Prior to founding RealFood Inc., Ed Doyle spent his career of 23 years cultivating a passion for the foodservice industry.  After graduating from the Culinary Institute of America, he trained under the finest chefs in and around Boston during the most dynamic, rapidly evolving period the area has seen.  In this time, chefs moved from the staid, old world style of foods to the current offerings that have made Boston a world-class dining destination.  Ed’s career has followed a similar trajectory as he quickly developed a reputation as one of the most exacting and creative chefs in Boston.

 

Ed honed his craft in some of the finest kitchens in the city. He spent years working under chefs such as Marc Haberlain, Olivier Rollinger and Tony Ambrose at Julien, Daniel Bruce at the Boston Harbor Hotel, Raymond Ost at the Meridien and Jamie Mammano at Mistral. He began his career washing dishes and rose, most recently, to the position of Director of Culinary Operations at the Seaport Hotel and World Trade Center. Along the way his food gained acclaim from diners and critics alike. The Boston Herald awarded him four stars and in 1998 Esquire magazine selected the Seaport’s Aura restaurant as “one of the best new restaurants in the United States”.

 

While the range of Doyle’s culinary career affords him great breadth in the kitchen, it is his business acumen that gives RealFood an advantage over its peers. Working in very high volume, top quality foodservice facilities provided an opportunity to perfect systems development, cost controls, P&L management and analysis and team development skills. Having the ability to identify, develop and implement seamless solutions, working within the entirety of an operation, leads to long term success and an ability to rapidly move ahead to achieve our client partner’s goals.

 

Going beyond building a sustainable foodservice business model, Ed Doyle has led the way in operating “green” restaurants. He implemented the first on-site composting system in any hotel in Boston and developed an organic garden to supply fresh herbs and produce to the hotel kitchen. These efforts have been featured in Food and Wine, Restaurant Business and Food Arts. RealFood continues these efforts by working with clients to improve their environmental footprints through cost effective, marketable, sustainable iniatives within an organization. Ed currently sits on the Board of Overseers of the Chefs Collaborative and is the groups treasurer .

 

Ed also puts his culinary skills to use in the community. He teaches Operation Frontline classes with Share Our Strength to underprivileged families, regularly teaches cooking classes at schools in the Boston area and participates in many area fundraising events.