Michael Semancik personifies the diversity of contemporary American cuisine. A native of the Midwest, he developed an early passion for the food of New Orleans and now celebrates fresh, local foods on the coast of Maine as Executive Chef at The Cliff House Resort & Spa in Ogunquit.

 

As a child, Semancik enjoyed cooking with his parents. When he decided to make his passion his profession, he headed for the Big Easy. “New Orleans is where so much great food originates,” he says. “The classic sauces, the fusion of inventive ingredients.” More than anything, he says, “New Orleans celebrates the food of the region. That’s my goal for The Cliff House.”

 

Inspired by an abundance of local farms and the clear cold waters of the neighboring Atlantic, Semancik focuses on fresh, local, sustainable ingredients. He maintains a close relationship with his vendors, from the lobstermen seen hauling off shore, to groups like the North East Family Farms Co-op. This satisfies Semancik’s key objective: that the main ingredient in every dish is always the highest quality.

 

Among Semancik’s signatures is Blueberry Halibut. Semancik selects the best grade local halibut, and gives it a new twist each season. He also finds endlessly inventive ways to serve scallops and Atlantic swordfish. He chooses regional wines and craft beers to complement each dish as well as introduce guests to “little-known gems.”

 

Semancik oversees a staff of 15-20, many of whom are students from culinary programs like Johnson & Wales, and the Culinary Institute of America Hyde Park, New York.He directs all functions and enjoys a private herb garden on the property where he tends herbs and greens that infuse Cliff House dishes with just-picked flavor and freshness. He is also active in supporting the Wayside Soup Kitchen in Portland.

 

Before joining the Cliff House in 2006, Semancik was executive banquet chef at the private Piedmont Driving Club in Atlanta. He also worked with as Executive Chef at Blue Ribbon Bakery in New York, at Rathbun’s Restaurant in Atlanta and Mike’s on the Avenue in New Orleans.

 

Semancik is a graduate of Georgia State University and the Delgado Culinary Arts program. He also took a year to study art and design in New York City, making his dishes as artful as they are delicious.