We are excited to announce the appointment of Andrew Chadwick as our new Executive Chef. A proverbial homecoming, Chef Chadwick returns to Chatham Bars Inn, where he held the title of Executive Sous Chef from 2012 to 2016, to lead The Inn’s restaurants and award-winning culinary programming.
"We are thrilled to welcome Chef Andrew Chadwick back to Chatham Bars Inn as our Executive Chef, a position that we know has been a dream of his since his previous tenure with us earlier in his career," said Gary Thulander, managing director of the Chatham Bars Inn.
Before returning to Chatham Bars Inn, Chef Chadwick was the Executive Chef at the AAA 4 Diamond-awarded Inn by the Sea in Cape Elizabeth, Maine, where he was instrumental in developing new dining concepts and ensuring the year-round success of the property’s culinary pursuits. Between 2016 and 2022, Chef Chadwick led efforts to expand menu options, develop experiential dining programming and partner with local farms to feature seasonal produce as well as sustainable organizations to showcase under-utilized seafood from the Gulf of Maine on their menus.
During his four years as Chatham Bars Inn’s Executive Sous Chef between 2012 and 2016, Chef Chadwick was responsible for all five restaurants’ kitchen operations, as well as staff management, recruitment, hiring and training. Chef Chadwick played a pivotal role in opening the award-winning STARS restaurant, which continues to delight guests and visitors today.
Chef Chadwick brings with him a collection of culinary accolades and recognition, including 2022 Chef of the Year Award for the State of Maine, 2018 Guest Chef at The James Beard House in New York City and Outstanding Manager of the Year at the Massachusetts Lodging Association’s Stars of the Industry Awards, as well as features on Good Day Maine, NBC’s 207 and at the Harvest on the Harbor Food Festival. Chef Chadwick graduated from the International Institute of Culinary Arts in 2002, during which time he selected Chatham Bars Inn for his internship where he was a standout and noted by then Executive Chef Anthony Cole as a promising presence in the culinary world.