Mr. Payette was born and raised in the State of Maine where fresh seafood and seasonal changes allowed him to explore his natural creativity for food design and preparation.
Mr. Payette earned his degree in culinary arts from Southern Maine Community College, Maine’s oldest community college. He is also certified in food safety and an expert in food allergens. This allows his clients to explore truly customizable collations while still meeting dietary requirements.
After completing his education, Kenneth studied with Daron Goldstein, Chef owner of Provender Kitchen in Ellsworth, Maine who is known for his ability to bring eclectic twists to classic favorites. Daron and his restaurant have been featured in numerous publications including Down East Magazine and Taste of Maine.
Kenneth also worked with one of New England’s renowned chefs, Michelle Duval, formerly of Cape Neddick Inn and the Oracle House. Michelle has been featured in numerous publications and received accolades for her ability to elevate dishes with a fresh approach.
That diverse talent rubbed off onto Kenneth as he has developed the rare ability for making all-time favorite dishes into something truly distinctive.
After completing his training Kenneth held the position of Executive Chef at Sun and Surf Restaurant in York, Maine and Assistant Chef at Surf in Portsmouth, New Hampshire. Most recently, he served as Executive Chef for Eurest Dining/Liberty Mutual in Dover, New Hampshire. This experience was the perfect training ground for him to develop his unique style for dishes with a New England flair.
Kenneth has received rave reviews in the Sanford Tribune and was a recipient of the TV Dinner Gold Plate Award. His award-winning dishes such as Pan Seared Chilean Sea Bass with Smoked Sea Salt, Truffle Roasted Fingerling Potatoes and Smoked Pulled Pork with Jack Daniels Sauce are just a few of the many dishes generating tributes.