Executive Chef Michael MacDonnell
Blair Hill Inn's Executive Chef, Michael MacDonnell transforms local fare to exciting cuisine in weekly 6-course menus that celebrate everything Maine. By completely changing the menu each week, our guests are served precisely what is coming out of the sea, the local farms and our gardens. At Blair Hill Inn, 'seasonal' is too broad a brush stroke. One week you will see fiddleheads and rhubarb on the menu while the next, strawberries and spruce tips. Later in the summer, blueberries and sweet corn make their appearance.
Chef MacDonnell, comes to Blair Hill after working as the Executive Chef of Portland's Temp Dulu for two years. Prior to that he had been the Exeuctive Sous Chef at The Relais & Chateaux restaurant, Natailies of Camden.
A native Mainer, Michael grew up on the Penobscot River. His great grandfather was one of the first organic farmers in the Northeast and both his grandmother and mother were organic gardeners who, according to Chef MacDonnell, "stocked our cupboards every year with jars of food they had harvested." To make things even better, MacDonnell married into a Thai family, his wife, a wonderful chef in her own rights. This immersed him in Southeast Asian cuisine and the result is incredible Maine ingredients with unexpected and bold yet balanced flavors.
Chef MacDonnell's style is best described as 'elevated country cuisine' that can impress any palette. "My plating style draws inspiration from the natural beauty around me resulting in dishes that aesthetically appear to have happened naturally yet composed. Like an artist, I like to tell a story with my work." he explains.