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Spruce Point Inn Resort & Spa Names Mark Weinerth, Sous Chef

Boothbay Harbor, Maine (March 30, 2012) – Spruce Point Inn (www.sprucepointinn.com), the 85-room resort located on 57 waterfront acres at the entrance to Boothbay Harbor, Maine has named Mark Weinerth as Sous Chef. He reports to the Inn’s Executive Chef Peter Stiles and will be responsible for managing the daily operations of the resort’s three restaurants: 88, Bogie’s and Deck, as well as banquet service.

Chef Weinerth is a graduate of the Le Cordon Bleu program at Western Culinary Institute in Portland, Oregon where he interned under Chef David Machado at the Southpark Seafood Grill and Wine Bar. After graduating with highest academic honors, he spent the next 10 years of his career ranging from the Rocky Mountains of Colorado to the beaches of South Florida, working with small family restaurants, fine dining, small cafes and nationally branded hotels and resorts.  Most recently, Mark spent four years as the Executive Chef of the Doubletree Ocean Point Resort and Spa in Sunny Isles Beach, Florida.

On his selection as Sous Chef for Spruce Point Inn, Mark said “Fresh and local ingredients create the best meals. I believe it is a chef’s greatest responsibility to prepare honest food that pays homage to its producers and its region. I am excited to be working with Chef Stiles and the vast network of Maine farmers and producers to help showcase the best that Maine has to offer.”

“We are very pleased to announce the addition of Chef Weinerth to the culinary team at Spruce Point Inn,” said Angelo DiGiulian, owner/innkeeper for Spruce Point Inn. “His experience with both intimate restaurants and large resorts, as well as his commitment to locally farmed, fished and raised food and furthering the personal relationships we have cultivated with our suppliers will help us bring all of the dining experiences here at Spruce Point to a higher level. Plus, having just completed a 1,100 mile hike along the Appalachian Trail with his wife, Pamela, last September, we know Mark will be happy here in the resort’s spectacular Maine coast setting.”

Spruce Point Inn and Chef Stiles are already noted for the main dining room 88, serving Maine Coast Cuisine in a bright and casually elegant space in the historic Main Inn with views of the approaches to Boothbay Harbor; for Bogie’s, a casual bistro in a clubbier space with copper-topped tables and the convivial atmosphere of a New England tavern and Deck, the seasonal oceanfront café. All three restaurants at Spruce Point Inn are open to the public.

About Spruce Point Inn (www.sprucepointinn.com)
In operation for more than 100 years, Spruce Point Inn is a distinctive and historic vacation destination for travelers from all over the United States. Its relaxing facilities have long been a part of the summer community and a backdrop for delightful “oceanside memories made in Maine.” Located in the seafaring village of Boothbay Harbor, Maine (an hour north of Portland) and situated on 57 acres of stunning oceanfront and sheltering pine forest, the resort is a retreat of 9 guestrooms in The Inn, 15 classic cottages and cottage rooms, 56 modern lodge rooms and 5 townhomes. The convenient location, peaceful setting and spectacular coastal views have made Spruce Point Inn a premier resort for families, reunions, weddings and business events. For reservations, call 800-553-0289 or visit www.sprucepointinn.com

Angelo DiGiulian, Spruce Point Inn, adigiulian@sprucepointinn.com, 207-350-9846
Stephanie Seacord, sseacord@lemd.com, 603-772-1835