Executive Chef Cornelia Sühr, trained in the kitchens of Alain Ducasse and The Carlyle, brings a European perspective to White Barn Inn, Auberge Collection, in Kennebunk, Maine, with the Coast Line & Forest tasting menu of halibut and razor clams, Stonington lobster and Jonah crab.

Executive Chef Jim Stein of Sea Glass at Inn by the Sea on Bangs Island mussels, the duck a l'orange, the deck at sunset, and cooking rooted in Maine's land and waters — a Meet the Chef profile from 5 Reasons to Visit.

A dramatic mill-district revival, a nationally noticed food scene, and real affordability just south of Portland have made Biddeford, Maine one of New England's most talked-about small cities.

We sat down with Executive Chef Ramiz Jasic of Sea Glass at Inn by the Sea in Cape Elizabeth, Maine. Chef Jasic carries deep inspiration from his roots and childhood moments in his mother's kitchen. He believes that "food should always tell a story."

Go behind the scenes at Utopia, Bangor’s farm‑to‑table restaurant, with Chef Rachel Moyse’s philosophy, seasonal menus, and what makes this Maine dining spot a must‑visit.

We sat down with Executive Chef Sam Helmke of Paper Tiger in Portland, Maine. Paper Tiger is an innovative culinary establishment that brings together the best of diverse dining experiences. Inspired by traditional fast food, oyster bars, and late-night Chinese restaurants, this Old Port restaurant combines casual dining with an adventurous twist.

We sat down with Executive Chef David Brown of Sea Glass at Inn by the Sea, in Cape Elizabeth, Maine.

There’s something magical about Bar Harbor, Maine. A legendary vacation destination on Mount Desert Island and gateway to Acadia National Park, it possesses a rich history and culture unlike any other in New England.