Executive Chef Nick Burgess
Nick Burgess is a born and raised Kennebunk native and proud Mainer. He got his start cooking in and around the small kitchens of Kennebunk before starting his formal training at the Culinary Institute of America and graduating in 1992. From there he earned a Culinary Apprenticeship at the famed Greenbrier in West Virginia where he worked his way up to Roast Chef. After leaving the Greenbrier in 2006 Nick went on to be the Sous Chef for Masons perfecting new American regional cuisine. Nick also spent time learning and perfecting events at The Kent Island Manner Inn on Kent Island, Maryland. Here he developed a love for the Mid Atlantic coastline and seafood which can be seen in his dishes today. After spending over two decades away from his home state Nick decided to return to his home town of Kennebunkport and cook in the kitchens that gave him his start. Stripers Waterside Restaurant and The Breakwater Inn is happy to welcome Chef Nick back to Maine and proud to help him serve his fresh take on American cuisine and regional seafood.