Chef Dave Duda has been expanding the boundaries of locally caught seafood/lobster for six years at Cook's Lobster House. Having been trained by executive Chef Dave Lindall as Sous Chef, Chef Duda learned the importance of "fresh simplicity" in the preparation of great seafood. "It's wonderful, the ever changing challenges that come with each season at Cook's Lobster House. You go from preparing and serving up to 1,000 meals a day to a more creative off season that allows you to do theme, wine and beer dinners. Pairing locally brewed Allagash beer with great food is both challenging and fun. The Christmas party to raise money for the Harpswell Home Heating Assistance Program is one of the most rewarding dinners Cook's Hosts and organizes. I just love being a part of that."

Chef Duda received his BA in Physics and secondary education. He is now using that education teaching the young cooks and sous chefs the art of great food preparation and presentation.