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Executive Chef Daniel Kenney Joins OLFU-CHIM as International Chef Consultant
Executive Chef Daniel Kenney Joins OLFU-CHIM as International Chef Consultant

By: Vicente Santos


By: Vicente Santos


Last January 26, 2013, Executive Chef Daniel Kenney signed the Appointment Letter as OLFU-CHIM International Chef Consultant.


The College of Hospitality & Institutional Management is committed to re-design carefully its coursewares, instructional delivery and curriculum structure by bringing International Culinary Internship in the United States of America through the help of Executive Chef Daniel Kenney and Zip Travel International. Zip Travel has been one of our partners in sending BSHRM/BS Tourism students for OJT to USA.


Daniel Kenney is executive chef of at Cape Cod’s beloved Sea Crest Beach Hotel. One of the restaurants at Sea Crest was inspired by the legendary Red Auerbach of Boston Celtics fame, Red’s represents a return to New England for Kenney, whose culinary career began 18 years ago in Boston.


Before joining Red’s, where his creative takes on classic American Cape cuisine are served in a casual, gastro-pub setting, Kenney built an impressive resume at some of the world’s leading restaurants and hotels. As executive sous chef of the Four Seasons Resort Costa Rica, he led the resort’s kitchen in the absence of an executive chef, developing menus and working with local farmers to procure the highest quality food products.


In 2006 to 2007, Kenney served as executive chef at the Willard Intercontinental Hotel, Washington, D.C. During his tenure there, he oversaw the award-winning Willard Room and contributed to the “sustainable” hotel concept that is now implemented in Intercontinental Hotels worldwide.


For eight years prior, Kenney served at Boston’s Le Meridien Hotel, rising from chef de cuisine of The Julien to executive chef of the hotel. He continued in his role as executive chef during the rebranding of the property to The Langham Hotel Boston.


Kenney joined Le Meridien from Carnival Cruise Lines, based in Miami. As chef de cuisine for Destiny, he designed menus for what was, at the time, the world’s largest cruise ship. He began his career at the Boston Harbor Hotel, serving in a succession of roles from 1993 to 1996, including restaurant chef of the award-winning Rowes Wharf Restaurant.

A graduate of Johnson and Wales University in Rhode Island, Kenney has appeared as a guest chef on numerous television and radio programs in the USA and has been involved in industry organizations ranging from the James Beard Foundation and Anthony Spinazzola Foundation to Chefs Collaborative promoting sustainable cuisine.

On March 2013, the College of Hospitality & Institutional Management will launch Modern Hospitality and Culinary Arts Institute (MHaCAI), OLFU’s very own culinary institute. MHaCAI will be offering the following courses, namely:

  1. Baking and Pastry Arts for Pastry Chef
  2. Culinary Arts 1 for Commis Chef 1
  3. Information Technology and Customer Service for Hospitality Industry

MHaCAI will create an academic unit with its own identity and unique significance. It aims to uncover opportunities and organized thoughts in specialized program of studies maximizing the available resources of existing programs of OLFU-CHIM.

Indeed, Executive Chef Daniel Kenney will adjoin more culinary enthusiasts to be a part of a simply an excellent university.