Chefs/Winemakers | Artists
Chef Antonio Bettencourt is the chef/owner of Sixty2 on Wharf in Salem MA. He is a graduate of The Cambridge School of Culinary Arts in Cambridge and has traveled throughout Italy studying the regional "cucina Italiana". Opened in February of 2008, with his wife Valerie, Sixty2 focuses on rustic, modern Italian cuisine using organic, seasonal ingredients. The market-driven menu changes several times a year featuring what is at the peak of flavor each season. Handmade pastas as well as a dedication to showing true soul in each dish is the hallmark of the menu at Sixty2 on Wharf.
After long careers in aviation, Peggy and Mike retired and took to traveling. Along the way they discovered traditional English fudge and loved it. Unable to obtain it in the U.S., they went to the village of Totnes in Devon, U.K. and learned the secrets of making this uniquely delicious confection. Four years ago they returned to open Roly’s English Fudge in Kennebunkport, where they also make brittle and pralines. Their sweets have been so well-received, they are opening another shop in Portsmouth, NH. Friends say that Peggy and Mike are the busiest retired couple they know!
Jonathan M. Cartwright has been in the kitchen at The White Barn Inn Restaurant since 1994. He began as a sous chef and became executive chef in 1996. His talents were quickly recognized, and in the spring of 1999 Cartwright was invited to cook at the James Beard House in New York City, an honor accorded only to the country’s greatest chefs. The White Barn Inn Restaurant has had its share of honors, too, receiving the AAA’s Five Diamond Award consecutively since 1992 — a record in New England. The restaurant is also a Relais Gourmand, one of only 15 in the United States.
Rebecca Charles started her cooking career in Manhattan, working her way up through the ranks in kitchen after kitchen. Throughout the 1980's Rebecca worked in Maine, where her family had been summering since 1917. In 1985, Charles received four stars as chef of Kennebunk's historic White Barn Inn. Rebecca is the Chef/Owner of the famed Pearl Oyster Bar in NYC. In 2003 Rebecca chronicled her family's experiences in Maine and her time in the kitchen in the highly acclaimed memoir cookbook, Lobster Rolls " Blueberry Pie.
Chef Corry began his career as a brewmaster in northern California, but beer wasn’t enough to satisfy his hunger for all things food-related. In 1999, Corry moved east and attended the New England Culinary Institute in Vermont. Eventually returning to California, Corry went to work at the well-known Domaine Chandon Winery in Napa Valley. In 2003, he and his wife opened Five Fifty-Five in Portland, ME. At the forefront of the burgeoning New England culinary movement, the restaurant is known for serving simple, fresh food, something Corry’s dubbed “new New England.” Corry was named one of Food & Wine’s Top Ten Best New Chefs in 2007.
In 2003 Greg formed Liquid Brands. Liquid Brands is the parent company of Croney Estates... a small boutique vineyard and winery in Marlborough New Zealand. Greg’s winemaking philosophy at Croney Estates is quality 1st, quality 2nd and quality 3rd. Each wine is handcrafted and represents the commitment to boutique winemaking practices. Greg’s zest for life is matched only by his zest for Cindy Crawford!
Joshua Davis, 26, and Bruno Tropeano, 25, are the co-founders of The Gelato Fiasco in Brunswick. Following several unsuccessful attempts to find high-quality gelato in the United States while students at Bentley College, they decided to start their own company. After several visits to Italy to learn traditional gelato-making methods, they opened The Gelato Fiasco in 2007. The company, which creates its nearly 300 flavors of gelato from scratch, sells its products at its Brunswick flagship store and several partner locations throughout southern and central Maine. The Gelato Fiasco was named an editor’s choice by Down East magazine.
Mike Farrell has over 7 years of experience in the food and hospitality industry. He received a culinary degree from the Institute of Culinary Education in New York City. He then spent time in some of New York’s top restaurants, including The Four Seasons, Eleven Madison Park and Five Points. In 2006, Mike and his wife decided to relocate to Maine. The move was a lifestyle change. In Maine, he worked as a line cook at Pier 77 in Cape Porpoise. After two seasons at Pier 77, Mike took a position as Sous Chef at the Wells Beach Steakhouse. After spending a full season there he decided to fulfill his ambition to open Old Vines.
Jerome Jeandin, the National Director of Champagne Taittinger, notes that beginning at age 5, his father used to open a bottle of Comtes de Champagne and a bottle of Chateau Margaux each Sunday and put some on his lips. This was the start of a lifelong interest in fine wines. Jerome will be the host of the Taittinger Champagne Preview and will attend the White Barn Inn dinner on Thursday evening.
Lawrence Klang is Executive Chef at AAA four diamond award winning Natalie’s at the Camden Harbour Inn. He received his formal culinary training at Le Cordon Bleu L’Art Culinaire, London and worked at award winning restaurants including London’s Capital Hotel and Claridge’s Hotel; restaurant Jacques Maximin, France; Criolla’s Restaurant, Restaurant Saint Emillion and Fish out of Water in Florida. Chef Klang won the Maine Lobster Chef People’s choice award and presented “A Maine Noël” at the James Beard House in NYC. He joined forces with renowned chef Onno Kokmeijer at Michelin two star restaurant Ciel Bleu in Amsterdam and has been invited to return in 2010. Down East Magazine describes Klang as a major talent.
W. Scott Lee owns and operates Kennebunkport’s popular "Bandaloop" restaurant. "Bandaloop" has become a local favorite for Scott’s use of organic and local foods, many vegetarian and vegan options, and an array of appetizers, entrees, and sauces to choose from. Scott is baker and pastry chef as well, creating everything in house, from the organic bread and sauces straight through to the desserts. Scott demands the highest quality organic ingredients, from flour and salt to free range chicken and all natural organic beef, for their flavors as well as their lessened impact on the environment.
Jason Leighton, Chef de Cuisine at Hurricane Restaurant since 2003, is a graduate of New England Culinary Institute, Montpelier VT. Before joining Hurricane as a sous chef in 2002, Chef Leighton did internships at American Seasons Restaurant on Nantucket and at Arrows Restaurant in Ogunquit, which were followed by his final internship at Hurricane Restaurant in 2001.
Matt Louis, a native of NH and a CIA graduate, set off for California with the express purpose of working at The French Laundry. He landed that job, and was on the opening team for Chef Keller’s return to Manhattan, Per Se. After a year, Matt returned to NH to the Wentworth by the Sea. Matt’s passion to make the experience of every guest exceed expectations has resulted in accolades for himself and the Hotel, including a 2006 Marriott Hotel of the Year award, participation in the 2007 “New Hampshire Holiday Dinner” at the James Beard House, and being named to the 2009 Conde Nast Traveler “Gold List of the World’s Best Places to Stay”.
In November 2008, James Beard Award-winning chef Mark Militello was named executive chef of The Regent Bal Harbour. With more than thirty years experience, Militello is now overseeing culinary operations at the ocean front resort’s luxurious new dining destinations, including the signature restaurant 1 Bleu and The View Bar. In 1990, Food & Wine magazine named Militello one of the “Ten Best Chefs in America.” Militello is the recipient of the James Beard Award for “Best Regional Chef” in the Southeast; a “Distinguished Restaurant Award” from Condé Nast Traveler; two Golden Dish Awards from GQ magazine; a DiRoNA 25 Top Restaurants in the Country Award and Nation’s Restaurant News Hall of Fame, among others.
Chef Stephen Ogden is the executive chef at Varano’s Italian Restaurant in Wells Beach. Chef Steve is a graduate of The Culinary Institute of America and has over twenty years of restaurant experience working in California, Vermont, Pennsylvania, and New York City. His passion is classic European cuisine. Having worked most recently in Phildelphia, Chef Steve received numerous local awards and was featured in magazine and newspaper articles, as well as on local television. He is dedicated to the culinary field and has worked with students in local culinary programs. Originally from Southern California, Chef Steve resides in Wells with his wife and two children.
Brian and Shanna O’Hea met as classmates and graduated from the Culinary Institute of America in 1998. Both gained early experience with Four Seasons Hotels (Shanna - Palm Beach Gardens, FL and Brian – New York City) and have served as private chefs in New York City (Brian - with a prominent French family and Shanna as assistant to Michel Boulard, former pastry chef to the King of Belgium and one of the City’s premier, private French chefs). Since 2003 Shanna and Brian have been the Chef ~ Owners of The Kennebunk Inn, recreating The Inn’s restaurant as Academe…a Maine Brasserie and Tavern.
Leonora Palaima is the Head Chef of Grissini Italian Bistro, a fine casual dining restaurant in Kennebunkport, Maine, and one of the stars of the hospitality collection of U.S. Hotels. A relative newcomer to the culinary profession, Palaima is responsible for all food and beverage operations at Grissini. After a two-year internship at the Mobil Five-Star White Barn Inn Restaurant, working under direction of renowned Executive Chef Jonathan Cartwright, she became Sous Chef of Grissini before being promoted to Head Chef in March 2008. She was also featured on the Chef’s Kitchen cable television program, preparing capesante.
Cindy Richardson, Vice President New England Region, EmpsonU.S.A., Inc. has been in the Fine Wine industry for over twenty years. Her intimate knowledge and perspective of the small family-owned Italian wineries she represents comes from her numerous visits to Italy as well as time spent working with the growers. Cindy is a popular industry speaker who brings passion and life to facts about Italian culture while sharing the interesting aspects of fine wine-making and wine appreciation.
Michael Salmon, Chef/Owner of the Hartstone Inn in Camden, has been working in professional kitchens for over 28 years. A graduate of the Culinary Institute of America, Michael was a chef with Hyatt Resort Hotels for 8 years prior to purchasing the Hartstone Inn in May 1998. As the Executive Chef for two Sonesta Resort Hotels on the island of Aruba, he was named "Caribbean Chef of the Year" by the American Culinary Federation in 1996. His cuisine has been featured by Food & Wine, Bon Appétit, Down East and Gourmet magazines and in 2007 he was invited to prepare a Maine Lobster Dégustation Dinner at the James Beard House in NYC.
Jeffrey A. Savage trained with James Beard Award Winning Chef Sam Hayward at Fore Street Restaurant in Portland Maine for 3 years. He learned the art of using local organic and exotic ingredients. Chef Savage prides himself on using the best possible ingredients from around the world, whether it be Matsutake Mushrooms foraged in the Maine woods or fresh Mediterranean Seppia flown in from Greece. His love of excellent food and wine is exemplified in both the ever changing menu and wine list at On the Marsh Restaurant, a recipient of the Wine Spectator Award of Excellence.
Stephen True, the proud Executive Chef at the Nonantum Resort in Kennebunkport, has been “cooking up” a creative spin on classic dishes at the historic, river front resort for the past five years. Steve has been fulfilling his life-long passion as a chef for more than 30 years while living up and down the east coast of the U.S. Among other publications, Steve was honored for his tantalizing cooking talents in the Miami Herald. He is well known for his strong ability to put a “Maine spin” on classic dishes such as his own Blueberry Maple Chipotle Barbeque Sauce while utilizing many luscious Maine ingredients.
Carlos Trad has worked in Argentinean wine industry for the last 9 years. Having managed the export business of 2 of the largest wine groups in South America, he joined Dona Paula in 2002 as assistant wine maker and is now the Sales and Marketing Director. Dona Paula wines reflect a clear sense of the place and terroir of Argentina’s Mendoza region. Dona Paula is an example Argentina’s ability to produce premium quality wines at affordable prices, with a strong focus on Malbec. Carlos has been Director of “Wines of Argentina” since 2005 when he was voted to this position by colleague wineries at the early age of 27 years old.
Scott Wilder is the Executive Chef at Wells Beach Steakhouse. From New England fare, Southern cooking, Caribbean style cooking, Midwest cooking, New Age flare, and Pacific Rim; Chef Scott has become a well diversified chef. In 2007 he opened as the chef at WB Steakhouse, which allows him to use the finest Prime and Kobe Steaks, as well as using fresh local Seafood. His many years of experience, his well-rounded knowledge and love of food, leads to creative specials and menu creations from around the world. Chef Scott's recipes have been published in cookbooks, and he has been featured in many magazines, with critics' mouth's watering for more.
Chefs/Winemakers | Artists
