Trained in classic French cuisine at the Atlantic Culinary Academy at McIntosh College and Le Cordon Bleu Culinary Arts School, Justin Rowe enhanced his education with extensive experience with some of the most-respected leaders in Maine’s renowned culinary scene. Today, Rowe’s breadth of talent is a highlight of the recently refurbished Chebeague Island Inn, where he produces classic casual fare and high-end cuisine for the Inn’s restaurant. Called “one of Portland’s most promising young chefs” by Fore Street’s Sam Hayward, Rowe’s guests find the dining experience at Chebeague Island Inn the perfect complement to the understated elegance enjoyed by overnighters and day-trippers alike.

Rowe launched his career in 2002 when he joined the well-respected team at Fore Street restaurant in Portland, working under the tutelage of James Beard award-winning chef Sam Hayward. Rowe then gained notable experience as a pastry chef at Two Fat Cats Bakery in Portland and later earned high praise during successful stints at Scales Restaurant and the Rangeley Inn, where he focused on New England seafood and pub fare along with intimate, fine-dining menus.

Next, as baker for Grissini Italian Bistro in Kennebunk, Rowe headed efforts at the White Barn Inn Bakery, supplying breakfast for four hotels and creating traditional French artisanal breads for three restaurants. In 2006, he joined On the Marsh Restaurant in Kennebunk, where he played a key role in the successful planning and implementation of special events for large parties and managed the day-to-day operations for the 125-seat, fine-dining restaurant. In 2008, he was asked to join Portland’s popular 555 Restaurant as Sous Chef, where he worked closely with award-winning Executive Chef Steve Corry.

In 2009, the invitation to serve as Head Chef at Chebeague Island Inn lured Rowe to island life. He describes the menus at the Inn as American contemporary influenced by both his classic French training and his New England roots. Energized by the opportunity to create both coastal comfort food and more formal offerings, Rowe brings regional fare to guests with pride, sourcing many of his vegetables from island farmers, and supporting Maine fishermen by serving lobster and local fish dishes each day. He is also inspired by the excitement inherent in the short harvest seasons for delicacies such as Maine strawberries and wild Maine blueberries and “wows” guests with enticing pastries and desserts.