I strive to exceed the expectations of every client in order to make their dream of opening a restaurant a reality.”
Ed Doyle’s 30 years in the hospitality industry and a passion for operations led him to form RealFood Consulting. Ed graduated from the Culinary Institute of America and worked in some of Boston’s finest kitchens. While Director of Culinary Operations at the Seaport Hotel and World Trade Center, the hotel’s restaurant Aura was named one of the Best New Restaurants in the U.S.
Ed has been featured in Food and Wine, Restaurant Business, and Food Arts magazines. Away from the office, Ed works with non-profit groups to give back to the community. He gets his competitive fix from bike racing and cooking on the National BBQ Circuit as part of Team iQue, World Champions in 2009. Ed lives in Somerville, Massachusetts with his partner Mary and their dogs, Ferris and Lucy.
I cook at home 80% of the time while listening to 80s alternative music.
My mom made a killer whoopie pie and a horrible pepper steak.
My culinary icon has always been
My other passion is cycling. It combines an intensity and competitive spirit with the challenge of forcing yourself to perform at a higher level, much like how hard we push ourselves at RealFood Consulting.
Creating realistic budgets, spending time at construction sites, mulling over every detail — that is just a part of what Ed Doyle does every day.