The Ritz-Carlton, Boston 10 Avery Street Boston, MA 02111 Phone: (617) 912-3364 Fax: (617) 574-7203
BOSTON, Mass. – September 19, 2014 - The Ritz-Carlton, Boston Common, a AAA Five Diamond hotel that offers the award-winning Artisan Bistro and Avery Bar, recently announced that Frank Kassner was appointed as the hotel’s new executive chef. In this role, Chef Kassner will oversee all of the hotel’s food and beverage programming including menu creation and execution for some of Boston’s most high-profile events, galas and weddings hosted at The Ritz-Carlton, Boston Common.
“We are thrilled to welcome Chef Kassner to The Ritz-Carlton and look forward to sharing his internationally influenced style of cooking with our guests,” said Olivia Brown, general manager, The Ritz-Carlton, Boston Common. “His passion and unique culinary inspiration will bring a new level of expert and creative cuisine to the hotel.”
Chef Kassner grew up in Germany where he reaped inspiration by working alongside his mother in the kitchen. His professional culinary and hospitality career began at The Schlosshotel in The Ritz-Carlton, Berlin. There, Kassner was taught and inspired by award-winning Executive Chef Paul Urchs. Later, he had the opportunity to travel to Spain and France where he further explored his love for the flavors and techniques of European cuisine. Collectively, Kassner has nearly fifteen years of culinary experience with Ritz-Carlton Hotels. He spent eight years working at The Ritz-Carlton, Amelia Island in Florida, working his way up from sous chef to executive sous chef in the hotel’s banquets division. Most recently, Chef Kassner served as executive sous chef at The Ritz-Carlton Golf Resort, Naples for two years where he oversaw all the culinary operations for the resort. Throughout his tenure with Ritz-Carlton, Kassner has expanded his cooking style with influences from European, Asian, Latin and continental American cuisines.
Chef Kassner also draws his influence from other Korean, Swiss and American chefs including Daniel Humm, Anthony Bourdain and David Chang. From each of these ‘mentors,’ Chef Kassner created his signature approach, which he calls “personalized cuisine.” “Personalized cuisine is a memory-evoking manner of cooking,” he explains. “My view of dining is approachable and simple – it should offer guests an opportunity to discover new flavors or ingredients from a region while invoking a sense of comfort and familiarity.”
In his leisure time, Chef Kassner loves to unwind on the golf course, visit local farms and fisheries for inspiration, and experiment with different recipes as he prepares ethnic comfort food for family and friends.