+ Chris Gould -Chef and Owner / Central Provisions & Tipo – Portland, ME

Chef Chris Gould began his culinary career at the age of 15 as a summer dishwasher and prep cook at the Bethel Inn in Bethel, ME. When asked to return the following summer, he said “Yes, but only as a cook on the line.” He spent the following summer working sauté and when it came to deciding where to go for college, Chef Steve Stone pointed him toward The Balsams Hotel in Northern New Hampshire. The Balsams, had an accredited American Culinary Foundation apprenticeship program where Chef Gould trained under several Certified Master Chefs and Bakers, including Chef Roland Henin, Chef Phil Learned and Chef Steve James.

Chef Gould went to Houston after graduating in 2005 to work with Chef Charles Carrol at River Oaks Country Club. He worked as a tournant in multiple outlets of the club including banquets and the grill restaurant. In 2006 Chef Chris moved to Boston to work for James Beard best chef northeast winner Chef Ken Oringer at his flagship restaurant Clio. Starting as a Garde Manager cook and within a year he was the Chef Tournant for the whole restaurant including being the Assistant at Uni Sashimi Bar. It was here he met his future business partner and wife Paige Gould. In 2009, he helped Chef Oringer and Chef Jamie Bissonnette open Coppa Enoteca as Sous Chef. Later that year chef Oringer asked Gould to return to Uni Sashimi Bar as Chef de Cuisine; where he spent the next three years creating unique sashimi dishes. The Goulds moved to Portland in 2012 and in 2014 opened Central Provisions, their small plates restaurant to national acclaim including being nominated for James Beard best new restaurant. In 2017 Chef Chris and Paige opened their second restaurant Tipo, featuring Neapolitan pizzas, handmade pastas and Italian themed small plates. Chris is also the proud father of two very strong-willed little girls, Lucille, and Jocelyn.

+ Togue Brawn - Owner / Downeast Dayboat Scallops – Portland, ME

Togue Brawn’s Downeast Day Boat Scallops are possibly the best scallops in the World! One bite and you be the judge.

Togue has been a part of Maine’s commercial fishing industry for over 30-years, and is on a mission to show Americans what scallops are supposed to taste like. While working at the Maine Department of Marine Resources, she spearheaded regulatory changes that led to a recovery of the state’s inshore scallop fishery. In 2011 she left the state government to found Downeast Dayboat to work toward getting fishermen a better price and consumers a better product, which she does by shipping Maine dayboat scallops across the country within 24 hours of harvest.

Togue has a MSC in Marine Policy from the University of Maine. She is the co-chair of the Maine Seafood Promotion Council, the co-chair of Maine's Seafood Economic Accelerator, a member of the Board of Directors of the Maine Fishermen’s Forum, the Chair of Maine’s Marine Resources Advisory Council. and a member of the New England Fishery Management Council, where she sits on the Scallop, Habitat, Skate and Monkfish Committees.

+ Jocelyn Gabriel - Sales Director / Glidden Point Oysters – Edgecomb, ME

Jocelyn is the Sales Director at Glidden Point Oyster. She was born and raised in a fishing family residing in Cape Elizabeth, Maine. At a very young age she was hauling traps by hand with her mother in Casco Bay and worked alongside her Merchant Marine father as he learned the ropes as a commercial fisherman during his time off from shipping.

Jocelyn spent most of her career as a Photographer working for an advertising agency in Boston working her way up the ranks to Regional Manager. Moving back to Maine in 2020, she had an immense desire to get back to her roots in the seafood industry and was fortunate to work for her childhood neighbor, Togue Brawn, as the Director of Operations at Downeast Dayboat.

In January 2024, Jocelyn was thrilled to embark on her new role as Sales Director at Glidden Point Oyster Farms where she oversees the Wholesale Department focusing primarily on sales, customer relations, accounting, product education, and strategic planning to ensure continued success.

Glidden Point was established in 1987 and is nestled in along the pristine waters of the renowned Damariscotta River in Midcoast Maine. The owner, Ryan McPherson, purchased Nonesuch Oyster, as well as featuring the Coastal Harvesters Collection and further diversifying Glidden's offerings. Through years of meticulous research and experimentation, Glidden has discovered the ideal conditions for growing premium Maine oysters that are delicious, sustainably farmed and growing sites carefully selected to ensure every oyster harvested is a testament to the dedication to quality and restorative river practices.

+ Justin & Danielle Walker - Chef & Owners / Walkers Maine - Cape Neddick, ME

Chef Justin Walker discovered his love for cooking at an early age while preparing holiday meals with his grandfather, foraging for herbs like lamb's quarters and reindeer moss, and making cheese on his family farm. After spending 15 years in the kitchen at Arrows, James Beard Award-winning chefs Mark and Clark Gaier's Ogunquit, ME restaurant, and then as executive chef of Kennebunkport's Earth at Hidden Pond, Justin is widely known for his approachable and refined cooking style, inspired by his love of Old World practices and techniques. A StarChefs "Rising Star" chef of Coastal New England, Justin creates soulful dishes using a simple presentation style, celebrating the ingredients of his home in Maine and 17-acre family farm in Cape Neddick where he and wife Danielle Walker raise goats and chickens, forage the land and harvest their own crops, yielding everything from reindeer moss to green strawberries and blueberries and hibiscus flowers. In early spring 2018, Justin and Danielle Walker will open Walkers Maine in Cape Neddick. The Walkers menu will revive classic New England dishes with chef Justin’s seasonal, modern perspective, bringing an element of comfort and nostalgia that mixes the old with the new and celebrates a region rich in history and proud of its native ingredients. As longstanding members of the Maine culinary community, Justin and Danielle will foster a local and sustainable mentality through their familial ties with regional farmers and fishermen, and a thoughtful utilization of their own 17-acre farm.

+ Lori Mitchell - Chef and Owner of Boothbay Craft Brewery - Boothbay, Maine

Lori’s culinary passion for flavor and creative approach with lobster dishes has brought her the distinction of winning numerous Lobster Chef awards that include 2023 Boothbay’s Claw Down with1st places in both Chefs Choice and Judges Choice and the People’s Choice award at the 2024 Harvest on the Harbor Lobster Chet Competition.

Growing up in Boothbay, she worked a variety of restaurants in the Summer months. Then, after College and working 28 years at her profession as an IPDH, Dental practice… she decided another chapter was inevitable. So Lori, her husband, Win & son’s Riley & Cody decided to jump in, both feet, all together in a family biz. Boothbay Craft Brewery, Tavern & RV Resort, hand-built & created 2006-Present day.

+ Harding Smith -Chef and Owner; Sean Doherety- Chef / The Front Room Restaurant & Bar, The Grill Room & Bar, The Corner Room Kitchen & Bar and The Boone’s Room – Portland, ME

Harding Lee Smith (chef and owner of The Front Room Restaurant & Bar, The Grill Room & Bar, The Corner Room Kitchen & Bar and The Boone’s Room ) is a Mainer by birth. Once he graduated from Portland’s Deering High School, Harding left Maine to experience the rest of the world. After earning a Bachelor of Science degree from Boston University, he moved to the San Francisco Bay area and attended the Culinary Institute of America’s West Coast campus in Napa Valley. After an apprenticeship in Venice, Italy, Chef Smith relocated to Maui, Hawaii where he was the chef of several well-known restaurants. After six years on the island, family and the Red Sox were calling and he returned to Maine in the fall of 2003. After spending the winter of 2005 at the venerable Back Bay Grill in Portland, Harding embarked on his dream, the opening of a casual neighborhood restaurant and bar.

+ Hannah Ryder - Executive Chef / Twelve – Portland, ME

Hannah's passion for cooking began early, nurtured by family dinners that emphasized the importance of good food and togetherness. After moving to New York to attend culinary school, she honed her skills at Cafe Boulud and later, Aquavit. Building on her experience, Hannah returned to Maine with stints at Evo and Chebeague Island Inn before stepping into her current role at Twelve. Leading the kitchen at Twelve, she combines culinary tradition with a commitment to creating exceptional dining experiences, all while fostering a collaborative and innovative environment for her team.

+ Jessica Lalumiere - Private Chef – The UpBeetGinger

Jessica was born and raised in Maine. After earning her Certified Public Accountant license, she left her public accounting job to pursue her passion for cooking at the Culinary Institute of America in Napa.

Upon returning to Maine in 2021, Jessica launched her own private chef business, UpBeetGinger. In this role, she prepares multi-course meals in clients' homes and customizes the menu to suit each host's preferences.

+ Maria & Shane McGarvey Owners & Chefs - Applecroft Craft Catering - Waldoboro, Maine

Shane and Maria, the co-owners of Applecroft, have established a catering company that embodies sustainable farming, a deep appreciation for the outdoors, and the art of wood-fired cooking. Together, Shane and Maria craft weekly seasonal menus in collaboration with the finest farmers and fisheries in Mid-Coast Maine. Their approach reflects their lifestyle: rustic yet refined, adventurous yet rooted in community

Shane, a seasoned entrepreneur and chef, has already left his mark with ventures like Harvest Moon and Maine Kebab. Executive Chef Maria brings a rich culinary background, having worked under New Orleans chef Alex Patout, alongside her father (a Portland chef), in private chef roles, and leading other successful catering companies across Maine. Additionally, Maria’s ownership of Soul-shine Farm in Greenwood highlights her deep connection to farming, butchery, and a love for nature.

Applecroft’s catering offers a distinctly urban, hip dining experience that is hyper-seasonal, personally curated, and centered on cooking with live fire. Their venture challenges traditional notions of catering by blending innovation, passion, and a personal approach that redefines its role in the restaurant industry. They are also constructing a campground and event space, creating a haven for fellow outdoor enthusiasts.

+ Ilma Lopez - Pastry Chef and Owner / Chaval - Portland, ME

A native of Venezuela, Ilma Lopez grew up in the kitchen alongside her grandmother. After getting her start at Malabar in Caracas, she was accepted to the pastry program at Stratford University in Virginia. Today, Lopez is the Pastry Chef and co-owner of Piccolo and Chaval here in Portland, Maine. She is a veteran of some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. With a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award. In 2018, she was chosen as a James Beard Outstanding Pastry Chef semi-finalist for the second year in a row. Recently, she has been featured in the children’s book Kalamata’s Kitchen and the Bon Appetite article as “one of the most talented pastry chefs in town.”

+ Damian Sansonetti - Chef & Owner / Chaval - Portland, ME

”Not where we thought we would be” Damian claims with a smile. “The less we planned, the more things fell into place”. Gowning up in Pittsburgh, Damian remembers making pasta with his Italian grandmothers, and seeing cured meats, and making wine with his grandfather in the cellar. Also assisting his father, the chef, in the family kitchen and learning about food from a young age. Damian’s first restaurant job landed him at the dishwashing sink of a local diner, until he worked his way up to man the stoves. After completing a year of college, Damian felt the draw of the kitchen in more of a professional sense. He enrolled in The Culinary program at Pittsburgh’s Pennsylvania Culinary. Upon graduation in 1997, he spent two summers on Nantucket island at the Brant Point Grill with The Myriad Restaurant Group. In 1998 he was asked to move to New York City to assist with the opening of the first W hotel and the restaurant heartbeat with the Myriad Restaurant Group and Chef Michel Nischan. What started out as a 6 month project set him on a career path that would unfold over the next many years.

Damian was the executive chef at Shallots, a refined Mediterranean restaurant in Midtown Manhattan, that was also Glatt Kosher. It was while he was the Chef here that he met chef/restaurateur Daniel Boulud. In early 2001 he called restaurant Daniel to make a reservation for himself and the GM. As fate would have it, Daniel himself answered the phone. Remembering Damian from a recent newspaper article, Daniel warmly greeted him, made the reservation, and met and talked on the night of the dinner. The Discipline, care for customers, and all the attention to detail inspired Damian. When Damian Left Shallots in 2003, he took a position under Executive Chef Olivier Muller at db Bistro Moderne, Daniels midtown bistro. There he learned as much about Alsatian cuisine as he did classic French. The energy of the kitchen and the simple creativity fueled a new direction for Damian. After over 2 years as the sous chef he left to go to the flagship Restaurant Daniel as the Banquet Chef. Now learning under Executive Chef jean-Francois Bruel and Chef de Cuisine Eddy Leroux. Learning precise techniques, and refinements, combined with simplicity, and boldness of flavor. Soon after becoming the Sous Chef for the main dinning room and work with Daniel on the line as well. He was asked to become the Chef of Daniels next restaurant Bar Boulud.

The undertaking of a new large restaurant, steeped in classic French cuisine, and a focus on regional Burgundian cooking and a large charcuterie/pate program. Working with Daniel and Charcuterie Chef Giles Verot, and Traveling to Paris to work with Gilles. The restaurant won much acclaim, and Damian began to work with the wine department and FOH to make a great dinning experience for the guests in a busy French bistro. Utilizing a lot of locally grown products and teaching his cooks respect for them. Also Implementing a “Nose to Tail” menu for every evening using locally whey fed pigs, goats, lambs, and beef from NY State.

Piccolo came when Damian and Ilma where looking to open their vision of an Italian restaurant, the kind you might find off on a side street in Southern Italy. With an inviting interior, warm attentive, and knowledgeable service, fine wines, and excellent food. Damian believes in using local products when best and available, and combining them with the finest imported ingredients to give the menu that Italian feel. Damians sound technical foundation, knowledge, with his family’s heritage, and passion for cooking have come together for the menu and experience at Piccolo.

In the summer of 2016, Damian along with his business partner and wife Ilma, purchased a restaurant in the West End of Portland Maine. In 2017 they did a gut renovation and launched Chaval. The restaurant has Spanish & French inspired seasonal cuisine, craft cocktails and well chosen wine list with a neighborhood atmosphere. Here you can indulge in New England Quail Stuffed with gruyere cheese and house made ham and fried golden, or Squid Ink fideos with Maine sea urchin aioli. Or a Grilled Prime Strip Steak with house made fries. The Restaurant has received many accolades so far including Best New Maine Restaurant as awarded by the Portland Press Herald. Best Vegetarian Dish, and Best European Restaurant by The Pheonix.

+ Chad Davidowicz – Executive Chef / Sliders and Sunday River Clubhouse - Newry, ME

Chad Davidowicz brings a passion for culinary artistry and a deep respect for tradition to his role as Executive Chef at Sliders and the Sunday River Clubhouse. A graduate of the esteemed Balsams Culinary Apprenticeship School, Chad honed his skills alongside some of the nation’s top chefs in 4- and 5-star resorts, gaining invaluable experience in crafting exceptional dining experiences.

Inspired by his Grandma Capazzolo’s beloved family dinners, Chad infuses Sliders’ menu with the warmth and heartiness of her creations, reinvented with a modern twist. His culinary philosophy revolves around celebrating the authenticity of Italian and French cuisine while blending bold flavors from across the country with the fresh, local ingredients that define the spirit of Maine.

At Sliders, guests can expect dishes that transport them from the slopes of Maine to the vibrant flavors of New York’s Little Italy, all scratch-made with care and creativity. Chad’s dedication to crafting soul-warming meals and his commitment to culinary excellence make every meal at Sliders and the Sunday River Clubhouse a memorable experience.

+ Jen Bonaccorsi – Sales Director / Rogers Collection International Importer – Yarmouth, ME

For over 30 years, Rogers Collection has been a dedicated importer of extraordinary foods of distinctive quality, handmade by artisan producers who are committed to ethical and traditional production methods in Europe, the Middle East, South Africa, and the Maghreb. They sell their products to wholesale retail accounts, chefs, and distributors across the U.S.

Jen as been part of the team for the last 15 years and had the pleasure of visiting the Valserena dairy in Parma, Italy where Rogers Collection sources their Sola di Bruna Parmigiano Reggiano. Valserena is the oldest Parmigiano Reggiano producer in Italy and is operated today by the 6th and 7th generations of the Sera family who are committed to the health and welfare of their cows and grow their own feed to ensure 100% tracabiliy. They are one of only four dairies to produce Parmigiano Reggiano only using the milk from the brown cows – which is highly prized for the high butterfat content. There are only 10-12 wheels of cheese produced each day, each weighing 80 lbs, and aged 24 months.