Red Carnation Hotels

I joined The Chesterfield, Palm Beach, in 1992 and it has been an enjoyable adventure to work with this wonderful “family” and the Red Carnation Hotel Collection.  I was promoted to General Manager in 2002 and now lead a team of over 70 employees in our mission to offer the best service possible.  During my 18 years of experience in hospitality I have learned the importance of guest services, and with the help of my dedicated and loyal team I ensure that every special request is fulfilled with consistent, warm, and friendly service.  I often hear from returning guests that The Chesterfield is like their “home away from home.”  We all look forward to welcoming you to our intimate, boutique hotel in the center of Palm Beach, and to welcoming you back again!

FBoissonneault@rchmail.com    T: +1 561 659 5800

I started my career in hospitality at The Chesterfield in Palm Beach over 10 years ago as a Front Desk Associate.  From the beginning I have enjoyed the elegant, yet intimate and warm ambience of this small hotel, and the gracious interaction one experiences with guests and staff alike. After several years in the front office I was given an opportunity to become Catering Manager and then Director of Catering, and spent nearly six years assisting our guests with their social and business functions after which time I was promoted to my present position of Assistant General Manager.  It continues to be a pleasure to work with my colleagues, many of whom share similar or greater longevity, to provide our guests in Palm Beach with the finest accommodations and most attentive personal service possible.

chesterfieldpb2@aol.com    T: +1 561 659 5800

During my forty years of experience working in hotels I have been Director of Sales at properties in Chicago, Tampa, and Miami Beach.  Prior to coming to The Chesterfield in Palm Beach in 2005, I worked in hotels ranging in size from 262 to 500 rooms. While I have always enjoyed my work at these properties, at The Chesterfield I have been given an opportunity to work with what I believe to be the greatest guests in the world and it is my pleasure to be part of The Red Carnation Family.

chesterfieldpb1@aol.com    T: +1 561 659 5800

Since 1996 I have worked in hotels, starting as a reservations agent in Connecticut and progressing in my career to Revenue Manager and then Front Office Manager.  I accepted a position with The Chesterfield in December of 2006 and am very excited to be part of the Red Carnation Hotel Collection team.   My goal is to ensure that we exceed our guests’ expectations so that your stay here is one you will always remember fondly, and wish to experience again!

chesterfieldfom@aol.com    T: +1 561 659 5800

I joined The Chesterfield, Palm Beach in May of 2003.  As the Reservations Manager, I ensure that I pay attention to every detail when taking a reservation and that all of our guests are taken care of and they enjoy their stay.  I take pride in the relationships I develop and maintain with our guests.  I am proud and honored to be part of a dedicated team.

chesterfieldpb@aol.com    T: +1 561 659 5800

I worked for the Crowne Plaza in West Palm Beach for 11 years, where I started as a server and eventually became Director of Food & Beverage.  I was next employed at Trump International Golf Course and had occasion to stay as a guest at The Chesterfield in Palm Beach.  I was so impressed with the intimate size, personal touches, and attention to detail I experienced as a guest that I accepted a position here in April of 2005.  I have been serving as Director of Catering since October of 2006 and challenge myself and our team to anticipate our guests’ needs and give the attention to detail that has become the hallmark of Red Carnation Hotels.

I recently joined the staff and “family” at The Chesterfield Hotel bringing with me over 13 years of experience in fine dining, the last 4 of which were right here on the island of Palm Beach. I was initially attracted to The Chesterfield by its intimate, "Old World" charm and then became impressed with the individual care and attention I personally received from everyone here.  Instantly, I felt that I was truly “home” and I knew I had received the exact same warm welcome and sense of hospitality that every one of our guests experiences. I am determined to uphold these high standards and look forward to leading my team to ensure that we make every evening in The Leopard Lounge and Restaurant a delightful and memorable experience for all.

While growing up in Florida, I worked in a variety of fine restaurants and gained diverse culinary knowledge.  Early on I realized that cooking and preparing good food for others was not a job, but a passion. This instinctive desire eventually led me to attend culinary school where I was able to fine-tune my innate skills.  After graduating with honors from Florida Culinary Institute in 2000, I began working as Sous Chef at some of Palm Beach’s most highly acclaimed restaurants.  Since 2004, I have been Sous Chef at The Chesterfield and was promoted to Executive Chef in August 2007.   

After over 20 years of restaurant experience I joined The Chesterfield, Palm Beach team in 2000.  I remind my team every day that our motto is “No request too large, no detail too small” and we are committed to anticipating your needs and taking care of all of your personal requests to ensure memorable dining experiences both in The Leopard Lounge and Restaurant and with room service.