Chefs and Celebrities

Chefs and their restaurants are at the heart of our event. It is through their generosity and dedication that the American Liver Foundation is able to bring you this year’s Taste of Maine.   Please read about and support all our 2018 Chefs and Restaurants below:

Chef Wilfred Beriau

Well known on the New England culinary scene as a chef and educator, Wilfred Beriau has inspired many to enter the hospitality profession and is participating with the creative team from Portland Arts and Technology High School.

After graduating from the Culinary Institute of America and the University of Massachusetts Amherst with and Associate Degree in Hotel and Restaurant Management, Wilfred pursued additional degrees in Technology Education from the University of Maine. His hands-on experience as chef in a variety of New England restaurants and technical savvy fueled opportunities in recipe development and public speaking. In 2000, he became Department Chairman of Culinary Arts for Southern Maine Community College. He became the Department Chairman of Hospitality for the college in 2003 and held both positions until 2011. He was also the 2008 National Chef Educator of the Year. Wilfred currently resides in Gray, Maine.

Chef Bo Byrne

Chef Bo Byrne joined his mother in the kitchen at an early age and took his first cooking class when he was 13. He was member of the first graduating class of SMCC culinary arts school where he learned under Maine culinary legend Wilfred Beriau. Byrne worked for Chef David Turin for 13 years acting as head chef of 3 different restaurants during at time at Davids Monument Square, Davids 388 and Davids Opus Ten.

He is an American Culinary Federation Certified Executive Chef and a member of the Chaine des Rotissuers . Byrne is the head chef of the Broad Arrow Tavern in the Harraseeket Inn.

Chef Alex Chilton

Chef Alexandra Chilton has been with Sea Dog Brewing Company in South Portland for five years. She is a graduate of the University of Massachusetts Amherst as well as the Culinary Arts Program at Southern Maine Community College. Her previous experience spans from working as a sushi chef to high-end catering and many interesting experiences in between. Having grown up eating at Sea Dog she takes great pride in the eclectic pub-style menu that Sea Dog offers.

Executive Chef Romann Dumorne

Romann Dumorne is the Executive Chef at Northern Union, a wine-focused restaurant in Oginquit, Maine.  Not classically trained, Romann worked his way up the ranks of the kitchen in a small restaurant in upstate New York, before landing an opportunity in 2006 to work under Jonathan Cartwright, then Executive Chef of The White Barn Inn.  When he arrived at The White Barn Inn, Romann was told that he had “the makings of someone who could be a chef.”  The Brooklyn-born native with Haitian roots was given a two week trial.  After what Romann recalls as a rocky start, he put his head down and got to work.  Within  six months he was promoted to Junior Sous Chef, and by the time he left the White Barn Inn, it was as Executive Sous Chef.  Roman moved on to other notable area restaurants, Grissini (Abbondante) and 50 Local.  In 2015, he met Matt & Lauren Wickert, who were working to assemble a team to open their first restaurant, “Northern Union,” in Ogunquit.  Romann hit it off with Matt & Lauren and has been the Executive Chef since day one.  Now in their fourth season, Romann leads a culinary team that has a passion for flavor, quality, and simplicity of ingredients.

Chef Mark Hannibal

Mark is Culinary Arts Instructor for Portland Arts and Technology High School, where he inspires students to explore the opportunities in one of America’s best known food destinations. Recognizing that Portland is one of the best places in the world to teach his craft, Mark strives to help his students connect with restaurateurs through public outreach and community events. In addition to stressing the importance of technique and presentation in the kitchen, Mark emphasizes the importance a positive attitude and strong work ethic have on every restaurant’s chances for both immediate and lasting success. Mark currently resides in Portland, Maine.

WMTW's Jim Keithley

Jim Keithley is a Maine-native and a veteran reporter who joined WMTW in 2005.

Jim has received several awards for his reporting, including awards from the Maine Association of Broadcasters and the Associated Press. Jim also received the prestigious Edward R. Murrow award for his local coverage following the terrorist attacks in Sept. 2001.

Jim hosts a popular food segment for WMTW called Maine Menu, where he visits local restaurants and eateries to showcase local food prepared by Maine chefs.

Chef Shaun Kileen

Hailing from northeast Ohio, Shaun C. Killeen was bitten by the culinary bug at an early age. Heavily influenced by his grandmother, he has always enjoyed trying new foods and cooking for his family. Growing up he would travel from Ohio to Maine to help his grandfather make syrup from his family’s maple trees and help his grandmother forage for berries to make fresh handmade pies.

At sixteen, Shaun acquired his first job in the industry. After high school and rising to the level of crew leader, Shaun enrolled in the Pennsylvania Culinary Institute. While in school, he worked as a roundsman at LeMont, Pittsburg’s only Five-Star Diamond Award winning restaurant. Upon completing culinary school, Shaun made his way back to Cleveland to complete an internship at the 100th Bomb Group, a Cleveland staple, and then worked for Ristorante Giovanni’s.

In 2001, Shaun moved to Maine to be closer to his family. He worked as a kitchen manager, head chef and later Food Director at Northern Outdoors. After eight years in the north woods of Maine, Shaun moved to the Portland to open The Run of the Mill and Buck’s Naked BBQ. Shaun is presently the Executive Chef at the Inn On Peaks Island and the sous chef at the Shipyard Brew Haus at Sugarloaf.

Chef Paolo Laboa

Paolo Laboa, Chef/Co-Owner of Solo Italiano is an Italian chef, born and raised in Genova, in the Ligurian region of Italy. He started out washing dishes in a famous fine dinning restaurant at the age of 14, then quickly moved up over the years, taking in everything around him. After cooking for 28 years in Italy, he had the opportunity to try out America, San Francisco.  Where he opened a Farina Restaurant. That’s where he met his wife Mercedes, and after the birth of their second child it was time to move closer to her routes on the east coast. Now starting out in Portland they have really found their forever home. Paolo can cook with farm ingredients and his favorite fresh fish, just like in Genova.

Chef Steve Sicinski

Born and raised in CT until cooking and resorts took Chef Sicinski to different stops between Florida, AZ, VT and finally Maine.  He is happy to be back in seasonal New England with a profound love for the Atlantic coast in the summer. He loves not just the food but the ability to work with great people and share his passion at The Nonantum Resort.

Chef lives in Maine with his wife Angela and 8 yr old son Brett.  They all love the summer and value the opportunity to enjoy it together through the busy season. When not cooking, Chef Sicinski enjoys golf, fishing, all sports and being with the family with all the free time he doesn’t have!

Chef Damon Todd

Damon Todd was born in Kilkenny, Ireland and raised in Manchester, Vermont. He joined the team at Portland Lobster Company in 2017, upon a move to Maine from Austin, Texas. His love of food was handed down from his father, a chef for over twenty years as Damon was growing up, both in Ireland and Vermont.

Damon honed his culinary knowledge through working at an array of restaurants – from cafés, to fine-dining farm-to-table, to modern cuisine, along with everything in between. While in Austin, Damon discovered a love for Mexican and Latin American flavors, which now significantly influence his cooking style. He feels most at home in the kitchen where he can be creative, work with a great group of people, and make others happy through food.

An avid sports fan, Damon loves to play golf. He also enjoys exploring Maine’s coastline, trails, and parks with his wife, Kaitlin, and hound dog, Koivu.

Chef Ali Waks

A native New Yorker, Ali fell in love with Maine on her first visit, and since moving to here in 2014, after 15 years in Philadelphia, where she was a fixture in the restaurant business, she has immersed herself in the local Maine food scene, reveling in its quality and abundance.

At the Brunswick Inn Ali creates and executes menus for a multitude of special events from weddings to graduation dinners, baby showers to celebrations of life. In 2016 she spearheaded the popular Tuesday Nights Plat Du Jour Dinners, a 3 course fixed price weekly food event, at The Brunswick Inn, which is open to the public and features an ever changing menu of local, seasonal foods.

She is the Producer and Chef/Partner of Butter+Salt Pop Up along with food writer/chef Christine Burns Rudalevige. She can also be found behind the stove at The Robinhood Free Meetinghouse, creating collaborative music dinners with The Arbitare Project, a classical music duo, Maine seafood dinners with The Maine Fisherman’s Association, as well as a few select events, such as their upcoming BIG NIGHT dinner, recreating the dinner from the beloved movie.

Ali has appeared on The 207 Show, WMPG Radio Food Stories, and Good Day Philadelphia. Her recipes have been featured in Food52, The Jewish Exponent, The Forward, self.com, The Portland Press Herald, The Bangor Daily News, The Philadelphia Inquirer, and she’s been featured in The Portland Phoenix, The Times Record, Meal Ticket, Cooking Channel TV.com, Philadelphia Magazine, Maine Women Magazine, and AAA New England Magazine.

She lives in Brunswick with her husband, 2 cats and 2 birds and has recently become a member of the New England Chapter of Les Dames D’Escoffier.


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