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Spruce Point Inn names Brooks Roberts as executive chef

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April 2, 2014

Spruce Point Inn names Brooks Roberts as executive chef

Spruce Point Inn, the 85-room resort located on 57 waterfront acres at the entrance to Boothbay Harbor, has named Brooks Roberts as executive chef, responsible for managing the daily operations of the resort?s three restaurants: 88, Bogie?s and Deck, as well as banquet service.

Roberts brings more than 12 years of management experience in the culinary field, most recently as executive chef for the Edgewater Inn in Kennebunkport, to the position at Spruce Point Inn. Roberts graduated from the California School of Culinary Arts and is a member of the American Institute of Wine & Food.

Roberts?began his culinary career as food & beverage director/executive chef at the French Quarter Suites Hotel in Memphis, Tenn., and became executive sous chef/partner in the Sole Restaurant & Raw Bar at the Westin Memphis. From 2010 to 2012 he was executive chef/assistant general manager at Toby Keith?s ?I Love This!? Bar & Grill in Tunica, Miss., then created a new gastro pub concept for the Crowne Plaza Hotel in Memphis and joined the Edgewater Inn in September 2012.

?The highlights of my career as a chef were those situations where I could combine a ?scratch kitchen? relying on the freshest, local ingredients with the development of the culinary staff,??Roberts said. ?There is nothing better than watching a team of creative, skilled individuals coalesce around their dedication to great food destined to make our guests happy.?

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Source: Stephanie Seacord (2014). Spruce Point Inn names Brooks Roberts as executive chef, Boothbay Register published Apr 01, 2014. Viewed Apr 02, 2014.


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