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Martha’s Vineyard’s historic Harbor View Hotel has promoted Richard Doucette to executive chef. In his new role, Doucette oversees the hotel’s daily food and beverage operations, which include Lighthouse Grill, Henry’s Hotel Bar, and event and wedding catering. A part of the hotel’s food and beverage team since March 2016 where he served as executive sous chef, Doucette’s leadership ability, creativity and culinary skill set have proven to be an integral part of Harbor View’s culinary team. He will continue to build on the hotel’s long-standing relationship with local farms and fisheries by heavily utilizing locally sourced ingredients to create original, home-style dishes with a modern twist.

“Richard has shown outstanding culinary skills and a natural ability to lead from the very beginning, making him the obvious choice for this executive role. We are excited to see him take our dining program to new heights,” said Andrew Bartlett, general manager of Harbor View Hotel.

A Massachusetts native, Doucette developed his strong culinary skills under the direction of some of Boston’s top chefs. Before making his way to the Vineyard, he was Executive Chef of Biltmore & Main in Reading, Massachusetts, and served at notable establishments including Mandarin Oriental Hotel, L’espelair and Sonsie Restaurant.

For more information on Harbor View Hotel, please visit or call 800-225-6005.