Tuesday, March 11, 2014
When the Chebeague Island Inn opens for the summer, it will have a new chef at the helm.
Casey Prentice, the president of the hospitality group that owns the inn, tells me that chef Justin Rowe has moved to Boston with his wife, where he will be hanging up his chef’s apron to become a stay-at-home dad.
Earlier this week, the inn hired Brandon Hicks, the chef de cuisine at ilili Restaurant in New York City, to take Rowe’s place. He’ll begin his new job in Maine the third week of March.
Before ilili, Hicks was the chef de cuisine at Brasserie 8 ½ in NYC. The chef has also worked at Artisanal Restaurant and Picholine, both in New York; Maison Pic and Le Grand Vefour in France; and Restaurant Dieter Müller in Germany.
Hicks has some Maine connections. He apparently worked with Ilma Lopez of Piccolo while he was at Brasserie 8 1/2, and he has been working with Browne Trading Co. on Commercial Street for more than a decade, learning about Maine seafood.
Hicks graduated from the French Culinary Institute and is also a certified sommelier.
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.