Meet Our Chef
Margaret Salt Mclellan
Margaret Salt Mclellan holds the title of "Maine Lobster Chef of the Year 2008". Chef McLellan has extensive education both abroad and at home. Her schooling began at the prestigious Le Cordon Bleu in London, and since she has received numerous, diplomas, certificates and degrees ranging from culinary arts clinical nutrition.
In addition McLellan is a certified Servsafe instructor and is Seafood HACCP certified thru Cornell. Believing that one should never stop learning, Margaret frequents the Hyde Park campus of the Culinary Institute of America. Margaret has been working as a professional chef for over 25 years, in kitchens of all sizes, cooking, coordinating events and shows, teaching and doing research. Over the last year, she has done consulting for a number of seafood companies in Maine. In both 2008 and 2009, Margaret was appointed by the Governor to represent Maine in The Great American Seafood Cook Off in New Orleans, sponsored by NOAA.
McLellan is also very active in the Sustainable and Local Food movements in Maine and writes for the Maine Food and Lifestyles Magazine. Raised in the industry Margaret spent summers working the deck of her father’s fishing dragger and winters, after school picking shrimp at the local processing plant. “My Dad wanted to ingrain in us, an understanding that fishing was good clean honest work boasts McLellan. From that I have developed a respect for the sea, the industry and the people who worked very hard to bring it all together”. McLellan lives in her hometown of Boothbay, Maine. Her family are fishermen who still work the pristine waters of the Gulf of Maine. In October of 2009, Margaret’s youngest son, Mac Arrington graduated from the Bachelors program at the Culinary Institute of America and won the title of Maine Lobster Chef 2009. “Mother and son-creating a Lobster Dynasty”.
Mackenzie, 23, grew up in Boothbay, Maine, and was practically raised in the industry, with Chef Margaret McLellan as his mom. In high school, he worked at local restaurants, and attended the Bath Region Vocational Center’s Culinary Arts program. After high school, Mackenzie attended The Culinary Institute of America (CIA) in Hyde Park, New York. During summer breaks, he worked at Spruce Point Inn in Boothbay Harbor, and completed an externship at The Phoenician Resort & Spa in Scottsdale, Arizona. Mackenzie graduated from CIA with an Associates Degree in Culinary Arts, and moved to Clearwater Beach, Florida to work at The Sandpearl Resort. He went back to CIA for his Bachelors Degree in Hotel/Restaurant Management, and he graduated on October 15th, 2009. On October 23, 2009 MacKenzie won over his mother's title as Maine Lobster Chef of 2009. He curently is employed at the Larchmont Yacht Club in Larchmont N.Y. Mac and Margaret plan to return to New Orleans in 2010 to compete for the third year in The Great American Seafood Cook Off.
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