Two join our restaurant and dining team
We've added some new folks to our restaurant team to help us provide the finest possible Maine dining experience.
Edward Howes joins us as our new Food and Beverage Manager. Edward, who is a Certified Food and Beverage Executive, is responsible for all of the daily details at our three restaurants: 88, Bogie's and Deck.
Edward trained under Certified Executive Chef John Brantley at the Ashford Club and the George Club in Atlanta. He then worked as executive chef at fine hotels and resorts through the South and East. Before joining Spruce Point Inn, he worked with a hotel company in North Carolina managing construction and openings of food and beverage operations in their new hotels.
Chef Mark Weinerth, a graduate of the Le Cordon Bleu program at the Western Culinary Institute in Portland, Ore., is joining us as the new Sous Chef. Mark interned in Portland under Chef David Machado at the Southpark Seafood Grill and Wine Bar. Over the following 10 years, he cooked in the Rocky Mountains of Colorado and the beaches of South Florida.
He has a great deal of experience working in family restaurants, fine dining and small cafes. Most recently he was the Executive Chef of the Doubletree Ocean Point Resort and Spa in Sunny Isles Beach, Fla.
Mark and he wife recently completed a 1,100-mile hike of the Appalachian Trail, so expect to find him outdoors as much as he is in the kitchen.
We're looking forward to the innovations Edward and Mark will bring to your Maine dining experience!
- Standing limber and spruce with a backdrop of the entrance to Boothbay Harbor
- Green days and patience
- Lifelong learning outside the book on the Midcoast
- The February Sound of Silence
- Adding up the elements of experience
- Boothbay Harbor Nation
- The spruce ‘forest primeval’ and the Ghosts of Christmas present
- Festivals of trees, lights and straight on til morning
- Over the Rivers
- A Bird's Eye View on the Season