Executive Chef Damian Zedower, a five star, five diamond hotel veteran has joined the team at Babson College Dining by Sodexo.
Chef Zedower began his career working as a line cook in New York City’s hot restaurant scene and after graduating from the Culinary Institute of America in Hyde Park, New York, Zedower set his sights on Boston.
In Boston, Zedower worked for Chef/Owner Frank McClelland at L’Espalier and following his trend for working with great chefs, Zedower moved onto work for the Five Star, Five Diamond Hotel Boston Harbor and Executive Chef Daniel Bruce.
After further honing his culinary skills, Zedower moved West to San Diego and worked for the La Jolla Beach and Tennis Club and Celebrity Chef Bernard Gillas.
Following his wife’s advice he then joined the Four Seasons family, starting as opening Chef of the Four Seasons Residence Club Aviara, subsequently opening the Four Seasons Jackson Hole, and the Four Seasons Palm Beach.
Zedower then had the honor of being part of the opening team and sticking with his trend of working for/with the best, Zedower had the honor to open the Mandarin Oriental Boston as the Executive Sous Chef (a Five Star – Five Diamond Hotel). He soon was asked to lead the team as Chef of the Hotel and with lots of hard work the team achieved in a short time the Four Star rating at Restaurant Asana.
Chef Zedower’s other executive chef positions include the Amangani Resort Jackson Hole, WY and most recently the Beacon Grille in Woburn, MA.
Having grown up in an Italian family, food is a very important part of Zedower’s life. Zedower’s fondest memories of his childhood were cooking the Sunday family feasts with his grandmother and aunt. Zedower now loves cooking for his growing family lead by his supportive wife Tarrah and his two hard working Sous Chef’s Callie 5 and Caden 3.
For more information, contact Stan Park, Sodexo general manager at