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.”
“Food for me is a labor of love. One of my fondest childhood memories is when I would run up to the door of my grandparents house to be greeted by the smell of what Nana Turbyne was making for supper. That excitement and love of my grandmother’s cooking is not only what started but what still drives my passion for food.”