Dana Cameron knows food, likes food, and serves food. As a matter of fact, the Freeport native has been involved in the restaurant industry since he was 16 years old.

“I started at The Falcon in Freeport when I was 16 washing dishes,” he said. “After a year, I was promoted to prep cook and shortly thereafter I started cooking on the line.” Other places appearing on Cameron’s food resume include the Blue Onion, J.R. Maxwell’s in Bath, and the Muddy Rudder in Yarmouth.

And now he is doing his own thing at Cameron’s Lobster House in Brunswick.

The Times Record recently conducted a question-and-answer session with Cameron, learning about his menu offerings, what it takes to run a successful restaurant, and what future plans he has for the Bath Road eatery.

Q. Dana, first of all, tell us a little about yourself. Where did you grow up and go to school? What do you like to do with your free time?

A. I grew up in Freeport and went to Freeport High School.

Since starting the restaurant, I don’t really have a lot of free time. I do enjoy boating, bass and fly fishing.

Q. You started running what was previously known here as Morse’s Lobster Shack in 2006. This property on Bath Road has had a variety of eateries. I understand it started out with a place called Ernie’s. Can you give us a history lesson on what’s been located here?

A. I do remember coming here as a child when it was Ernie’s. It was a very popular hangout for students and people at the (military) base.

When Ernie’s closed it became an A&W I believe. I am not sure how long they were here, but shortly after that it was Stick to Your Ribs BBQ.

It was vacant for awhile and then the Morses took it over and fixed the place up. I believe they opened in 2004 and ran it for a year. Then I took it over in 2006.

Q. You have renamed the restaurant Cameron’s Lobster House. What other changes have you made over the years?

A. We expand the menu every year. The biggest additions are grilled items, various salads, wraps and sandwiches. We try to offer a wide variety of healthier items.

Recently, we were featured in Down East magazine for our homemade baked beans. We are one of the few spots that offer both homemade beer batter or crumbs for seafood, as well. We were also one of the first to offer a hot lobster roll in the area.

Lobster rolls are definitely one of our biggest sellers. Our regular lobster roll contains 1/4-pound of fresh lobster.

All of our stews and chowders are made on the premises; they include seafood and haddock chowder, oyster, shrimp or lobster stew.

Beer and wine are also available.

Customers have the unique opportunity to have car hop service, as well as inside and outside seating on our deck. We also serve breakfast from 8 a.m. to 11 a.m.

Q. You said you have been involved in the food industry since you were 16 years old. Where did you start learning the trade and where have you worked in the past?

A. I started at The Falcon in Freeport when I was 16 washing dishes. After a year, I was promoted to prep cook and shortly thereafter I started cooking on the line. I stayed for six years.

From there I went to the Blue Onion, where I was a line cook for two years and then became head chef. I stayed there for three years total, then I went to J.R. Maxwell’s in Bath as a line cook for a year and then I was promoted to sous chef. I made all the soups, stews and sauces. I worked on my baking and sauté skills, as well.

I left for about three years and went to the Muddy Rudder in Yarmouth as a sous chef. I continued to perfect my sauté skills, made quiche and other specialty items. I then returned to J.R. Maxwell’s as head chef. I stayed for six years, then decided I would like to open my own place and here we are today.

Q. Being located near the coast — and for that matter in the state of Maine — there are tons of places that sell seafood. Why do I, as a customer, want to make it a point to stop at Cameron’s Lobster House? What makes your place worth the visit? You made the point that you grill your seafood offerings. Your comments, please.

A. Lobster roll, lobster roll, lobster roll (makes it worth the visit), although our grilled haddock sandwich and grilled scallop roll are also getting rave reviews.

We pride ourselves on getting the freshest seafood possible.

We really have such a wide variety of items to please everyone now, even if you do not like seafood.

Most people do not know that we offer breakfast, as well. Eggs Benedict, homemade waffles, pancakes and crepes.

We pride ourselves on great service and great food.

Q. As you stated earlier, people have the option of staying in their vehicles, eating inside or on your shaded deck. Do you think having those different ways of enjoying a meal make a difference to customers?

A. Absolutely. People love to sit in their car for that oldtime experience. The deck is nice and shaded, or we have a bright, sunny picnic area, as well, that is pet friendly.

When the weather is not great, inside is always a neat option, as well.

Q. Talk more about your hot lobster roll. You were the first in the area to offer it and now everyone is doing it.

A. It is a 1/4-pound of lobster meat sautéed in butter, served on a toasted hot dog roll. People thought it was a little odd when we first put it on the board, and now everyone has one.

Q. Name four or five of your other menu offerings that people should try.

A. Grilled haddock sandwich; oyster stew; grilled scallop salad; lobster omelet; spinach bacon scramble; pulled pork; grilled pastrami; and BLT.

We also have great burgers.

Q. What is your favorite meal?

A. I really like a variety of foods. I would have to say anything Italian.

Q. Are you planning more changes at Cameron’s?

A. I hope to do more cosmetic changes to the property, redo the drive-in awning and maybe extend the dining room.

We might possibly start selling fresh seafood down the road, as well.

Q. What’s the hardest and/or easiest part of running a business?

A. The hardest parts are keeping everything consistent, food portion control, quality and cost in this everchanging economy. The prices, especially seafood, keep going up.

Q. Being so near to the former Brunswick Naval Air Station had to hurt your business when it closed. Is that so? Is business picking back up?

A. It definitely declined the first two years, but things are coming back.

There are so many restaurants in the area and so many less people, you really have to be on top of your game.

Q. Where are you located, and what is your contact information, such as your telephone number? When are you open?

A. 18 Bath Road, Brunswick, right after Bowdoin Pines.

Telephone: 207-725-2886

We are open 8 a.m. to 8 p.m., daily.

Q. Is there anything else you would like to add?

A. I would just like to thank all of our customers over the years. We have so many great customers, whether seasonal or year-round, and we truly appreciate their business.

Where & when

CAMERON’S LOBSTER HOUSE

— Location: 18 Bath Road, Brunswick, right after Bowdoin Pines.

— Telephone: 207-725-2886

— Open: 8 a.m. to 8 p.m., daily

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