Executive Chef

We are thrilled to introduce you to our chef, Scott Johnson, named by Esquire Magazine as a ‘Top 5 Chef in the U.S.’  A Maine native, Scott brings exemplary experience and the most refreshing philosophy of cooking to the inn’s culinary program.

After receiving his A.O. S. in Culinary Arts from the Culinary Institute of America, Hyde Park, NY, young Chef Johnson apprenticed at the famed Relais & Chateaux property, White Barn Inn of Kennebunkport, Maine. This ‘top of the line’ training combined with Scott’s love of the outdoors led him to Alaska where he became the chef at TikChik Narrows Lodge at TikChik Lake. It was at this remote location, where supplies had to be flown in, that Scott learned how to take full advantage of local wild sources. 

From there, Scott served as the Executive Chef of the exclusive Relais & Chateaux property, Canoe Bay in Chetek, Wisconsin for seven years.  After   returning to his home state in 2007, Scott’s refreshing and innovative approach to cuisine became the ideal match to Blair Hill Inn's uncommonly stunning décor, inspirational lake views and up-tempo atmosphere.

His cooking philosophy (which is really more of a 'shopping' philosophy) is rare.  Scott purchases all of the foods served at Blair Hill Inn directly from the source.  You will never see a food service truck delivering meats, fish and produce to Blair Hill Inn.  Scott visits personally with the fishermen on the coast and the organic farmers of inland Maine to hand select each item to be used in the upcoming weekend menu.  In this way, our guests are guaranteed to enjoy   absolutely authentic local Maine cuisine true to the season.   In additon, the gardens of Blair Hill are at Chef Johnson's disposal.  He selects the produce to be grown and is active in planting and maintaining them.   Just before dinner service, you will see Chef Johnson dressed in his 'whites' picking the evenings herbs and vegetables from the garden. 

From our farm fresh organic eggs (thank you Gretchen Huettner) to our bacon (thank you John Liberty who is currently raising two pigs for us) to the produce grown in the inn's own gardens, the authenticty of what is served to our guests is exceptional.  We believe that with this level of committment to fresh, locally grown ingredients, the taste difference is substantial.  You won't find another place with a stronger committment to serving farm fresh Maine cuisine than Blair Hill Inn.  Thank you Chef Johnson for your passion and dedication.  The hours spent to provide this level of sourcing food is appreciated and the results are beyond compare!