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Spruce Point Inn
 

Our Team

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 this 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.

 

 

 

Pastry Chef Joey Bronk

Chef Bronk comes to Spruce Point Inn from Club Getaway in Kent CT. Born and raised in Upstate NY, chef graduated from the Culinary Arts Curriculum at City College of San Francisco. On the island of Boca Grande in Florida, he was a pastry sous chef for the Gasparilla Inn before heading to Kent and then to Boothbay Harbor. Chef describes his work as “French in method, Californian in approach to ingredients and neo-modern in style; creating both classic desserts and inventions with modern flavors as well.”

 

 

 

Food and Beverage Director, Reagan Govender

South African-born, Reagan Govender grew up around great food with a mother who was an accomplished cook and grandfather who was a chef. While completing his degree in Hospitality and Tourism he worked as a restaurant manager and after graduating joined a franchise group in South Africa. In 2008, a desire for an international career, brought Reagan to America, where he joined St Andrews Country Club in Boca Raton and progressed to become Food & Beverage Manager during the winter season.

 

 

 

 

 

Restaurant Manager, Heidi Davis

Heidi Davis, Restaurant Supervisor, brings 13 years experience in restaurant hospitality to her role. She began her career after graduating from high school right here in Boothbay, as a busser at Brown's Wharf the iconic waterfront seafood restaurant in the Harbor. Her heart -- and promise of warmer weather -- carried her to Fort Walton Beach, FL where she worked at Angler's Beachside Grille for the past 7 years. Now Heidi and her four year old son are back home in Boothbay to enjoy the season at Spruce Point Inn.