Fenway Hotel announces the appointment of Eric McHuge as the new executive chef at HEW Parlor & Chophouse and Hi-Fi Rooftop Bar. He’ll be in charge of the daily culinary operations and oversee food/beverage operations for meetings and other events.
“Eric fully embraces our mission to provide an elevated dining experience to our guests and locals alike, and we couldn’t be happier to welcome him to the HEW family table,” said Shawn Routten, general manager of Fenway Hotel. “He has wasted no time putting his culinary talents to work, already introducing several popular new items to HEW’s menus.”
McHugh has 20 years of professional cooking and a decade of kitchen management experience. He’s adding several new dishes like Crispy Deviled Eggs, Heirloom Tomato Carpaccio, Virginia Peanut Soup, Roasted Pumpkin Bisque, Duck Two Ways, and Bone-in Veal Loin Chop(14 oz) including some new vegan options. Before working at Fenway Hotel, he was chef partner at Roy’s Hawaiian Fusion.