Chef Bryan Dame

A native of New England, Bryan spent the summers of his youth in his grandfather's garden or helping in his grandmother's kitchen. He now strives to preserve Maine's traditional fare, inspired by the bounty of fresh ingredients available and the local farmers, fishermen and foragers who deliver them. With a simple yet elegant and inventive approach to cuisine, his menu is always changing to reflect today's seasonal ingredients.

A graduate of New England Culinary Institute, Bryan has also worked at Vermont's Norwich Inn, Simon Pearce, The Inn at Little Washington in Virginia, Opus 251 of Philadelphia, and in Maine at The Oakland House of Brooksville and Goose Cove Lodge of Deer Isle.