The culinary architects behind HEW Parlor & Chophouse.
With 15 years of professional cooking and 10 years of kitchen management experience, Chef Steven Capone is our Chef De Cuisine at HEW Parlor & Chophouse.
Starting as a line cook and working his way up through various restaurants and venues, he has brought his talents to the Fenway Hotel. Prior to joining Fenway, Capone was the Executive Sous Chef at Bascoms Chop House, where he focused on prime cuts and seafood.
With more than 25 years of fine dining and restaurant management experience, Director of Food & Beverage Chris Boutin oversees the front and back of house operations at the HEW Chophouse, Hi-Fi Rooftop Bar as well as oversees food and beverage operations team for the hotel's 10,000 square feet of indoor and outdoor event space.
Chris has worked in every aspect of the food & beverage industry from a server at Bern's Steakhouse, to developing the Wine Spectator Award winning wine list, service and standards at the Sandpearl. Boutin now brings the standards and practices from his fine dining experience to the Fenway Hotel.