The Harbor View Hotel has promoted Richard Doucette to executive chef, hotel general manager Andrew Bartlett announced this week.

A Massachusetts native, Mr. Doucette developed his skills under the direction of some of Boston’s top chefs, including at the Mandarin Oriental Hotel, L’espelair and Sonsie Restaurant. He has been part of the hotel’s food and beverage team since March 2016 where he served as executive sous chef.

He will now oversee the hotel’s daily food and beverage operations at the Lighthouse Grill, Henry’s Hotel Bar, and event and wedding catering. And he will continue the hotel’s longstanding relationship with local farms and fisheries by using locally-sourced ingredients.