Executive Chef Anthony Dawodu lends both his local sensibilities and innovative ideology to CLINK. (located at The Liberty Hotel in Boston, Massachusetts). As Executive Chef, Chef Dawodu cultivates a creative ingredient-driven philosophy at CLINK., and an unrivaled passion to support the region’s local farms and fisheries.
Stepping into the Executive Chef role in September 2015, Chef Dawodu oversees the entire CLINK. culinary team, lending his expertise, knowledge, and epicurean acumen to the position. In addition to CLINK., he also oversees all banquet, catering, and in-room dining menus at The Liberty Hotel. Chef Dawodu boasts more than 20 years of experience as a professional chef, and is a graduate of London’s Westminster College and the renowned American Culinary Federation.
Chef Dawodu honed his culinary talents through a variety of restaurant and hotel experience on both sides of the Atlantic. Born in New York to a Trinidadian mother and a Nigerian father, Dawodu moved with his family to Nigeria at age five, which is where he ultimately developed his love for cooking. He relocated to London in the early 1990s; after beginning his culinary career in London, he headed to Boston, where he gained valuable hotel experience at Bristol Lounge and Aujourd’hui. Chef Dawodu brings his talents back to Boston following an impressive eight-year stint at Caneel Bay (a Rosewood Resort), located in the U.S Virgin Islands. During his tenure at Caneel Bay, Chef Dawodu was responsible for overseeing the daily culinary operations of 4 restaurants at this AAA four-star, four-diamond luxury resort.
At CLINK., Chef Dawodu oversees a menu that showcases his classically-trained technique coupled with the freshness of in-season American ingredients. Chef Dawodu’s culinary style is refined yet unpretentious, and reflects the finest ingredients and in-season flavors.