Sicinski is a New England native, having grown up in Connecticut. He says he grew into his culinary career, first making pizza at a busy college restaurant around age 17. He attended Le Cordon Bleu College of Culinary Arts in Dover, NH where he had classical French training. He spent seven years on the West Coast at a resort spa in Sedona, Arizona where he was focused on nutrition and being very conscious in selecting his ingredients for the spa cuisine. He then moved back to New England and spent four years working in Vermont at the Topnotch Resort and Spa as well as an independent bistro and brewery. In VT, the food scene centered around local dairy and beef and hearty comfort foods – the other end of the culinary spectrum. Chef said he now looks to create a blend in between. He moved to Maine about a year and a half ago and comes to The Nonantum after a stint at the Inn by the Sea in Cape Elizabeth.
Steve Sicinski 95 Ocean at the Nonantum Resort
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