Internal promotion and new hire add talented executive chefs to corporate dining services team
WALTHAM, Mass. – Sep 28, 2016 – Hobbs Brook Management LLC, a commercial property management and development firm specializing in leasing, construction and development of Class A office space, is proud to welcome two executive chefs to its food services and dining department. Paul Armann has been promoted from sous chef to executive chef and Bryan Babeu has joined Hobbs Brook Management as an executive chef.
Hobbs Brook Management is dedicated to providing healthy, quality food at reasonable prices to its tenants. Michael Lalli, as vice president in charge of corporate dining services, has dedicated the past three decades to Hobbs Brook Management, including overseeing its kitchen facilities. “Paul and Bryan lead their kitchens in a way that inspires their staff,” said Lalli. “They turn the convenience of on-campus dining into a pleasurable and affordable experience for our tenants.”
Paul Armann ~ Executive Chef
Paul joined Hobbs Brook Management in 2008 and quickly rose from a cook, to a first cook, to a sous chef, and now to an executive chef. Paul oversees a staff of 40 in multiple buildings across Hobbs Brook’s Waltham office park. Paul prides himself on offering high-quality, healthy selections from a variety of cuisines. With customer satisfaction his top priority, Paul strives to stay ahead of the ever-changing food trends and relies on customer feedback about dietary requirements to satisfy the requests, needs, and wants of his guests. He is eager to incorporate new and different ingredients and cooking techniques. Paul and his staff regularly host building-wide themed functions, such as BBQs and cocktail networking parties. Paul is currently enrolled in the Business Management program at Lasell College and received an associate’s degree in Hospitality from Middlesex Community College. He also attended Assabet Valley Regional Technical School’s culinary program.
Bryan Babeu ~ Executive Chef
Bryan joined Hobbs Brook Management in early 2016 as an executive chef in Waltham. At Hobbs Brook, Bryan wants to push the boundaries with his culinary creations, incorporating different ingredients and creating new dishes, in his quest to offer tenants a wide variety of unique and tasty dishes. Bryan is inspired by positively impacting someone’s day with his cooking, and teaches his staff of 30to never be complacent in this industry. Bryan was formally trained in Leominster High School’s culinary program before beginning his career at The International Country Club and Nashawtuc Country Club.He was last employed as an executive chef by Sodexo at Lawrence Academy, a boarding school with 500 high school students and 100 faculty and staff. Bryan specialized in catering high-end school functions and oversaw the production of breakfast, lunch and dinner Monday through Friday and brunch and dinner on the weekends.
Summer Guest Chef Series
Hobbs Brook’s dining cafes are more than just a corporate cafeteria and the corporate dining staff take great pride in offering tenants and guests exceptional cuisine. The company recently introduced a Summer Guest Chef Series. Over the course of the summer, a different Hobbs Brook chef prepared a signature dish every Thursday at one of the corporate dining facilities located in Waltham, Wakefield or Norwood. Bryan was the Guest Chef at 333 Wyman Street in Waltham and he started with an appetizer of fregula salad with Roquefort vinaigrette. His entrée was seared scallops with crispy hog jowl served over a purple cauliflower puree, with a Granny Smith apple and brandy infused sauce, and garnished with an English pea foam. For dessert, he prepared a wild berry shortcake. When Paul was the Guest Chef at 225 Wyman Street in Waltham he started his meal with an appetizer of watermelon, feta and arugula salad with a honey lime vinaigrette. For his entrée, he created pan seared red snapper over white rice with an avocado and mango salsa topped with micro greens and an infused jalapeno cilantro oil followed by tropical rum trifle for dessert.
About Hobbs Brook Management LLC
Because the most valuable thing they develop is a relationship, Hobbs Brook Management focuses its efforts on satisfying the individual needs of customers that lease within their parks. A service-oriented provider of Class A business solutions to companies large and small, Hobbs Brook builds sustainably, maintains an on-site facilities management staff, and develops or renovates projects for energy efficiency, LEED certification, and the preservation of the local environment. With portfolios in Massachusetts, Rhode Island, Georgia and Illinois, Hobbs Brook offers competitive amenities, on-site catering and dining facilities, fitness centers, and a full-service conference center available to tenants and the public. Hobbs Brook enjoys a steady occupancy rate in the 90th percentile, and holds firm to the belief that tenants should feel secure, well-balanced and prevalent at work. For leasing options or additional information, please visit www.hobbsbrook.com.
Susan Shelby, FSMPS, CPSM
Rhino Public Relations