Mark Sapienza
The Langham Hotel
250 Franklin Street, Boston
As Executive Chef of the Langham Hotel in Post Office Square, Mark Sapienza oversees one of Boston’s longest-running and still most popular dining traditions (the Chocolate Buffet in Café Fleuri) and also one of the city’s newest hotspots (BOND), both of which are part of the new Langham Supper Club. So whether you want a romantic brunch, an upscale afternoon tea, a snazzy drink or a cacao-infused coma, Mark has just what you need!
Matt’s Meals: How did you get into cooking?
Mark Sapienza: In an Italian family, cooking and eating is a big part of your life. When I graduated high school, I wasn’t sure what I wanted to do. A relative suggested culinary school because I like to cook. I gave it a try and the rest is history.
MM: Where was your first professional kitchen experience?
MS: I was at a Ramada Inn as a weekend breakfast cook. After college, the Sheraton Boston and Apley’s restaurant
MM: What is your favorite dish to prepare?
MS: It’s a toss up- Anything braised (short ribs, brisket, veal or lamb shanks, pork shoulder). I also love making handmade pasta.
MM: What is the best part of your job?
MS: Being a creative force for food and beverage, directing and inspiring my team to create new dishes and services.
MM: Who is your favorite chef in Boston?
MS: Jasper White – I have always loved his simple down-to-earth New England-inspired cuisine. He had just opened The Bostonian when I started culinary school and then went on to open Jasper’s. I looked up to him as inspiration as a young culinary student now I know him personally and respect him even more for his accomplishments.
MM: What do you usually make for yourself at home?
MS: I live in front of the grill doing the summer but come the fall we eat a lot of pasta.
MM: If you could dine with any three people, who would they be?
MS: Jasper White – A great chef and unpretentious.
Ray Romano – His comedy is a snapshot of my life and upbringing – it cracks me up and makes me feel good my craziness is not uncommon, I think we would have a lot to laugh about
Thomas Keller – Seriously simple good food and this chef still cooks with pots and pans, none of this high tech stuff. He seems so focused and uncompromising on quality. He comes across as extremely dedicated with a clear vision of what he is after.