Brian Flagg Appointed Executive Chef of Millennium Bostonian

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. October 14, 2008

BOSTON, MA, March 25, 2008. Millennium Hotels and Resorts is pleased to announce the appointment of Brian Flagg as Executive Chef of Millennium Bostonian Hotel. Born and bred in central Massachusetts, where he developed his love of cooking by his mother's side in the family kitchen, Flagg is responsible for all dining operations and menu creation at the hotel's new and as-yet-unnamed restaurant, as well as in-room dining, banquets and special events.

Centrally located in the heart of Boston, Millennium Bostonian is in the midst of a multi-million-dollar renovation, which will include a sophisticated new restaurant designed by CCS Architecture of New York. The "grill-style" restaurant will feature outdoor seating, a floating bar with a 16-foot wine rack of edge-lit glass, as well as banquettes, oversized pendant lights, floor-to-ceiling walnut blinds and private dining area with seating for ten. The hotel renovation is scheduled for completion in summer 2008.

"Brian is one of his generation's brightest culinary talents and has never strayed from his roots. We look forward to seeing him work his magic at the Millennium Bostonian with the freshest New England provisions," said Dominique Marty, General Manager of Millennium Bostonian.

Born in Northboro, Massachusetts, professional recognition came early and often for Flagg, whose family heritage includes four generations of culinary professionals. Immersed in the business since childhood - his mother and father ran a bakery/restaurant in his hometown - Flagg pursued a culinary education, receiving a Bachelor's Degree in restaurant administration from the University of Massachusetts in 1988, then graduating first in his class from the Culinary Institute of America in 1991, where he was selected as one of "America's Top Ten Student Chefs" in a competition sponsored by Food & Wine magazine and Seagrams Chateau & Estates.

Following school, Flagg built his experience at several prominent Boston restaurants. He trained under the famed chef Jasper White at Jasper's, as well as under Todd English at the Olives flagship across the river in Charlestown. He was Executive Chef at Harvest, a culinary landmark on Harvard Square, from 1995 to 1997. He also opened and operated restaurants in Providence, Rhode Island, and on the north shore of Massachusetts during the late 90's and early 00's, earning positive reviews, accolades, and a reputation for supporting local farmers and food products along the way.

Prior to joining the Millennium Bostonian, Flagg was reunited with his former mentor as Executive Chef of Summer Shack, Jasper White's classic clam shack setting for fresh seafood. There, Flagg twice earned "Best of Boston" awards from Boston magazine. He also participated in the 19th Masters of Food & Wine Event in Carmel, California, and was selected by then-Governor Mitt Romney to represent Massachusetts at the 2006 Great American Seafood Cookoff in New Orleans. As noble of heart as he is talented in the kitchen, in recent years Flagg has coordinated several fund-raising dinners for various food shelters in and around Boston, and is active in local and national charities.

Flagg resides in Andover, Massachusetts with his wife, Lisa, and sons, Nate and James.