Kevin C. Doherty serves as a regional executive chef for Delaware North Sportservice at TD Garden in Boston, overseeing all culinary operations at the arena, which Delaware North owns and operates. TD Garden is one of the premier indoor arenas in the world, serving as home to the 2011 Stanley Cup Champion Boston Bruins and the Boston Celtics and playing host to world-class concerts and other entertainment events.
Doherty has been with Delaware North and executive chef at TD Garden since 2000. During that time Doherty has developed menus and overseen the preparation of food by dozens of chefs in several kitchens for thousands of Celtics and Bruins fans and concert patrons and performers. Much of his focus is on constantly enhancing the fine dining options offered at TD Garden’s luxury suites and restaurants, including Banners Harbor View, Legends and the Premium Club.
Doherty has overseen culinary and catering operations for dozens of major events at TD Garden, including the 2011 Stanley Cup finals and previous Stanley Cup playoff series involving the Bruins, the NBA finals in 2008 and 2010, an NBA VIP reception before the Celtics’ championship-clinching game in 2008, and the Democratic National Convention in 2004. Among the guests he has served at TD Garden were the president of Ireland and the king and queen of Spain.
He also serves as one of Sportservice’s four regional executive chefs, helping guide the company’s culinary efforts across the United States and Canada. Doherty lends his expertise to more than a dozen Sportservice locations in the Eastern United States, assisting and mentoring other chefs and heading large culinary teams at many of Delaware North’s most complex catering events.
Doherty’s outstanding culinary credentials include certification as an executive chef by the American Culinary Federation and ProChef Level III certification from the Culinary Institute of America. He is also a certified food safety professional with the National Environmental Health Association.
Doherty has won 20 medals in various regional, national and international culinary competitions, including a bronze medal while competing for Delaware North in the 2008 Culinary Olympics in Germany. Doherty trained for a year with several other Delaware North chefs under the guidance of Certified Master Chef Roland Henin, the company’s top corporate chef and an instrumental mentor to celebrated chef Thomas Keller and others.
The inspiration for his chosen career can be attributed to one of his grandfathers, a baker by trade, whom Chef Doherty worked alongside as a boy. His experiences with this grandfather inspired him to enter the culinary world. After graduating from Johnson & Wales University in 1988, Doherty began working for Gourmet Caterers and went on to hold positions with Golf Host Resorts, the Westin Hotel Copley Place, and Sheraton’s Starwood Hotels & Resorts, based in Boston. In 1998, he accepted his first executive chef position at the Colonial Sheraton Hotel and Golf Resort in Massachusetts before coming to Delaware North.