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Maine Lobster Chef All Stars

 

To celebrate the 10th annual Maine Lobster Chef of the Year cook-off event, the Maine Lobster Marketing Collaborative invited their highest scoring chefs from past competitions to an ALL-STAR challenge.

About the chefs...

 


Chef Kerry Altiero
See Challenge Recipe...

Judge's Choice Winner 2012
Maine Lobster Chef of the Year

In 1993, Chef/Owner Kerry Altiero decided to open up a restaurant that was fueled by his passion for great food, multi-culture cuisines, his Italian heritage and Rockland, Maine. He and his family renovated the historic Owl Benevolent and Fraternal Club (an interesting story for another time) located at 15 Oak Street in the heart of downtown Rockland. The result was an edgy- yet intimate multi-cultural cuisine restaurant that has become a ritual for residents and visitors alike.

Chef Altiero oversees a large, seasonal and culturally diverse menu which features fresh local ingredients, house-made pastas, and their signature foccacia bread that is made daily in Café Miranda’s wood fired oven. At Café Miranda you don’t have to settle for the mundane – dinners range from the simple to a variety of adventurous dishes that delivers the punch and full potential of the ingredients.

Café Miranda IS local, practices sustainability and has been recognized as an Environmental Leader by the Maine Department of Environmental Protection. Vegetables come from Chef Altiero’s own Headacre Farm as well as other area farms while meats and seafood are sourced throughout the region.Café Miranda even grows their own wood for their wood fired oven and outdoor patio stove!

Inside is funky, edgy and eclectic – this is not your white table cloth sort of place. We want you to laugh out loud, enjoy, engage and leave with a belly full of food that has comforted your soul.


Chef Mackenzie Arrington
See Challenge Recipe...

People's Choice Winner 2012
Maine Lobster Chef of the Year

Chef Mackenzie Arrington grew up in Boothbay, Maine and now lives and works in New York City. In 2009, Mackenzie graduated from The Culinary Institute of America and won the title of Maine Lobster Chef of the Year! He then served as chef ambassador for Maine in 2010,  taking third place in the Great American Seafood Cook-off in New Orleans.

Mackenzie moved to New York to work as an assistant food and beverage manager for a Yacht Club. He returned to Maine for a summer to work with his mother Margaret Salt McLellan and Morrison’s Maine Course as a Research and Development Chef. He has also made multiple appearances as Morrison’s Maine Course’s QVC on-air spokesman.

Wanting to test himself in the most challenging kitchens in the world, Mackenzie traveled back to New York. He cooked his way up the latter in the kitchen at restaurateur David Chang’s newly opened Má Pêche, a momofuku restaurant in midtown Manhattan.

After Má Pêche, Mackenzie  took a month off to trail at as many top-tier restaurants as he could to find his next home...Mackenzie found a fresh challenge as he joined Chef Daniel Humm at his much anticipated new restaurant venture, The Nomad. Literally helping to build the kitchen from the ground up, Mackenzie also tested recipes and helped to work out other systems. He then worked his way up through the kitchen and contributed while the restaurant earned three New York Times star-reviews.

Recently wanting to take a break from the back of the house and learn more about the front of the house, Mackenzie has joined Chef Andrew Carmellini’s The Dutch in New York and is enjoying working his way through the front of house.


Chef Melissa Bouchard
See Challenge Recipe...

ALL-STAR Finalist 2012
Maine Lobster Chef of the Year

 Chef Melissa Bouchard has been cooking professionally for the DiMillo family for almost 14 years. In that time she has worked her way up from preparing salads, to sous chef to her current position as Chef.

Born and raised in Eastport, Maine she is proud of her "Down east heritage", and accredits her work ethic to it. From making Christmas wreaths in the winter to packing sardines and raking blueberries in the summer,she learned what hard work was at an early age. After graduating high school Melissa attended college for nursing but had to put that goal on hold for financial reasons.

Chef Melissa graduated with an Associate’s degree in medical assisting in 2004 from Andover College, but realized her passion for food was her true professional calling and the DiMillo family promoted her to head Chef of DiMillo’s On The Water  in early 2007. Melissa focuses on simply prepared cuisine, highlighting Maine’s abundant agriculture.

Melissa also served as Chef Ambassador for Maine while competing in the Great American Seafood Cook Off in New Orleans, accompanied by Chef Clifford Pickett a graduate of the Le Cordon Bleu, Scottsdale Arizona and a Maine Lobster Chef of the Year ALL STAR himself. Cliff is the Banquet Chef at DiMillo’s On the Water and resides in South Portland with his wife and young daughter.


 

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