Meet The Chefs

 Chef Jean-Philippe Tees,   Head Chef,HVOR,Montreal, Canada   International Oyster Chef of the Year Competitor   Jean-Philippe Tees, Chef and culinary creator from Montreal has worked in this industry for over ten years and spent the last fifteen traveling. Currently working as head chef for HVOR restaurant in Montreal, he is passionate about his country’s culinary heritage and the process each ingredient goes through from seed to plate. He splits his time as a chef between gardening, creating new and inventive dishes and beekeeping.   Explore the culinary experience at HVOR:  https://www.facebook.com/restauranthvor/videos/2079465888936535/    JP's Take on Flavor:  https://vimeo.com/254507796

Chef Jean-Philippe Tees, 

Head Chef,HVOR,Montreal, Canada

International Oyster Chef of the Year Competitor

Jean-Philippe Tees, Chef and culinary creator from Montreal has worked in this industry for over ten years and spent the last fifteen traveling. Currently working as head chef for HVOR restaurant in Montreal, he is passionate about his country’s culinary heritage and the process each ingredient goes through from seed to plate. He splits his time as a chef between gardening, creating new and inventive dishes and beekeeping. 

Explore the culinary experience at HVOR: https://www.facebook.com/restauranthvor/videos/2079465888936535/

JP's Take on Flavor: https://vimeo.com/254507796

 Chef Nathaniel Adam  Executive Sous Chef for the Boothbay Harbor Country Club - Paul's Steak House and Grille 19   International Oyster Chef of the Year Competitor   Chef Nathaniel Adam found his passion for food at an early age. Born in Detroit, MI and raised in Bonita Springs, FL, Chef Nathaniel has 8 years of culinary experience mostly in country clubs. At the young age of 22, Chef Nathaniel is the Executive Sous Chef at the Boothbay Harbor Country Club during the months of May through October, and runs his private chef business Savor the Flavor during the winter months in southwest Florida. Chef Nathaniel is a modern American chef executing global cuisine with classical French technique. He is dedicated to sourcing the finest of ingredients and treating them with the proper technique to achieve maximum flavor. He can often be seen harvesting fresh herbs and vegetables from the onsite organic garden at the Boothbay Harbor Country Club. Most recently, Chef Nathaniel was the Judges Choice Winner of the 2017 Clawdown and crowned the 2017 Maine Lobster Chef of the Year.

Chef Nathaniel Adam

Executive Sous Chef for the Boothbay Harbor Country Club - Paul's Steak House and Grille 19

International Oyster Chef of the Year Competitor

Chef Nathaniel Adam found his passion for food at an early age. Born in Detroit, MI and raised in Bonita Springs, FL, Chef Nathaniel has 8 years of culinary experience mostly in country clubs. At the young age of 22, Chef Nathaniel is the Executive Sous Chef at the Boothbay Harbor Country Club during the months of May through October, and runs his private chef business Savor the Flavor during the winter months in southwest Florida.
Chef Nathaniel is a modern American chef executing global cuisine with classical French technique. He is dedicated to sourcing the finest of ingredients and treating them with the proper technique to achieve maximum flavor. He can often be seen harvesting fresh herbs and vegetables from the onsite organic garden at the Boothbay Harbor Country Club. Most recently, Chef Nathaniel was the Judges Choice Winner of the 2017 Clawdown and crowned the 2017 Maine Lobster Chef of the Year.

 Chef Sam Donato  Sous Chef, North End Grill, New York, New York   International Oyster Chef of the Year Competitor   Sam Donato is a Sous Chef at North End Grill in Danny Meyer’s Union Square Hospitality Group. Cooking since a young age in his hometown of Richmond, Virginia, Sam always knew food was his future. He eventually moved to New York City where he attended the Institute of Culinary Education, landing at North End Grill after school. Here, he’s worked on the restaurant’s wood-fired grill and charcoal-powered Josper ovens, and has a hand in driving the restaurants charcuterie program. A daily Dollar Oyster special also means shucking over 2000 oysters a week! Sam was promoted to Sous Chef 18 months ago and hasn’t looked back since.

Chef Sam Donato

Sous Chef, North End Grill, New York, New York

International Oyster Chef of the Year Competitor

Sam Donato is a Sous Chef at North End Grill in Danny Meyer’s Union Square Hospitality Group. Cooking since a young age in his hometown of Richmond, Virginia, Sam always knew food was his future. He eventually moved to New York City where he attended the Institute of Culinary Education, landing at North End Grill after school. Here, he’s worked on the restaurant’s wood-fired grill and charcoal-powered Josper ovens, and has a hand in driving the restaurants charcuterie program. A daily Dollar Oyster special also means shucking over 2000 oysters a week! Sam was promoted to Sous Chef 18 months ago and hasn’t looked back since.

 Chef Alex Nevens  Owner/Chef, Newcastle Publick House, Newcastle ME    International Oyster Chef of the Year Competitor   I enjoy long walks on short piers and dancing like nobody is watching. I am a Line Cook at the Newcastle Publick House, Newcastle Maine and at Coveside Restaurant, South Bristol Maine. My wife Rachel runs both restaurants; we have two daughters, Hannah and Maggie and two dogs The Mighty Quinn and Wilson.

Chef Alex Nevens

Owner/Chef, Newcastle Publick House, Newcastle ME 

International Oyster Chef of the Year Competitor

I enjoy long walks on short piers and dancing like nobody is watching. I am a Line Cook at the Newcastle Publick House, Newcastle Maine and at Coveside Restaurant, South Bristol Maine. My wife Rachel runs both restaurants; we have two daughters, Hannah and Maggie and two dogs The Mighty Quinn and Wilson.

 Bronwen Clark (Judge)  FRONT OF HOUSE MANAGER, Rodney’s Oyster House, Toronto, Canada   International Oyster Chef of the Year Judge   Bronwen has been submersed in the Oyster community since birth. Coming from the Clark Family, daughter of Rodney Clark (the company’s namesake). Bronwen started working in the restaurant officially since she was 13 years old, in the kitchen and gradually working through almost all positions within the company. She now sits as part owner of Rodney’s Oyster House, the Operations Manager of the company overseeing the Front of House Management, business growth and development. For the past 14 years she has been the head of the annual Ontario Oyster Festival, which attracts over 1800 spectators a year, shucks over 15000 Oysters, boils 500 lobsters and pours over 6000 pints of beer. It’s only 1 day. Every day you can find her in the Oyster House, her home base is Toronto Ontario CANADA, connecting with guests and working to maintain and build the brand that is Rodney’s. This is a reputation that is built on connecting with a community, superior product, streamlining it’s sourcing for quality and bringing another 30 years to a business that’s already been there for 30. Staying current in an industry that’s as hot as the pan you’re frying in, she looks forward to the challenge of being at the helm of one of Canada’s greatest places to eat shellfish.

Bronwen Clark (Judge)

FRONT OF HOUSE MANAGER, Rodney’s Oyster House, Toronto, Canada

International Oyster Chef of the Year Judge

Bronwen has been submersed in the Oyster community since birth. Coming from the Clark Family, daughter of Rodney Clark (the company’s namesake). Bronwen started working in the restaurant officially since she was 13 years old, in the kitchen and gradually working through almost all positions within the company. She now sits as part owner of Rodney’s Oyster House, the Operations Manager of the company overseeing the Front of House Management, business growth and development. For the past 14 years she has been the head of the annual Ontario Oyster Festival, which attracts over 1800 spectators a year, shucks over 15000 Oysters, boils 500 lobsters and pours over 6000 pints of beer. It’s only 1 day. Every day you can find her in the Oyster House, her home base is Toronto Ontario CANADA, connecting with guests and working to maintain and build the brand that is Rodney’s. This is a reputation that is built on connecting with a community, superior product, streamlining it’s sourcing for quality and bringing another 30 years to a business that’s already been there for 30. Staying current in an industry that’s as hot as the pan you’re frying in, she looks forward to the challenge of being at the helm of one of Canada’s greatest places to eat shellfish.

 Laura Foley Ramsden (Judge)  Co-owner, Foley Fish Company, Boston MA   International Oyster Chef of the Year Judge   Laura Foley Ramsden, together with her husband Peter Ramsden, is the 4th generation co-owner of the Foley Fish Company.  Foley Fish is an all natural, direct seafood processor located in Boston and New Bedford.  Foley Fish, founded in 1906 by Laura’s great grandfather, specializes in servicing fine dining restaurants, hotels, resorts, culinary schools, private clubs and specialty food retailers across the country.  Since the early 1990s, Foley Fish has actively participated in fishery management with a Foley presence on both the National Marine Fisheries groundfish advisory panel and the highly migratory species panel.  In 2011, Laura was selected by the Governor of Massachusetts to serve a three year term on the New England Fishery Management Council, one of 8 regional councils responsible for developing fishery management plans for New England species.  Laura served on the NEFMC Groundfish, Scallop and Skate committees during her three year term.  Laura Foley Ramsden works closely with the Foley customers and chefs to market and differentiate themselves using fresh, all natural, sustainable seafood from New England.  Laura is a graduate of the University of Michigan, Ann Arbor.  She and Peter and their 3 children reside in Barrington, RI.  When not fishmongressing, Laura enjoys cooking, running and hiking.

Laura Foley Ramsden (Judge)

Co-owner, Foley Fish Company, Boston MA

International Oyster Chef of the Year Judge

Laura Foley Ramsden, together with her husband Peter Ramsden, is the 4th generation co-owner of the Foley Fish Company.  Foley Fish is an all natural, direct seafood processor located in Boston and New Bedford.  Foley Fish, founded in 1906 by Laura’s great grandfather, specializes in servicing fine dining restaurants, hotels, resorts, culinary schools, private clubs and specialty food retailers across the country.  Since the early 1990s, Foley Fish has actively participated in fishery management with a Foley presence on both the National Marine Fisheries groundfish advisory panel and the highly migratory species panel.  In 2011, Laura was selected by the Governor of Massachusetts to serve a three year term on the New England Fishery Management Council, one of 8 regional councils responsible for developing fishery management plans for New England species.  Laura served on the NEFMC Groundfish, Scallop and Skate committees during her three year term.  Laura Foley Ramsden works closely with the Foley customers and chefs to market and differentiate themselves using fresh, all natural, sustainable seafood from New England.  Laura is a graduate of the University of Michigan, Ann Arbor.  She and Peter and their 3 children reside in Barrington, RI.  When not fishmongressing, Laura enjoys cooking, running and hiking.

 Michelle Buffardi (Judge)  VP of Digital Editorial- Food category, Scripps Lifestyle Studios NY    International Oyster Chef of the Year Judge   Michelle Buffardi is the Vice President of Digital Editorial for the Food category at Scripps Lifestyle Studios, overseeing digital editorial and programming strategy for culinary and restaurant content at FoodNetwork.com and CookingChannelTV.com. Her team creates recipe, how-to and restaurant content across digital platforms to inspire, instruct and delight home cooks and Food Network fans, bring in new audience and drive revenue. Michelle has worked at Food Network for over 8 years and previously worked at Martha Stewart Living Omnimedia.

Michelle Buffardi (Judge)

VP of Digital Editorial- Food category, Scripps Lifestyle Studios NY 

International Oyster Chef of the Year Judge

Michelle Buffardi is the Vice President of Digital Editorial for the Food category at Scripps Lifestyle Studios, overseeing digital editorial and programming strategy for culinary and restaurant content at FoodNetwork.com and CookingChannelTV.com. Her team creates recipe, how-to and restaurant content across digital platforms to inspire, instruct and delight home cooks and Food Network fans, bring in new audience and drive revenue. Michelle has worked at Food Network for over 8 years and previously worked at Martha Stewart Living Omnimedia.

 Jeff “Smokey” McKeen (Judge)  Co-owner/Operator, Pemaquid Oyster Company, Damariscotta ME   International Oyster Chef of the Year Judge   Jeff “Smokey” McKeen is a founding co-owner and operator of the Pemaquid Oyster Company which began growing oysters in the Damariscotta River in the spring of 1986. He also operates with his wife, Kayli, Waldostone Farm, a specialty food producer known for their Bloody Oyster Cocktail mixer and a creative line of mignonette sauces first developed for the annual Pemaquid Oyster Festival. Smokey is also a folklorist and musician singing and playing a variety of traditional instruments and has performed for many years throughout Maine and in recent years has toured Africa, Asia, the Middle East and Eastern Europe for the U.S. State Department.

Jeff “Smokey” McKeen (Judge)

Co-owner/Operator, Pemaquid Oyster Company, Damariscotta ME

International Oyster Chef of the Year Judge

Jeff “Smokey” McKeen is a founding co-owner and operator of the Pemaquid Oyster Company which began growing oysters in the Damariscotta River in the spring of 1986. He also operates with his wife, Kayli, Waldostone Farm, a specialty food producer known for their Bloody Oyster Cocktail mixer and a creative line of mignonette sauces first developed for the annual Pemaquid Oyster Festival. Smokey is also a folklorist and musician singing and playing a variety of traditional instruments and has performed for many years throughout Maine and in recent years has toured Africa, Asia, the Middle East and Eastern Europe for the U.S. State Department.

 Chef David Seigal  Executive Chef, Cull & Pistol Oyster Bar, New York City, NY    International Oyster Chef of the Year Competitor   Growing up on the South Shore of Long Island, David Seigal always had a deep-rooted appreciation for all things fish, buying fresh flounder, scallops, and cod straight off the boats with his mother. David’s fine dining experience spans almost two decades and comprises some of the top kitchens in NYC including working under acclaimed Chefs, Charlie Palmer, Jean-Georges Vongerichten, Gray Kunz, and David Bouley. Professional stages abroad at the three-Michelin star Martin Berasategui and El Raco D’en Freixa in Spain, and Hotel Lenkerhof in Switzerland round out David’s unqiue culinary background. David returned to his roots in 2013 and joined forces with the Lobster Place to open Cull & Pistol Oyster Bar in the heart of New York City. The accessibility to pristine fish that Lobster Place provides and David’s culinary ingenuity benefit the thousands of people who visit Chelsea Market each day. The ever-changing, globally-inspired seafood menu at Cull & Pistol has been recognized each year by the Michelin Guide, as well as local critics and seafood lovers alike.

Chef David Seigal

Executive Chef, Cull & Pistol Oyster Bar, New York City, NY 

International Oyster Chef of the Year Competitor

Growing up on the South Shore of Long Island, David Seigal always had a deep-rooted appreciation for all things fish, buying fresh flounder, scallops, and cod straight off the boats with his mother. David’s fine dining experience spans almost two decades and comprises some of the top kitchens in NYC including working under acclaimed Chefs, Charlie Palmer, Jean-Georges Vongerichten, Gray Kunz, and David Bouley. Professional stages abroad at the three-Michelin star Martin Berasategui and El Raco D’en Freixa in Spain, and Hotel Lenkerhof in Switzerland round out David’s unqiue culinary background. David returned to his roots in 2013 and joined forces with the Lobster Place to open Cull & Pistol Oyster Bar in the heart of New York City. The accessibility to pristine fish that Lobster Place provides and David’s culinary ingenuity benefit the thousands of people who visit Chelsea Market each day. The ever-changing, globally-inspired seafood menu at Cull & Pistol has been recognized each year by the Michelin Guide, as well as local critics and seafood lovers alike.

 Chef Ralph C Smith II  Owner, Mine Oyster Raw Bar & Gathering Place, Boothbay Harbor, ME    International Oyster Chef of the Year Competitor      Ralph C Smith II is the owner of the Mine Oyster Raw Bar & Gathering Place, The Boat House Bistro, and COD’s Head Fish House & BBQ… all located in beautiful Boothbay Harbor, Maine.

Chef Ralph C Smith II

Owner, Mine Oyster Raw Bar & Gathering Place, Boothbay Harbor, ME 

International Oyster Chef of the Year Competitor

 

Ralph C Smith II is the owner of the Mine Oyster Raw Bar & Gathering Place, The Boat House Bistro, and COD’s Head Fish House & BBQ… all located in beautiful Boothbay Harbor, Maine.

 Chef Jenny Moore  Chef de Cuisine, Hi Tide Poke and Raw Bar, Charlotte, North Carolina   International Oyster Chef of the Year Competitor   Chef Jenny Moore gained a foundation in Southern cuisine from her Grandmother, growing up in northern Georgia. After many years as a line cook, and a move to Florida, Jenny attended The Art Institute of Tampa’s culinary program. While there she interned at The Don Cesar in Saint Petersburg, FL and the 5 star Sand Pearl Resort in Clearwater, FL. It was there that she gained individual instruction in meat and fish processing, sushi design and wine pairing. Chef Jenny completed her degree at Johnson and Wales University in Charlotte in 2010 graduating Summa Cum Laude. While attending JWU, she interned at Apple Orchard Farms to learn about sustainability and organic food production. Previously, she held a position at the prestigious George’s Brassiere on Piedmont Row, in Charlotte, as the Raw Bar Chef, where she earned a following for her diverse and interesting interpretation of ceviche. From there she continued on to the Marriott’s Savannah Red, breathing new life into Center City’s fine Southern cuisine as their lead chef. Currently Chef Jenny is the owner/Executive Chef of the food truck Taco Green-Go, as well as Chef de Cusine at Hi Tide Poke and Raw Bar. She has featured segments on WBTV morning news, WCCB's Wilsons World, Fox 46, Creative Loafing Magazine, Charlotte's Got a Lot Magazine, the Charlotte Official Visitors Guide and MSN.Com named her as number 8 taco truck Chef in the country for 2016.

Chef Jenny Moore

Chef de Cuisine, Hi Tide Poke and Raw Bar, Charlotte, North Carolina

International Oyster Chef of the Year Competitor

Chef Jenny Moore gained a foundation in Southern cuisine from her Grandmother, growing up in northern Georgia. After many years as a line cook, and a move to Florida, Jenny attended The Art Institute of Tampa’s culinary program. While there she interned at The Don Cesar in Saint Petersburg, FL and the 5 star Sand Pearl Resort in Clearwater, FL. It was there that she gained individual instruction in meat and fish processing, sushi design and wine pairing. Chef Jenny completed her degree at Johnson and Wales University in Charlotte in 2010 graduating Summa Cum Laude. While attending JWU, she interned at Apple Orchard Farms to learn about sustainability and organic food production. Previously, she held a position at the prestigious George’s Brassiere on Piedmont Row, in Charlotte, as the Raw Bar Chef, where she earned a following for her diverse and interesting interpretation of ceviche. From there she continued on to the Marriott’s Savannah Red, breathing new life into Center City’s fine Southern cuisine as their lead chef. Currently Chef Jenny is the owner/Executive Chef of the food truck Taco Green-Go, as well as Chef de Cusine at Hi Tide Poke and Raw Bar. She has featured segments on WBTV morning news, WCCB's Wilsons World, Fox 46, Creative Loafing Magazine, Charlotte's Got a Lot Magazine, the Charlotte Official Visitors Guide and MSN.Com named her as number 8 taco truck Chef in the country for 2016.

 Chef Wendy BennEy   Certified Executive Chef – MAINE, Sodexo, Portland, ME  TASTE MAINE’S FUTURE AT DRA ROUND TOP FARM  – CHEF   Wendy was born and raised in Connecticut surrounded by Czech and Polish grandparents who provided a rich food background in ethnic specialties. Her family grew most of their own produce and also maintained a small orchard.  Chef Wendy has 34 years of experience in the food industry throughout the New England area. Wendy currently puts her culinary talents to work at many of the campuses throughout the New England Region and beyond in her current role as Area Executive Chef training, developing and mentoring the chefs of tomorrow. She also is a Global Chef for Sodexo of which in 2015 she spent 7 weeks in Thailand serving up American favorites and bringing back cooking styles and techniques. Her current focus is on local slow foods, sustainable practices, and healthy eating and living using the world of grains and re-discovered foods of the past. Serving the freshest ingredients in their purest form of which she calls “Eating Naked”. To her food is art. Most recently she attained her ACF sanctioned C.E.C. (Certified Executive Chef) certification representing one of just over 3200 in the country as of 12/31/2017. Wendy maintains the desire to continue to learn and evolve in her profession “It is never boring…”

Chef Wendy BennEy 

Certified Executive Chef – MAINE, Sodexo, Portland, ME

TASTE MAINE’S FUTURE AT DRA ROUND TOP FARM – CHEF

Wendy was born and raised in Connecticut surrounded by Czech and Polish grandparents who provided a rich food background in ethnic specialties. Her family grew most of their own produce and also maintained a small orchard.

Chef Wendy has 34 years of experience in the food industry throughout the New England area. Wendy currently puts her culinary talents to work at many of the campuses throughout the New England Region and beyond in her current role as Area Executive Chef training, developing and mentoring the chefs of tomorrow. She also is a Global Chef for Sodexo of which in 2015 she spent 7 weeks in Thailand serving up American favorites and bringing back cooking styles and techniques. Her current focus is on local slow foods, sustainable practices, and healthy eating and living using the world of grains and re-discovered foods of the past. Serving the freshest ingredients in their purest form of which she calls “Eating Naked”. To her food is art. Most recently she attained her ACF sanctioned C.E.C. (Certified Executive Chef) certification representing one of just over 3200 in the country as of 12/31/2017. Wendy maintains the desire to continue to learn and evolve in her profession “It is never boring…”

 Chef Graham Botto  Chef, Portland ME  TASTE MAINE’S FUTURE AT DRA ROUND TOP FARM  – CHEF   Graham Botto is an experienced chef whose food focuses on classic French and Italian traditional techniques. In his career, he has worked at and run some of the most respected kitchens in Portland including Back Bay Grill and Central Provisions, giving a broad understanding of a variety of techniques and styles. Graham focuses his attention on a technical and scientific understanding of breads, pastas, braises, cheese making, and charcuterie. With a focus on the quality of product and economy, Graham uses as much local produce as possible from Maine’s growing agricultural seen. His knowledge of whole animal butchery allows him to do the same with local meat producers. He is currently working with Mr. Tuna in Portland, Maine.  

Chef Graham Botto

Chef, Portland ME

TASTE MAINE’S FUTURE AT DRA ROUND TOP FARM – CHEF

Graham Botto is an experienced chef whose food focuses on classic French and Italian traditional techniques. In his career, he has worked at and run some of the most respected kitchens in Portland including Back Bay Grill and Central Provisions, giving a broad understanding of a variety of techniques and styles. Graham focuses his attention on a technical and scientific understanding of breads, pastas, braises, cheese making, and charcuterie. With a focus on the quality of product and economy, Graham uses as much local produce as possible from Maine’s growing agricultural seen. His knowledge of whole animal butchery allows him to do the same with local meat producers. He is currently working with Mr. Tuna in Portland, Maine.
 

 Chef Ali Waks Adams  Executive Chef, The Brunswick Inn, Brunswick ME  TASTE MAINE’S FUTURE AT DRA ROUND TOP FARM – CHEF   A native New Yorker, Ali fell in love with Maine on her first visit, and since moving to here in 2014, after 15 years in Philadelphia, where she was a fixture in the restaurant business, she has immersed herself in the local Maine food scene, reveling in its quality and abundance.  At the Brunswick Inn Ali creates and executes menus for a multitude of special events from weddings to graduation dinners, baby showers to celebrations of life. In 2016 she spearheaded the popular Tuesday Nights Plat Du Jour Dinners, a 3 course fixed price weekly food event, at The Brunswick Inn, which is open to the public and features an ever changing menu of local, seasonal foods.  She is the Producer and Chef/Partner of Butter+Salt Pop Up along with food writer/chef Christine Burns Rudalevige. She can also be found behind the stove at The Robinhood Free Meetinghouse, creating collaborative music dinners with The Arbitare Project, a classical music duo, Maine seafood dinners with The Maine Fisherman’s Association, as well as a few select events, such as their upcoming BIG NIGHT dinner, recreating the dinner from the beloved movie.  Ali has appeared on The 207 Show, WMPG Radio Food Stories, and Good Day Philadelphia. Her recipes have been featured in Food52, The Jewish Exponent, The Forward, self.com, The Portland Press Herald, The Bangor Daily News, The Philadelphia Inquirer, and she’s been featured in The Portland Phoenix, The Times Record, Meal Ticket, Cooking Channel TV.com, Philadelphia Magazine, Maine Women Magazine, and AAA New England Magazine.  She lives in Brunswick with her husband, 2 cats and 2 birds and has recently become a member of the New England Chapter of Les Dames D’Escoffier.

Chef Ali Waks Adams

Executive Chef, The Brunswick Inn, Brunswick ME

TASTE MAINE’S FUTURE AT DRA ROUND TOP FARM– CHEF

A native New Yorker, Ali fell in love with Maine on her first visit, and since moving to here in 2014, after 15 years in Philadelphia, where she was a fixture in the restaurant business, she has immersed herself in the local Maine food scene, reveling in its quality and abundance.

At the Brunswick Inn Ali creates and executes menus for a multitude of special events from weddings to graduation dinners, baby showers to celebrations of life. In 2016 she spearheaded the popular Tuesday Nights Plat Du Jour Dinners, a 3 course fixed price weekly food event, at The Brunswick Inn, which is open to the public and features an ever changing menu of local, seasonal foods.

She is the Producer and Chef/Partner of Butter+Salt Pop Up along with food writer/chef Christine Burns Rudalevige. She can also be found behind the stove at The Robinhood Free Meetinghouse, creating collaborative music dinners with The Arbitare Project, a classical music duo, Maine seafood dinners with The Maine Fisherman’s Association, as well as a few select events, such as their upcoming BIG NIGHT dinner, recreating the dinner from the beloved movie.

Ali has appeared on The 207 Show, WMPG Radio Food Stories, and Good Day Philadelphia. Her recipes have been featured in Food52, The Jewish Exponent, The Forward, self.com, The Portland Press Herald, The Bangor Daily News, The Philadelphia Inquirer, and she’s been featured in The Portland Phoenix, The Times Record, Meal Ticket, Cooking Channel TV.com, Philadelphia Magazine, Maine Women Magazine, and AAA New England Magazine.

She lives in Brunswick with her husband, 2 cats and 2 birds and has recently become a member of the New England Chapter of Les Dames D’Escoffier.

 Chef Jordan Rubin  Chef & Owner, Mr. Tuna, Portland ME  TASTE MAINE’S FUTURE AT DRA ROUND TOP FARM – CHEF   Jordan Rubin is the owner and operator of Mr. Tuna, a pop-up sushi bar & mobile food cart. A New England native, Jordan has been working in kitchens and sushi bars from Providence to Portland over the last 17 years. He has honed his craft at  Uni Sashimi Bar  in Boston,  Central Provisions  in Portland, and more recently helped opened  Solo Italiano,  where he ran the crudo bar for their first year in business. In the summer of 2017, Jordan opened Mr. Tuna, the first ever sushi food cart on the east coast. He personally picks out his fish every day and is constantly looking for new, fresh ingredients.  

Chef Jordan Rubin

Chef & Owner, Mr. Tuna, Portland ME

TASTE MAINE’S FUTURE AT DRA ROUND TOP FARM– CHEF

Jordan Rubin is the owner and operator of Mr. Tuna, a pop-up sushi bar & mobile food cart. A New England native, Jordan has been working in kitchens and sushi bars from Providence to Portland over the last 17 years. He has honed his craft at Uni Sashimi Bar in Boston, Central Provisions in Portland, and more recently helped opened Solo Italiano, where he ran the crudo bar for their first year in business. In the summer of 2017, Jordan opened Mr. Tuna, the first ever sushi food cart on the east coast. He personally picks out his fish every day and is constantly looking for new, fresh ingredients.