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Our Team


We are Boston’s best hospitality team. We pride ourselves on continually finding new ways to delight visitors to the Top of the Hub Restaurant and Skywalk Observatory.


Chef Stefan Jarausch

Chef Stefan Jarausch’s unique culinary perspective has been informed by a continental European upbringing blended with rigorous training stateside.

Chef Stefan’s love for hospitality began at the age of 15 where his uncle, who was a traveling salesman, would often employ Stefan to help him recreate the dishes he experienced during his excursions across the continent. The young Stefan’s passion for food was ignited by the way fine food, enjoyed in good company, has a way of bringing people of all cultures closer.

Inspired and ambitious, he began his immersion into the culinary world by landing a position working under renowned Chef Paul Bocuse at his 3 Michelin-star restaurant,  L’Auberge Du Pont de Collonges, near Lyon, France. In French technique, Chef Stefan found a basis for his personal style: attention to detail and a commitment to fresh ingredients. To this day, he attributes his unique culinary perspective and attention to detail to his time spent in France.

In 1994, Chef Stefan moved to the United States and completed a decade-long tenure with Ritz-Carlton Hotels, where he traveled across the country working alongside a variety of chefs who continued to influence his culinary style and fuel his passion.

Chef Stefan then spent the next ten years bringing something new to each of the restaurants where he served as executive chef. Most of this time was spent in Boston at the Fairmont Copley Plaza Hotel’s Oak Room and Bar where he led the development of American brassiere at the 4-star Oak Long Bar + Kitchen. A year later, Chef Stefan launched the premiere Seasons 52 location setting a consistent, high quality tone for the restaurant.

Chef Stefan has joined Top of the Hub as Executive Chef where he intends to share his passion for local ingredients, reflecting New England’s exceptional seasonality in the menu. His worldly perspective and inherently innovative nature make him an exciting addition to our restaurant, where the cuisine, service and view work together to showcase the best of Boston, offering a truly unique dining experience.


Peter Papagelis, General Manager


Mostafa Hadria, Banquet Service Manager


Kay McCarthy, Director of Catering


Meaghan Halliday, Senior Catering Sales Manager


Shannon Nichols, Catering Sales Manager

Shannon Nichols

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