Fenway Hotel has appointed veteran hospitality chef Shawn Depugh as Chef de Cuisine, bringing more than two decades of culinary leadership and luxury hotel experience to the historic waterfront property.

As Chef de Cuisine, Depugh oversees the day-to-day culinary operations for the hotel’s signature HEW Parlor & Chophouse and Hi-Fi Rooftop Bar, as well as catering for meetings, weddings, corporate events and social functions held throughout the hotel’s 10,000 square feet of indoor and outdoor event space. He also leads menu execution, kitchen operations and culinary team development while helping elevate the guest dining experience across the property.

“Shawn understands what it takes to consistently deliver exceptional dining experiences in a dynamic hotel environment,” said Adam Duffey, general manager of Fenway Hotel. “His operational expertise, leadership style and passion for mentoring culinary teams make him an outstanding addition as we continue enhancing the culinary experience at HEW Parlor & Chophouse and throughout the hotel.”

Depugh has spent more than 20 years building his culinary career in independent restaurants, destination resorts and high-volume hospitality operations across the country. Most recently, he spent seven years as Sous Chef at Opal Sands Resort in Clearwater, where he helped lead culinary operations serving hotel guests, local diners, banquets and special events.

His previous experience includes leadership positions at restaurants and resorts in Florida, Montana, Nevada and California, managing culinary operations ranging from intimate boutique restaurants to high-volume hospitality venues serving hundreds of guests each day.

“Great food starts with quality ingredients, disciplined execution and a team committed to excellence,” said Depugh. “I’m excited to join the talented culinary team at Fenway Hotel and continue creating memorable dining experiences for both hotel guests and the Dunedin community.”

Originally opened in 1927, Fenway Hotel is an icon of the jazz age, playing host to notable explorers, artists, politicians, musicians and living legends in its time as an operating hotel. Considered to be the “most historically valuable structure” in Dunedin, the hotel was also home to the first radio station in Pinellas County, which began broadcasting from the roof of the Fenway in 1925.

Today, the hotel features 83 guest rooms and suites; HEW Parlor & Chophouse, featuring chophouse cuts, chef-driven seasonal preparations and an extensive whisky and Scotch collection; Hi-Fi Rooftop Bar overlooking St. Joseph Sound; Room 27, a Prohibition-era-inspired cocktail bar; a combined 10,000 square feet of indoor and outdoor event space, featuring the Caladesi Ballroom with water views; a resort-style pool; and an expansive front lawn ideal for events.

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