Master Chef Maine - Swank Specialty Produce

Saturday March 7, 2020 6:30 PM to 9:30 PM

Maine

Benefiting: Town of Loxahatchee, Student Scolarship Fund

Saturday March 7, 2020 6:30 PM to 9:30 PM

Jonathan Merry
River House

Jonathan Merry was born and raised on the coast of Maine in Bath, the “City of Ships” He chose a path into the world of food as opposed to ships. Starting out at the age of fifteen at the popular local Kristina’s Restaurant and bakery, there is where he found his passion. After high school Jon parted town to attend The Culinary Institute of America in Hyde Park, NY. Spending four year there to complete his Bachelors degree in Hotel and Restaurant Management.

In 2016, after graduating from the CIA, Jon moved to Boston and took a position at Ken Oringers recently opened Toro. Spending over four years there, he moved up through the ranks in the kitchen. After departing Toro he joined up with his former Sous Chef from Toro Anthony Mazzotta at Sasso in Bostons Back Bay. From there he ventured across the Charles River to Cambridge for a chance to work for Tony Maws at Craigie on Maine, where he spent a little less then a year.

In 2011, Jon decided it was time to return home to Maine and picked up a job at Solo Bistro in his hometown of Bath. In 2012 Jon turned to a sober lifestyle and left the Restaurant world in a quest to better himself and his life. Turning to farming, he found himself at Dragonfly Cove Farm in Dresden Maine with a focus on raising Goats. And if farming wasn’t enough he also felt the need to pick up a part time job baking bread with Derek DeGeer at Hootenanny Bread. Five plus years later and feel the burn inside him to get back into the kitchen Jon was presented with the opportunity to team up with Eleanor Kinney to design and open River House in Damariscotta Maine. Along with opening and running the River House, Jonathan also has continued his love for goats at Springtide Farm in Bremen where he live with his wife Jenn and their baby girl Freyja.

Patrick Duffy
18 Central Oyster Bar & Grill

Patrick Duffy is Chef/Owner of 18 Central Oyster Bar & Grill in Rockport, Maine. He moved back to Maine in 2011 where he helped run Shepherd’s Pie in the same space. Before moving to Maine Patrick worked in and around Boston including, Hamersley’s Bistro, Mamma Maria and Lucca Restaurants.

Patrick believes in using strong fundamentals and proper technique to ensure depth of flavor in his food. Keeping his menus consistent and seasonal while showcasing the wonderful local produce, meats, cheeses and seafood of the Mid-Coast region has gained Patrick a loyal following.