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!
- Coming around to apples
- Framing September in caramel light
- Boothbay Harbor golf links to history
- Palawan sails in with priceless memories
- August Amber
- Happy birthday, Boothbay!
- 400 years of corn, ocean and moonlight
- Maine lobsters salute you
- A sense of Wyeth’s place in Maine
- Finding serenity in light house keeping