Maine Restaurant Chef Devin Finigan on Culinary Philosophy

| Last Updated on June 5, 2021 | , , ,

Maine Restaurant Aragosta at Goose Cove Pays Homage to Local Ingredients

Maine restaurant chef Devin Finigan shares her philosophy of food and life on Deer Isle. Devin reflects on the strong sense of community of Deer Isle Maine among residents, whether they were born and raised here, or drawn to the island by its stunning beauty.

Devin is executive chef and proprietor of Aragosta at Goose Cove, a 70-seat fine dining establishment. The restaurant is part of a 21-acre property she purchased and renovated with her husband Luke Hartmann, a jeweler and lobsterman. Goose Cove encompasses 672 feet of shoreline and 11 luxury cottages and suites.

Devin is an acclaimed chef whose career includes working with Thomas Keller of the French Laundry and Per Se, and Dan Barber of Blue Hill in New York City, who taught her the art of charcuterie. She served as head chef of the Blue Hill Inn, where she began to cultivate her elegant and imaginative signature style of beautifully-presented and locally-sourced ingredients from harvesters and growers she counts as friends. In 2020, she was a James Beard Award semifinalist in the Best Chef Northeast category.

Deer Isle is home to an entrepreneurial creative economy of fishermen, farmers and artisans who share a strong sense of inter-connectedness. Enjoy our video, which takes you down a pine-scented road five miles outside of Stonington to Restaurant and Lodge Aragosta at Goose Cove, opened in 2019 by Chef Devin.

Find out more about Aragosta here.

Read: Hear from one of Maine’s own lobstermen, Julie Eaton, who is also on Deer Isle! 

Header photo courtesy of Aragosta.

Previous

Creative Placemaking Regenerates Communities With Arts and Culture

Leave a Comment

People are Culture