Collaboration is a central theme for the culinary team at Spruce Point Inn.
Food and Beverage Director, Sonya Dearborn
After thirty years in the industry and five summers as owner operator at a second D’Ellies on Pier One in Boothbay Harbor (and decorating wedding cakes!), Sonya joined SPI as Food and Beverage Manager (2014).
Sonya has a mission: “delivering a consistent, high quality dining experience, with locally sourced ingredients.” Though the guest mix varies by the night, month and season, Sonya is hearing great reviews in conversations with locals and visitors, alike. “We build relationships, right on down the line, when we each do our job. When the whole staff bonds, we work as one big family, one team, to make customers happy.”
Now accepting reservations for May 19th and beyond