One of the three finalists for the Maine Lobster Chef of the Year -
 

Recipe:  Butternut-Marscapone Lobster Ravioli - Balsamic Pomegrante Spinach Salad

Rick, 26, is a graduate of Le Cordon Bleu North American schools, and completed his internship at Maison Robert in Boston. He then moved to Las Vegas to work at Nobu in the Hard Rock Hotel and Casino to pursue his love for Asian cuisine. At 21, Rick moved back home to Maine to later take head chef position of King Eider’s pub in Damariscotta, Maine. He is currently Sous Chef of the Samoset Resort’s restaurants, Breakwater Café and Marcel’s fine dining, in Rockport, and travels seasonally to other locations with Ocean Properties, Ltd.