Executive Chef/Director of Food and Beverage
Royal Sonesta Boston
A Massachusetts native, Chef Brian embraces using fresh, locally sourced ingredients whenever possible, as well as designing and tailoring menus to best reflect the local seasonal bounty. He has made changes to menus throughout the hotel to utilize the products of several local farms and purveyors to add a taste of New England to the meals produced.
Opting for the school of hard knocks, Dandro turned down his acceptance at Johnson and Wales University to enroll in a 3 ½ year ACF culinary apprenticeship at the Castle Restaurant in Leicester, Massachusetts. Dandro comments, “To me, this was culinary boot camp. Being a family-owned, classic French restaurant with a scratch kitchen, you not only had to learn how to cook, you had to learn how to work hard and fast if you wanted to stick around.
Upon graduation of the apprenticeship program in the fall of 2000, Dandro moved to Boston and got his first taste of a hotel kitchen when he joined the culinary team at the Seaport Hotel/World Trade Center. Over the next five years he was banquet cook, line cook, saucier and culinary supervisor. Eager for a Sous Chef position, in 2005 Dandro crossed the river to become the Restaurant Sous Chef at the Hotel @ M.I.T. in Cambridge, which is now Le Meridian. After promotion to Executive Sous Chef in his first year of employment, Dandro’s role expanded to oversee all culinary operations in the hotel. In 2007, Dandro left Boston to take part in the opening of the Hilton Fort Lauderdale Beach Resort as the resort Sous Chef.
Having fulfilled desire to open a newly built hotel, Dandro moved back to New England in 2008. At this point in his career he went to work for Chef Daniel Bruce as the Sous Chef of Meritage restaurant. Three months into his stint at Meritage, Dandro was contacted to join Royal Sonesta Boston as Executive Sous Chef and challenged to re-concept and open the newly-renovated restaurant, ArtBar. In May of 2011, Dandro moved into his current role as the Executive Chef, where he oversees the hotel’s banquet and conference meals, as well as the ArtBar restaurant, private dining room and patio.
Chef de Cuisine
Booth’s first foray into the kitchen was shucking oysters at Hampton Beach, NH. That love for oysters has only grown and he anticipates adding more oyster dishes to ArtBar’s waterfront patio menu. “Our location alongside the Charles River is amazing. I naturally am thinking about oysters and introducing a variety of fun, approachable snacks perfect for relaxing out on the patio.” Look for a variety of sliders that are “ooey, gooey with liquid gold cheddar” and more toppings.
A New England native, Booth is a graduate of Johnson & Wales, has worked at Pigalle, The Green Monkey, and most recently Verve at the Crowne Plaza, Natick, MA. Booth has been honored to cook dinner at the James Beard Foundation in NYC and brings an appreciation for seasonal New England product to the table.
Executive Pastry Chef
Christina Allen Flores was named pastry chef at the ArtBar Restaurant and for Royal Sonesta 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.
ARTBAR OPEN JOB POSITIONS