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TROY MAINS
Robinhood Free Meetinghouse is all the better for it, having earned praise from prominent outlets including The New York Times, The Boston Globe and Down East magazine during the talented young chef's tenure. Prior to joining the Robinhood team, Mains headed the kitchen team at Bath, Maine's popular Beale Street Barbeque Restaurant, where, during the restaurant's busy opening season, he successfully implemented new production techniques while functioning as Executive Chef, and significantly lowered labor costs in the process -- key for the thriving success of any restaurant. Mains also staged at renowned Restaurant August in New Orleans under James Beard award-winning Chef John Besh, and cooked in the busy kitchen brigade at Georgetown, Maine's The Osprey Restaurant. It was during these latter years that Mains began to sharpen and perfect his food preparation assembly, sauces and techniques, as well as to function in his first Sous Chef role. In addition to his chef roles in the kitchen, the Maine born-and-bred chef also has worked as a chef-consultant and is currently seated on the Native Maine advisory board. He also continues to play key roles at major industry dinner events such as those held by the prestigious Maine Organic Farmers and Growers Association (MOFGA), and by New York's revered James Beard House. Further, Mains has won several culinary contests and competitions, including the WBACH jambalaya cook-off in Portland, Maine. "I love what I do because it's challenging and I have a great time doing it," Mains has said of his high-profile Chef de Cuisine post at the Robinhood Free Meetinghouse. "I think it's amazing to be able to control chaos in a bustling kitchen and present high-quality, seasonal cuisine to satisfied patrons. By not 'overdoing' our dishes and letting the great ingredients speak for themselves in our fare, we'll continue to grow our base of diners." For further information and photos, or to request an interview with Chef Troy Mains, contact: Jen Beltz |
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For the past six years, Troy Mains, Chef de Cuisine at Georgetown, Maine's acclaimed, five-star Robinhood Free Meetinghouse restaurant, has been earning a growing number of accolades for his innovative take on traditional, seasonal New England ingredients. Mains, known for his creative use of locally grown, specialty produce as well as of Maine seafood fresh off the boat, has managed to hone his culinary specialties by creating a wide variety of dishes at the Meetinghouse which highlight styles of cuisine ranging from Asian to Cajun. Additionally, the self-taught chef has brought the restaurant increasing attention from diners and press with his popular, weekly Theme Nights which highlight regional dishes, as well as with his well-attended Seasonal Wine Tasting Dinners.