MARK SAPIENZA, Executive Chef, THE LANGHAM, BOSTON
Executive Chef Mark Sapienza began his career as a chef at a small Italian trattoria while attending Johnson and Wales University in Providence, Rhode Island. Upon graduating with honors in 1984 with an Associate’s degree in Culinary Arts and a Bachelor’s degree in Food Service Management, he became Chef Tournant of the nationally recognized Apley’s restaurant in the Sheraton, Boston, later joining Horizon Hotels as an Executive Sous Chef.
Traveling the nation with Horizon Hotels, Chef Sapienza worked at a number of properties including the Brazilian Court Hotel in Palm Beach, Florida; the Montauk Yacht Club and Inn in Montauk, New York; and Arrowood of Westchester in Rye Brook, New York. His career with Horizon later created an opportunity for Chef Sapienza to work at the world renowned Claridge’s hotel in London, England.
Upon his return from London in 1988, Chef Sapienza settled in Boston and began working at the five-star Boston Harbor Hotel. Following an 8-year career as Executive Sous chef for the hotel, he was appointed Executive Chef of Le Meridien Hotel, located in Boston’s bustling financial district. The hotel became The Langham, Boston in 2003, where Chef Sapienza continues to oversee the kitchen today.
As Executive Chef of The Langham, Boston, Chef Sapienza has honed his skills and wealth of knowledge directing three dining venues and numerous banquet events. His culinary creations, primarily made with fresh, in-season New England ingredients, span a number of cuisines such as New American, Italian and French. In BOND restaurant | lounge Chef Sapienza’s menu pairs modern American fare and creative cocktails with a stylish atmosphere while the menu in The Reserve features the signature Afternoon Tea with Wedgwood. Café Fleuri features The Langham’s famous Saturday Chocolate Bar and Sunday City Brunch as well as breakfast and lunch during the week.
Chef Sapienza and his restaurants have received numerous accolades over the years. He has presented a dinner at The James Beard House in New York and was selected to prepare a dinner with Jacque Pepin for Julia Child’s Legion of Honor reception at Julien in 2000. This is Chef Sapienza’s third year at WHIM.
Charity of Choice:
Community Servings is a not-for-profit food and nutrition program providing services throughout Massachusetts to individuals and families living with critical and chronic illnesses. We give our clients, their dependent families, and caregivers appealing, nutritious meals, and send the message to those in greatest need that someone cares. Our goals are to help our clients maintain their health and dignity and preserve the integrity of their families through free, culturally appropriate, home-delivered meals, nutrition education, and other community programs
The Langham, Boston
Menu for Wednesday, August 23, 2017
Watermelon, cucumber, Narraganset sea salt feta and mint brochette
Straccitella cheese, tomato and basil crostini
Eggplant and fresh mozzarella panini bites
New England Charcuterie Beef Bresaola
Wolf Meadow Farm Scamorza, leek vinaigrette and arugula sprouts
Butte basted lobster
Vinho Vere, cape clam, house made chorizo and corn pudding (celery sprouts)
Smoak cider brined Beeler Farm pork porterhouse
Apple, onion, and herb brioche pudding
House cured bacon braised kale, coriander and Massachusetts wild flower honey carrots
Peach thyme and streusel tart
Wolf Meadow Farm ricotta and raspberry curd
We make every effort to ensure the accuracy of this information. However, you should always call ahead to confirm dates, times, location, and other information.