The White Barn Inn Restaurant, Kennebunk, ME (New American)
Chef: Jonathan Cartwright
Jonathan Cartwright stubbled upon his career in the culinary arts purely by accident, and through the not so gentle push from his father to “get a job” at a young age. After being placed on the “hot line” when a Sous Chef did not appear for work, Cartwright learned that not only did he surprisingly have a skill for cooking, he also had a passion for it. Cartwright has what many call a serious face, and although quite a jokester, he takes his work very seriously. He enjoys using classic ingredients and creating classic combinations so that his guests can truly enjoy the main focal points of a dish. He believes that the greatest part of cooking is the teamwork in the kitchen and feels that for any food to truly be good, there needs to be a team behind it.
Located in two restored barns dating back to the 1820s on the grounds of The White Barn Inn, guests of The White Barn Inn Restaurant will arrive and instantly feel welcomed and comfortable with rustic décor, crisp linens, and breathtaking floor to ceiling windows. Try your best to arrive early to your reservation so that you can enjoy a cocktail by the grand piano before being seated. When dining at The White Barn Inn Restaurant, you will indulge in a Four Course Prix Fixe Menu as well as a Chef’s Tasting Menu that both change weekly to best take advantage of the best local and seasonal ingredients. If you have the opportunity, order the Foie Gras appetizer, elegantly plated, and melting in your mouth, this is a decision you will not regret. The Pumpkin Sage Sorbet as an Intermezzo is a true tribute to the fall season, and Kennebunkport Lobster for the Main Course showcases the best of New England’s local ingredients. You can never go wrong with the fresh, local cheese selection for dessert, with one of White Barn’s expertly crafted cocktails. Don’t let the word ‘barn’ in the title fool you. A dining experience at White Barn Inn Restaurant is sure to not disappoint.
- AAA 5 Diamond Award (2016)
- Gayot, Top 10 Hotel Restaurants in the U.S. (2014)
- Forbes 5 Star (2018)
Phone: (207)967 – 2321
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.