EXECUTIVE PASTRY CHEF

Chelsea Fodera

Born and raised in Melrose, Massachusetts, Chelsea discovered her passion for baking and cooking at an early age, inspired by her grandmother. Whether perfecting pastries or experimenting with new flavors in the kitchen, Chelsea’s curiosity for the culinary world was insatiable. Chelsea pursued her passion at Johnson & Wales University, where she earned her degree in Baking and Pastry Arts. During this time, she began her journey at Boston Harbor Hotel in a seasonal, part-time role. Her undeniable talent and dedication soon propelled her to a full-time position as a pastry cook. It was here that Chelsea's attention to detail and creativity flourished.

Seeking new challenges, Chelsea expanded her horizons, joining Royal Caribbean as Chef de Partie for Oasis of the Seas, where she managed large-scale production for one of the world’s largest cruise ships. The experience refined her skills in high-volume pastry production and leadership.

Chelsea returned to Boston Harbor Hotel, this time as a pastry supervisor, where she honed her techniques, elevating her craft. Her expertise and drive earned her the opportunity to play a key role in the opening of Raffles Boston as Pastry Sous Chef, where her innovative approach and leadership shaped the hotel’s pastry program.

Now, Chelsea has returned to her home at Boston Harbor Hotel as the Executive Pastry Chef. She brings with her not only a wealth of experience and technical mastery but  a profound dedication to her craft, ensuring that every creation is a work of art.