Spruce Point Inn
 

Our Team

Collaboration is a central theme for the culinary team at Spruce Point Inn

Executive Chef Brooks Roberts

Chef Roberts comes to us from the Edgewater Inn in Kennebunkport with great knowledge of local sources for the fished, farmed and gathered flavors on the menus here at the Inn. He brings more than 12 years of management experience in the culinary field, to his responsibilities as Executive Chef and leader of the Food & Beverage team. Chef Roberts graduated from the California School of Culinary Arts. When he joined the Inn this spring, Chef Roberts said “The highlights of my career as a chef were those situations where I could combine a ‘scratch kitchen’ relying on the freshest, local ingredients with the development of the culinary staff.

 

Sous Chef Tim Fain

Chef Fain comes to us from Vail Resorts in Colorado where he has spent winters as Sous Chef for The Tenth, one of Vail Resorts' top restaurants. He helped open the restaurant for a la carte dinner service and has worked for the past two years with Vail Executive Chef Vishwatej Nath. Chef Fain graduated from Johnson and Wales in Providence, RI in 2011 and then worked with Chef Douglas Ramler and Sous Chef Matthew Hirtle at Cape Sea Grille in Harwich Port, a James Beard Award winning restaurant acclaimed as one of Cape Cod’s premiere fine dining venues.

 

 

Food and Beverage Director, Reagan Govender

South African-born, Reagan Govender grew up around great food with a mother who was an accomplished cook and grandfather who was a chef. While completing his degree in Hospitality and Tourism he worked as a restaurant manager and after graduating joined a franchise group in South Africa. In 2008, a desire for an international career, brought Reagan to America, where he joined St Andrews Country Club in Boca Raton and progressed to become Food & Beverage Manager during the winter season.

 

 

Restaurant Manager, Julian Pineda

Julian Pineda, Restaurant Manager was born in Bogota, Colombia and moved to Florida with his family in 2000. Julian has more than 13 years of experience in the restaurant industry, starting in the country club business at St Andrews in Boca Raton and then moving to New York City in 2004 to become assistant restaurant manager for the Westin Times Square. In 2008 he rejoined St Andrews Country Club as a banquet manager, and was promoted in 2010 to restaurants director, the responsibility he has held until joining us at Spruce Point.