Situated on the waterfront overlooking the historic Boston Harbor, the Seaport Hotel and adjoining World Trade Center includes 428 hotel rooms and 42 meeting and event venues ranging from expansive ballrooms to dramatic outdoor spaces.
The banquet menus at the hotel and World Trade Center are the same, so finished product from the two kitchens must be uniform and consistent. Equally important to Executive Chef Richard Rayment is flexibility and multitasking: they often host multiple large meetings and conventions that require simultaneous delivery of a wide variety of foods.
Chef Rayment has worked at many renowned hotels and restaurants and has used combi technology for more than 20 years. He began using RATIONAL after encountering numerous difficulties with existing equipment in his kitchen.
