Chef Kenney brings more than 20 years of experience to Mirbeau, having worked at some of the top properties in the Northeast and beyond. His career began at the Five Star, Four Diamond Boston Harbor Hotel, where he grew from Chef Tournant to Garde Manger Chef and then Restaurant Chef. There, he was part of the founding team of the Boston Wine Festival, affording him the opportunity to work alongside James Beard Award-winning chef, Daniel Bruce.
After the Boston Harbor Hotel, Chef Kenney joined Le Meridian Hotel, where he was the Chef de Cuisine of The Julien restaurant when it was named one of the Top 50 Hotel Restaurants in the country. When the property underwent a rebranding to become the Langham Hotel, he was promoted to Executive Sous Chef and then Executive Chef, where he developed and executed the dining programs of the acclaimed hotel.
Chef Kenney was also the Executive Chef at the renowned Willard Intercontinental Hotel in Washington, DC, where he led the culinary program of the historic Four Star, Four Diamond “America’s Hotel,” overseeing all culinary operations for the award-winning Willard Room and was on the opening team of Café du Parc, with three-Michelin-starred chef, Antoine Westermann.
More recently, Chef Kenney served as Executive Sous Chef at the Five Star, Five Diamond award-winning Four Seasons Hotel & Resort in Costa Rica at Peninsula Papagayo, where as acting executive chef of the luxury resort in Guanacaste, he developed the culinary programming at the property’s seven restaurants and worked in conjunction with local farmers to provide the highest-quality, locally-influenced dining experience to this remote part of the country.
Prior to joining Mirbeau, he served as Corporate Chef for Scout Hotel & Resort Management, serving as Executive Chef of the group’s Sea Crest Hotel in North Falmouth, which has been voted “Best of the Cape & Islands” in the Cape Cod Life Reader’s Choice Awards for five consecutive years; the Harbor View Hotel in Edgartown on Martha’s Vineyard, voted to the Travel + Leisure ‘T+L 500,’ and named a ‘Readers’ Choice: Top Ten Best Hotels in the Northeast,’ by Condé Nast Traveler; and the group’s latest project, Mahogany Bay Village in Belize, where he led culinary operations and was part of the opening and design team.
A graduate of Johnson & Wales University in Rhode Island, Chef Kenney has appeared on numerous television and radio programs and is active in the James Beard Foundation. He resides in Bourne, Massachusetts.