with Havana in Bar Harbor, Maine; as Executive Chef and Chef de Cuisine for two Chispa restaurants in Florida, and as Executive Sous Chef for Little Palm Island Resort & Spa, Florida Keys, and The Claremont Resort & Spa, Berkeley, Calif.

Robert D. Alger, Taj Boston Pastry Chef:?Chef Alger brings more than two decades of experience creating high quality American and European desserts, wedding cakes, pastries and chocolate and sugar showpieces to his new role as Pastry Chef. At Taj Boston, Chef Alger is charged with designing inventive confections for The Caf?, The Bar, Afternoon Tea, seasonal Sunday Champagne Brunch, 24-hour in-room dining and corporate meetings and private social events, including gala weddings. Most recently Executive Pastry Chef with The Essex, Vermont’s Culinary Resort & Spa, Chef Alger also held that title at The Grove Park Inn, Asheville, NC; The Trapp Family Lodge, Stowe, VT; The Loews Hotel, Atlanta; Four Seasons Hotels in Atlanta, Chicago and Houston, and The Shangri-La Hotel, Singapore. Mid-way through his career, he spent a decade operating The Caf? Company & Caf? in Marietta, GA., a successful bakery and caf?, where he prepared all food and pastries from scratch on a daily basis. He is a culinary graduate of Johnson and Wales University, Providence, Rhode Island.

Source Hotel Online,

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