Collaboration is a central theme for the culinary team at Spruce Point Inn
Executive Chef Brooks Roberts
Chef Roberts comes to us from the Edgewater Inn in Kennebunkport with great knowledge of local sources for the fished, farmed and gathered flavors on the menus here at the Inn. He brings more than 12 years of management experience in the culinary field, to his responsibilities as Executive Chef and leader of the Food & Beverage team. Chef Roberts graduated from the California School of Culinary Arts. When he joined the Inn last spring, Chef Roberts said “The highlights of my career as a chef were those situations where I could combine a ‘scratch kitchen’ relying on the freshest, local ingredients with the development of the culinary staff.
Sous Chef Tim Fain
Chef Fain comes to us from Vail Resorts in Colorado where he has spent winters as Sous Chef for The Tenth, one of Vail Resorts’ top restaurants. He helped open the restaurant for a la carte dinner service and has worked for the past two years with Vail Executive Chef Vishwatej Nath. Chef Fain graduated from Johnson and Wales in Providence, RI in 2011 and then worked with Chef Douglas Ramler and Sous Chef Matthew Hirtle at Cape Sea Grille in Harwich Port, a James Beard Award winning restaurant acclaimed as one of Cape Cod’s premiere fine dining venues.
Food and Beverage Director, Katie Freeman
Katie Freeman joins SPI this season after gaining Food and Beverage experience in Maine (where she was born and raised), North Carolina and Vail, Colorado. She is a graduate of the University of Maine/Orono and brings her passion for the industry to SPI, while devoting her free time to her friends and family and volunteering for Big Brothers Big Sisters of Mid-Maine, a program near and dear to her heart!
Banquet Manager, Sonya Dearborn
Sonya Dearborn owns and operates D’Ellies, a fast-casual eatery, during the winter in the mountains of western Maine. Her scratch-made menu emphasizes fresh-baked breads and pastries, locally-sourced ingredients and friendly customer service. After thirty years in the industry and five summers running a second D’Ellies on Pier One in Boothbay Harbor (and decorating wedding cakes!), Sonya was anxious to get back into banquet and wedding service. She joins SPI for the summer as Banquet Manager.
Catering Manager, Angeline Benner
Angeline Benner brings over eight years of catering, food and beverage sales and client relations experience to Spruce Point Inn. Intensely knowledgeable about the area from spending summers at her family vacation home in Boothbay Harbor, Angeline brings a passion for providing impeccable customer service to her clients. After working in the Food and Beverage Department at Turnberry Isles in Miami, Florida, she is now proud to contribute her expertise to SPI as Catering Manager for the resort.