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Chef Profiles

Matt GinnEVO Kitchen + Bar
Matt has been interested in food since his first job picking strawberries at Maxwell’s Farm in Cape Elizabeth at the age of 14. For over 10 years he has been cooking professionally in Portland and Boston. In Boston he honed his skills at several award winning restaurants, including Harvest and L'...
Patrick AndersonChurchill Events
Patrick Anderson has more than 30 years of experience on all sides of the hospitality business. He got his start at culinary school in Vermont, and then worked his way through restaurants and hotels in Vermont, New York, Massachusetts and Maine. His career path inevitably led him to roles at the...
Noly LopezFrontier
Noly Lopez was raised in Southern Florida and cooked his way up the coast until finding himself if Maine in 2006. Inspired by his Cuban roots, yet trained in classic French, he quickly fell in love with the local, slow food movement and the incredible fly fishing opportunities in Maine. Noly, his...
Andrew ChadwickInn by the Sea
Chef Chadwick joins Inn by the Sea after a distinguished culinary career as Executive Sous Chef at the renowned Chatham Bars Inn on Cape Cod where he managed all 6 of the resort’s restaurants and developed a reputation for showcasing a modern approach to food and presentation, while respecting...
Matthew TremblaySea Dog Brewing Co.
Chef Matthew Tremblay has always loved to cook. After working for his mother dishwashing at a very young age he knew the culinary world was for him. He entered the culinary program at Southern Maine Community College and subsequently began working for Federal Jacks in Kennebunkport. There he rose...
James WalterFive-O Shore Road
Chef James Walter has always loved to cook. After graduating from Bath Maine Vocational Cooking School, he packed up and relocated to Park City, Utah to intern at Stein Erickson Lodge’s prestigious restaurants. He returned home to coastal Maine with a job at the Sebasco Harbor Resort before...
Steve CorryFive Fifty-Five
Steve Corry began his culinary career as a Brewmaster at several breweries in Northern California. In 1999 he attended the New England Culinary Institute in Burlington, Vermont. After graduating with distinction in 2001, he returned to California to work at the fine-dining landmark, Domaine Chandon...
Brandon BlethenRobert’s Maine Grill
Chef Brandon Blethen likes to say that he was “born hungry.” Spending his childhood in his Sicilian mother’s kitchen, Brandon developed an early appreciation for enjoying the fruits of one’s own culinary labor, foraging for dandelion greens and herbs, fishing in the waterways, and making everything...
Melissa BouchardDiMillo's
Chef Melissa Bouchard heads up the culinary team at DiMillo’s On the Water in Portland, Maine. DiMillo’s, a floating restaurant, is one of the largest of its kind in the country. Melissa has worked for the DiMillo family for 15 years and has held her current position for the last 6 years. Bouchard...
Daniel Harrison DumontBlack Point Inn
Chef Dumont is a graduate of the Culinary Institute of America, where he earned the prestigious Certified Master Chef degree. Most recently, he was Director of Culinary at The Country Club in Brookline, Massachusetts, host to PGA tournaments including the Ryder Cup and the U.S. Open. Previously,...