Rick Shell Cliff House Maine

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.

Appearances

Art of Dining: Turner Residence featuring Chef Rick Shell of Cliff House

The Art of Dining series: Intimate dinners that take place on Tuesday and Wednesday of the festival. Multi-course meals are designed and prepared by top chefs in private homes and locations around Kennebunkport. Rick Shell, of Cliff House, is the featured chef at this dinner on Tuesday evening, June 5. This dinner showcases work by an artist represented by Maine Art. These dinners support Full Plates Full Potential, the festival beneficiary. *Driving directions will be emailed the week of the event.