853103 JBurrellJeffery Burrell was named general manager of the 289-room and suite Westin Portland Harborview in Portland, a Rockbridge portfolio property.
Burrell was most recently the general manager of the AAA four-diamond, Westin Riverfront Resort & Spa in Avon, Colo., which he opened in 2008.

Sebago Technics hired two design professionals to join its staff.
853103 Glissen Havu

Glissen Havu joined Sebago as a civil engineer. Havu, of Steep Falls, previously worked at the Portland Water District in a variety of roles.

 

 

853103 Tyler PeabodyTyler Peabody also joins as a civil engineer. He previously worked for a site-civil surveying firm in the Bangor area. He lives in Biddeford.

 

 

Jamie Thompson joined Diversified Communications as an email deployment administrator.
Thompson was previously employed with HIMSS Media in Portland.
Heather Laverriere also joined as a project manager.
Nathan Coffren was hired as a data analyst. Coffren previously worked for Paradigm Window Solutions in Portland.

Emma Hathaway joined Maine Maritime Academy as captain of the schooner Bowdoin.
Most recently, Hathaway captained the Seaward out of San Francisco Bay and the Unicorn, sailing from Connecticut through the Saint Lawrence Seaway to the Great Lakes. She has worked as a trainer, mentor and teacher on various ocean classroom vessels.

Katherine Lehman joined The Bowdoin International Music Festival as executive director.
For the past six years, she served as director of Tennessee’s Sewanee Summer Music Festival.

Vets First Choice, David Ball. in Portland. Photos by Brian Fitzgerald.

David Ball has joined Vets First Choice as director of business-to-business marketing and sales enablement.
Ball has more than two decades of experience in traditional and digital marketing in the hi-tech industry. He previously worked for Silicon Valley-based Cisco Systems Inc. for 15 years.

 

Certified Master Chef Daniel Harrison Dumont was hired as executive chef at the Black Point Inn on Prouts Neck.
Dumont will be responsible for a kitchen staff of 25 in the Black Point Inn’s two restaurants: The Point Restaurant for fine dining; and The Chart Room for more casual fare.