Featured Recipe: Trio of Maine Lobster Rolls

Executive Chef, Kristian Burrin trained at the C.F.A in Rouen, France and was then Head Chef in some of the best fine dining restaurants in London and the South East of England. He held 3 rosettes at the Spa Hotel owned by Sir Richard Goring and Bill Bentley’s Seafood and Fish restaurant – in London. Burrin was one of the Head Chefs at Wimbledon Tennis Tournament three years in a row. Burrin moved to Stonington Maine in 2008 from London with his wife Sarah, two boys Benjamin & Elliot and the family dog, Hannah. Executive Chef of the Whales Rib Tavern at the Pilgrims Inn, Deer

Isle in 2008 & 2009, partnering with owner Graham Bolton in 2010 to open The Seasons of Stonington Restaurant & Lobster Deck. With a passion for seafood The Seasons of Stonington is a fine dinner restaurant right over the water in Stonington harbor. The lobster deck which was opened this summer has served Stonington lobster – straight from the boat. Their lobster is delivered daily to the restaurant by a local fisherman, who is also one of their best customers.

Featured Recipe: Slow Poached Lobster Tail Nipponese

Chef Thomas J. Reagan III is a Kennebunk resident born in Portland, Maine in 1951. He received his Culinary Arts Degree from Southern Maine Community College in 1997 and has since worked in several acclaimed kitchens in the Kennebunkport area.

Current day to day activities for Chef Tommy include being a personal chef to the Rev. Robert Howes (retired) and his wife Christine — he also does private chef work and catering on occasion. In 2010, as on-call Personal Chef to Hidden Pond, an upscale cottage rental resort in Kennebunkport, he developed Slow Poached Maine Lobster Tail Nipponese to fulfill the request of a guest. Tom is also deeply involved with Masonic activities at Arundel Lodge #76 in Kennebunkport and often cooks special dinners for the members. Arundel Lodge, which includes many area lobstermen and restaurateurs is Tom’s sponsor for the Maine Lobster Chef of the Year Competition. Most recently Chef Tommy was extremely pleased to accept an invitation to be the guest Chef for the First Grade Nutrition Class at Kennebunk Elementary School. 

Featured Recipe: Maine Lobster Ménage A Trois                  (Maine Lobster Three Ways)

Chef Ryan Campbell was born and raised in Winslow, Maine. He spent his childhood watching his grandmothers, mother, and aunts cook, which fueled his passion for food and led him to pursue his career as a chef. Ryan started at the Weathervane restaurant in Waterville and soon entered the Culinary Institute of America. He did his internship with Marriott Hotels, in Washington DC. After completing school, Ryan moved to San Francisco where he worked at the San Ramon Marriott and Pan Pacific Hotel. Ryan traveled to Newport Rhode Island with his soon to be wife Raelyn, he worked at the Newport Marriott for 5 years and led a host of cooks in a lobster bake at a Fine Food Festival in Kinsale, Ireland. Ryan and his wife Raelyn moved back to Maine to raise their two children. Ryan worked at the Jordan Grand Resort Hotel at Sunday River for a season. He decided to take the leap from sous chef to head chef when he answered an ad for River Drivers Restaurant in Millinocket. His family later moved to Jackman, Maine where he worked at Appleton’s Pub in the West Forks, and Hillcrest Restaurant in Moose River, before ending up at the Lake Parlin Lodge and Cabins, in Parlin Pond.