Chef Cook began dabbling in food as early as the age of 10. Once he was able to figure out measurements he was on his way to making such treats as homemade cakes, cookies and brownies for his family.

He began his professional career at the age of 13, working in a family style restaurant in his hometown of Skowhegan, Maine. After working a few summer seasons, Cook set his sights on fine dining and took a job at the Heritage House restaurant also in Skowhegan. The Heritage House is considered a destination restaurant by many in Central Maine. While there he worked under the direct supervision of Chef/Owner David Savage, and at the age of 18 was given the Chefs position.

After a year of handling the Chefs duties at the Heritage House, Cook moved to Portland and began working at the Portland Regency Hotel and Spa. Chef Cook worked many, many years under the direction of Chef George Dimond as his Sous Chef. In the Spring of 2004, Cook accepted the Executive Chef position. The following Summer he helped conceptualize and open Twenty Milk Street the Regency’s full service restaurant. Through the constant reinvention of his menus and thousands of banquets, Cook has been perfecting his craft at the Portland Regency Hotel and Spa for over 19 years.