Jim Lyons has been promoted Executive Chef at The Ritz-Carlton, Boston
The Ritz-Carlton, Boston, a AAA Five Diamond hotel that offers guests and local residents a variety of award-winning dining and cocktail options is pleased to announce that Jim Lyons has been promoted to Executive Chef. In this role, Chef Lyons will oversee all of the hotel's food and beverage programming including menu creation and execution for some of Boston's most high-profile meetings and events, fundraising galas and weddings hosted at The Ritz-Carlton, Boston. He'll also create and implement seasonal menus favoring local farmers and growers for the hotel's two food and beverage outlets - Artisan Bistro and Avery Bar - along with in-room dining menus for the 193-guestroom hotel located in the heart of downtown Boston.
Most recently, Chef Lyons served as The Ritz-Carlton, Boston's Executive Sous Chef starting in 2021, when the hotel resumed operations post-pandemic. Prior to joining The Ritz-Carlton, Lyons spent fifteen years as Executive Sous Chef at the 1,220-guestroom Sheraton Boston Hotel. There he managed a staff of 70 cooks and stewards while overseeing the culinary operations at this Back Bay convention property which boasts three food and beverage outlets and 75,000 square feet of meeting and function space. He also worked with the hotel's Executive Chef to create new seasonal banquet and outlet menus. Lyons also spent four years as Executive Chef at the Sheraton Framingham and nine years at the Sheraton Needham where he was promoted from Line Cook to Sous Chef and ultimately Executive Chef. Lyons began his culinary career as a Banquet Cook at the Harvard Business School where he assisted in the preparation of meals at The Dean's House for special functions, high-profile events and commencement activities. He earned his Culinary/Hospitality Associate of Applied Science Degree from Newbury College, Brookline, MA.
Chef Lyon's passion for cooking began early on as some of his favorite memories center on cooking with his mother and family just outside of Boston where he grew up.
Fast forward to his new role at The Ritz-Carlton, Boston where Chef Lyons fondly remembers making early morning donuts as a teenager. He retains that same enthusiasm when creating a culinary experience that touches all the Ladies & Gentlemen of the hotel, along with the hotel's distinguished guests.
When asked about his plans for catering and banquet menus at the hotel, Lyons looks forward to making The Ritz-Carlton, Boston corporate and social culinary experience highly synonymous with any top restaurant in the city.
In his leisure time, Chef Lyons enjoys traveling, skiing, camping, hiking, golfing and visiting new restaurants in and around Boston.
