Wednesday, December 11, 2013
The restaurant at the Portland Harbor Hotel, Eve’s at the Garden, has a new executive chef.
Timothy Pierre Labonte has worked in Maine before, but most recently he was executive chef at the Pier House Resort & Spa in Key West.
Labonte graduated from the culinary arts school at Johnson & Wales University in Providence, R.I. in 1999 and began his career as a sous chef at the Key West Hilton Resort & Marina. The following year, he became executive chef at Bagatelle in Key West.
In 2003, Labonte moved to Maine, where he worked for three different restaurants, including the Bradley Inn in New Harbor. The chef bounced back to Key West for another four years (and who can blame him?) before coming back to Maine to work at Eve’s.
Labonte has drafted new summer lunch, dinner and bar menus for the restaurant. His new menu items include two different tempeh dishes, an all-natural beef tri-tip steak, New England scallops, mini lobster rolls, a lamb kebab and garbanzo fries.
The previous executive chef, Bill Clifford, left Portland about six months ago to take a job at Legal Seafood in Boston.Tweet
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod