Loews Boston Hotel and Precinct Kitchen + Bar, tucked into Boston’s Back Bay, recently welcomed Travis Cintron as their new executive chef.
Cintron is overseeing the culinary operations for both the Loews Boston Hotel and restaurant to develop the menu and continue the Loews’ tradition of creating an exceptional guest experience. He brings more than 20 years of culinary and hospitality industry experience with him to this new position. He received his culinary training from City College of San Francisco. Following his education, he remained in San Francisco where he worked as the executive sous chef at Loews Coronado Bay Resort, sous/pastry chef at the Loews Hotel, banquet/sous chef at the Four Seasons Hotel, as well as positions in several independent restaurants.
In reflecting on his career path, Cintron said, “Not one person really stands out in my mind. I met the right people at the right time, and we drove each other to be the best. All my friends growing up or in this industry are my mentors.”
Loews Boston Hotel and Precinct Kitchen + Bar’s location in the historic Police Headquarters on Berkeley Street in Back Bay, is a unique place in the city. People walking by may be surprised to find the decorated patio, but this restaurant offers an approachable atmosphere unlike that of other establishments of similar caliber. Cintron described the restaurant as “prohibition-like” with its old-school décor and dim lighting.
As a hotel, it can be difficult to attract local guests, and, unfortunately, tourism remains limited as the pandemic continues to evolve. However, Precinct Kitchen + Bar provides a convenient opportunity for Loews Hotel guests to get a taste of the classic Northeastern cuisine, as well as a comfortable place for locals to enjoy outstanding food.
Loews Boston, with Cintron’s culinary guidance is finding ways to maintain their guest numbers through this period of the pandemic. Cintron estimates their current guests to be evenly split between tourists and locals, and they are continuously putting in new efforts to attract new guests.
After participating this summer in the City of Boston’s Dine Out Boston program, both the hotel and restaurant are continuing to focus on its local Flavor program. Flavor by Loews Hotels allows guests to try local food and drinks from around the city in one convenient location. Their partners include Boston Harbor Distillery, Q’s Nuts, and Little G’s Ice Cream.
“Our goal with each of these programs is make our dining options approachable. Programs such as this give different clientele a chance to get out and enjoy the food and atmosphere offered,” Cintron continued.
The Precinct Bar + Kitchen uses US Foods as their primary distributor, although, Cintron has some wiggle room to reach out to smaller local shops for ingredients. “If, for say, our produce distributor does not have a certain item and a local supplier does, and I believe it will work well on the menu in several ways, I will make it happen,” said Cintron. The gifted toque has also established an herb garden full of basil, rosemary and more that he incorporates into dishes and cocktails currently on the menu.
As for the equipment in the kitchen, Cintron has learned that what’s not broken doesn’t need fixing. As guest numbers continue to rise and fall with changes in the current pandemic, it is difficult for him to make any serious changes while maintaining consistency in the kitchen.
The feedback Cintron has received from his menu thus far has been great. Again, there is a need to balance innovating the kitchen and menus alongside developments in the pandemic, “it is a matter of how can we prioritize and adjust the menu to get it where we want it.” Cintron is excited to continue to develop the menu ahead of the Fall and winter season.
To learn more, visit the Loews Boston Hotel website and the Precinct Kitchen + Bar website.
