View Chef Morse on our local WCSH News 6 which features his Championship Ice Sculptures
(2 videos are featured on the right side of the WCSH 6 website via the link above)

Executive Chef of The Portland Harbor Hotel & Eve’s at The Garden Chef Morse has traveled extensively throughout the following kitchens;

Le Cirque, Las Vegas
Michael Mina, Las Vegas
Aujour’dhui, Boston
No. 9 Park, Boston
Agraria, Washington, DC
Marcel’s, Washington, DC
Brix, Napa Valley, CA

Chef Earl traveled to Brussels, Belgium where he studied and finished his apprenticeship under Herman Van Dender’s Patisserie.  Along with his own ice-sculpting studio, Earl studied chocolates, and contemporary pastries for over two years. Chef Earl ran day-to-day operations of the award winning White Barn Inn Restaurant in Kennebunkport, ME.  Earl traveled to New York City where he and his brigade cooked at the coveted James Beard House in February 2009.

When not in the kitchen Earl is definitely in the freezer.  Chef Morse has sculpted and shared his art with the following countries;

Belgium
Ireland
Germany
France
Netherlands
Japan

Chef Earl is an avid competitor and Certified Professional Ice Carver.  He’s always having fun while trying to keep his work at extremely high level.  He had the honor of competing in Alaska, and Japan earning two Bronze Medals at The World Championships.