Art of Dining: Molloy Residence featuring Chef Rick Shell of The Cliff House

Intimate dinners in exquisite private homes prepared by acclaimed chefs, featuring multiple courses and wines paired with each. Proceeds support Full Plates, Full Potential, Maine’s effort to eliminate child hunger in our state.

Set privately, high upon a hill, the Molloy home overlooks a stunning marsh and pasture vista from the three-story glass wall in the living room. The grounds are landscaped by Ted Carter and the bright and whimsical interior is colorful, comfortable, and inviting.


Rick Shell

Chef Rick Shell brings over 20 years of hospitality experience and 18 years of senior level management to his new role as Executive Chef at Cliff House Maine, New England’s revitalized oceanfront resort. In his new position, Chef Shell will oversee all culinary operations including developing innovative menus, implementing food and beverage concepts, and supervising kitchen operations. Chef Shell is dedicated to bringing seasonal and regional flare to Cliff House patrons and continue cultivating relationships with local fisherman, farmers, distillers and ranchers. Graduating with a B.A. from The Culinary Institute of America in Hyde Park, New York in 1991, he immediately began his career as Banquet Chef at Peppermill Hotel Casino in Reno, Nevada. After climbing the ranks to his first senior management position as Chef De Cuisine at Peppermill Hotel Casino, recipient of the AAA four-diamond award, Chef Shell was appointed to Executive Chef at Airport Plaza Hotel in Reno, Nevada. Prior to joining the Cliff House team, he was the Executive Chef at Suncadia Resort, A Destination Hotel in Cle Elum, Washington where he created artisan food for Suncadia’s signature fine dining restaurant, Portals, featuring fresh, local cuisine with unique preparations. Additionally, he built and ran an onsite culinary organic farm and created menus with a strong emphasis on regional and seasonal ingredients.