David Brown has been appointed Executive Chef at Inn by the Sea
Inn by the Sea , Maine's premier beach destination, announces the appointment of David Brown as Executive Chef. Brown, who served as Executive sous chef at the Inn for two years, will now step up to lead a familiar and well-seasoned crew. The Chef will develop and execute regionally sourced menus for Sea Glass, the Inn's award-winning, ocean view restaurant. As Executive Chef he will oversee all aspects of the property's dining options including lounge, room and pool service, weddings, social events and corporate meetings according to Michael Briggs, the Inn's Managing Director.
With a lifelong passion for food and cooking, Brown brings with him over 20 years of culinary experience at restaurants in Portland, upstate New York, and Arkansas.
A Maine native, he began his career as a 14-year-old student working in the 'dish pit' at Uncle Andy's in South Portland. After honing cooking skills for several years in Portland restaurants, he left the state to launch himself into the restaurant scene around the finger lakes in upstate New York.
Chef Brown will be teaming up with veteran Sea Glass Food and Beverage Director, Shayne Conlon. They intend to showcase local producers and seafood in both Sea Glass and through intimate dining experiences and events. In addition to planning menus with an emphasis on regional ingredients the culinary team is focused on providing a unique coastal experience for guests, whether dining in ocean view Sea Glass restaurant, the cozy fireplace lounge or pairing small plates with hand crafted cocktails on the outdoor decks around fire tables. Chef Brown's seasonal menus will be complemented with pairings from the restaurant's deep wine cellar of 350 labels and over 2,000 bottles and awarded Wine Spectator's Award of Excellence.
Cape Elizabeth, Maine
United States
