White Barn Inn, Auberge Resorts Collection has announced the appointment of Mathew Woolf as executive chef. Bringing more than two decades of culinary and restaurant experience, Chef Woolf will oversee all of the culinary operations and programming at White Barn Inn, including the property’s signature restaurants, White Barn Inn Restaurant and Little Barn. Woolf brings his passion for fine dining and seasonal cooking to the resort, working with local purveyors to create exquisite dishes that redefine New England cuisine and take locally sourced ingredients to new heights.
“We are thrilled to welcome Chef Woolf, who has such a strong knowledge about the origin of coastal culinary traditions, to Kennebunk and to our White Barn Inn family,” said Daniel Braun, general manager, White Barn Inn, Auberge Resorts Collection. “His wealth of experience speaks for itself, having worked in a variety of highly esteemed kitchens in London, Chicago, Los Angeles and New York City, ultimately shaping his unique approach to the culinary world. Chef Woolf will be an inspirational driving force as Executive Chef, bringing a contemporary and reimagined interpretation to a new culinary chapter for White Barn Inn.”
Woolf’s culinary career began in London, England, which marks his initial pursuit into the high-end culinary scene. After a sous chef position at Restaurant Sixteen in Chicago, Woolf relocated to Los Angeles where he oversaw and managed all aspects of FIG Restaurant’s kitchen and eventually onto an executive chef role at The Fat Cow, a Gordon Ramsay concept restaurant.
Chef Woolf joins White Barn Inn from the iconic Rainbow Room in New York City, where he served as executive chef and pastry chef for over seven years while managing a team of over 30.
“I’m thrilled to have the opportunity to work at White Barn Inn and meld Modern American cuisine with coastal luxury,” said Mathew Woolf, executive chef, White Barn Inn, Auberge Resorts Collection. “I look forward to working with such a reputable property and brand such as Auberge Resorts Collection and aim to bring fresh culinary experiences to Kennebunk and the resort guests.”
Woolf received his education at Hospitality Plus, College of Catering in Chelmsford, Essex, England. In this new role, Woolf is taking extra care to preserve the beloved, traditional dishes that the resort is known for, such as the Butter Poached Kennebunkport Lobster and Beef Tenderloin with Foie Gras Crust, while seamlessly weaving in contemporary, innovative menu items.
Since it launched as a pioneering fine-dining establishment in 1973, White Barn Inn has been one of the most sought-after culinary destinations in New England. The White Barn Inn Restaurant joins a select few fine dining establishments that share the rare accolade of being awarded both AAA Five Diamond and Forbes Five Star endorsement. The restaurant showcases incredible ingredients sourced through specially cultivated relationships with the farmers, fishermen and foragers of coastal Maine and just beyond for beautifully-presented, always inspired dishes that encapsulate the very essence of the spectacular setting. With a double-height ceiling, original wide-plank pine flooring, and a dramatic picture window, each inspired dish is beautifully presented in an atmospheric dining room that epitomizes rustic elegance.
The Inn’s second dining outlet, Little Barn, introduces a forward-thinking menu of approachable, Maine-inspired bistro classics, served in the i I’m ntimate 1860s-era barn next door to the eponymous restaurant. Simply executed, yet expertly prepared, dishes at Little Barn are both flavorful and approachable. Signature dishes such as the Maine Lobster Roll and Little Barn Herb Roasted Half Chicken with mustard greens and toasted sourdough croutons are complimented by a robust menu of local, seasonal specials that change daily. Little Barn also boasts seasonal hand-crafted cocktails, an extensive selection of beer sourced from local microbreweries and wines from New England.
