Chef Chad Souders graduated from the Culinary Institute of America in Hyde Park, New York.  Coming from Lancaster County Pennsylvania, Chad is a transplant to New England.  He has worked as the Sous Chef at the White Barn Inn in Kennebunkport for 2 years, which is the only AAA five diamond restaurant in New England.  After, he moved to Portland for the Executive Chef Position at the Old Port Sea Grill where he has been for the last 8 years.  He has provided some magic to the old port gem with the flavors of his fresh and local wood grilled seafoods.  Chef Souders remains enthusiastic, creative and continues to stimulate taste buds throughout his journey through the culinary world.