"The logistics of planning a restaurant are challenging enough. But in 2005, Natasha (my wife and restaurant manager) and I were recruited by the owners of The Inn at Ocean’s Edge in midcoast Maine. They wanted us to create a stand-alone restaurant on The Inn grounds that complemented the character of this unique seaside resort property for guests and would also be a destination for locals—an interesting challenge for any chef."
--Bryan Dame, executive chef, Inn at Ocean’s Edge
and The Edge restaurant, Lincolnville, Maine,
"Industry Voices" column, July 2009, Chef Magazine
Continue reading Industry Voices >>
July 2009

Share your thoughts in the comments section.