A twenty-eight year long career in the food service industry and a culinary passion led Ed Doyle to form RealFood Consulting. Prior to founding RealFood, Ed received a degree from the Culinary Institute of America and honed his craft in some of the finest kitchens in and around Boston. Quickly rising through the ranks, Ed became the Director of Culinary Operations at the Seaport Hotel and World Trade Center in Boston where his food gained acclaim from diners and critics alike. The Boston Herald awarded him four stars and Esquire magazine selected the Seaport’s Aura restaurant as “one of the best new restaurants in the United States.”

While the range of Ed’s culinary skills affords him great breadth in the kitchen, it is his business acumen that gives RealFood an advantage over the competition. Working in such high-volume, top quality food service facilities provided Ed the opportunity to perfect systems development, P&L management and analysis, cost controls, and team development. His extensive operations background is reflected in the extensive facilities design and specification that forms a lrge part of the RealFood portfolio of work. He is adept at identifying the problem and implementing seamless solutions.

In addition to building a sustainable food service business model, Ed has pioneered the operation of green restaurants. He implemented Boston’s first on-site composting system in the Seaport Hotel and developed an organic garden to supply fresh herbs and produce to the hotel kitchen. His accomplishments have been featured in Food and Wine and Restaurant Business and Food Arts. RealFood continues these efforts by working with clients to improve their environmental footprints through cost effective, marketable, and sustainable initiatives.

A day at RealFood is not just another day at the office for Ed and his team, but an opportunity to engage passion and skill with the food industry. In addition to work related cooking, Ed competes nationally on the BBQ circuit. The team he is a member of, iQUE, is a former Word Champion, having won the Jack Daniels Invitational Championship in 2009, as part of the long list of victories secured across the country. Ed is on the Chef’s Committee for the Rodman Ride for Kids, works closely with the Chefs Collaborative and supports other non-profit organizations. In his spare time, Ed is a competitive cyclist and commits way too much time to riding his bike.