There are few places where food feels more connected to its surroundings than coastal Maine in the summer. At Spruce Point Inn, meals have always been part of the rhythm of the season — long evenings overlooking the harbor, lobster pulled from local waters, cocktails shared after a day on the coast, and gatherings that bring generations together around the table. This season, the resort begins a new culinary chapter with the arrival of Executive Chef Michael O’Dell, whose global experience and ingredient-driven approach bring a fresh perspective to one of Maine’s enduring coastal destinations.
Raised in the Catskills, O’Dell’s earliest connection to food came through hunting, fishing, and a deep respect for the land — a foundation that continues to shape his approach to cooking today. After studying culinary arts in Miami, he spent years working in seasonal destinations including Nantucket, Park City, and Naples before joining Dominique Crenn’s Atelier Crenn in San Francisco, where he rose to Sous Chef and participated in collaborations with Michelin-starred chefs from around the world.
His career later brought him to Alinea with Grant Achatz and to Brazil, where he worked with Alex Atala at D.O.M. and contributed to Fruto, a global initiative centered on sustainability and the future of food systems. Following time in Washington, D.C. with Fabio Trabocchi’s Fiola Mare and Del Mar, O’Dell relocated to Boston to oversee the culinary program at The Quin House before joining Olympia Hospitality as Corporate Executive Chef.
Now at Spruce Point Inn, O’Dell’s focus turns toward thoughtful, seasonal food that reflects both the Maine coast and the journey that brought him here. Guests will begin seeing his influence across the resort this season through evolving menus that celebrate local seafood, peak-season produce, and a more ingredient-driven approach to coastal dining.
His arrival also comes just ahead of one of the Boothbay region’s signature culinary events: the annual Claw Down lobster competition on June 18 in Boothbay Harbor, where chefs from across the region create original lobster bites inspired by Maine’s most iconic ingredient. This year, O’Dell will represent Spruce Point Inn in the competition — offering both guests and locals an early introduction to his perspective on Maine seafood and coastal cuisine.