A Coastal Experience
Fresh. Simple. Local. Our menus reflect the best seasonal fish, meats, vegetables and locally foraged plants available to us. Quality dishes come from selecting the best seasonal ingredients available, and letting our talented chefs create brilliance.
Corporate Executive Chef
Chef Nathan Varney can get downright philosophical when discussing his passion for food. More specifically, his passion for creating next-level culinary experiences using locally sourced ingredients grown by farmers and fishermen who become his friends.
Sure, serving as a chef at a series high-end restaurants across the country has been about preparing memorable meals, but it is also about cultivating personal connections with the people who provide his ingredients.
Fascinated by the “art and science” of cooking, he said that, at the most basic level, his life’s work as a chef is about “the pursuit of deliciousness.” Discussing his appointment as the corporate executive chef for The Labrie Group, Chef Nathan talked about his career travels and the excitement he feels as he returns to his home state.
“I am responsible for making sure all foods, including fried food, is clean and tasty. I love what I do, and enjoy learning about new ideas and perfecting favorites.”
“I have a long history of creating special menus for private events. My dishes include traditional favorites, inspired by seasonality, and appetizers with an elegant twist that are easy to eat. I am driven to provide clean and amazing food that presents well and comes out with a precision of accuracy and timing.”