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About Lee Skawinski, Executive Chef and Co-Owner Lee Skawinski, Executive Chef and  Co-Owner of Portland, Maine's Cinque Terre and Vignola, has earned an increasingly influential slot on the nation's culinary map, in no small part due to his "old school" approach to Italian cuisine. GQ sums it up best: "In all of eating, there is no better idea than Lee Skawinski's: Apply the principles of small-town Italy to an American restaurant."Skawinski is far from the prototypical chef; the New England native holds fast to the belief that memorable dining is less about the chef in the kitchen and much more about the fresh, seasonal ingredients - uniquely combined, and in ideal proportions - that diners enjoy on their plates. Known as much for his longtime commitment to the nation's increasingly influential Farm-to-Table movement as for his authentic, Ligurian-inspired cuisine, the talented chef continues to catch the eye of food and wine press ranging from Gourmet, The Washington Post, and Wine & Spirits, to StarChefs.com, Food Network and USA Today. Epicurious joined in on the accolades, having recently named Cinque Terre to its list of "Top 10 Farm-to-Table Restaurants in the U.S.A." Despite the growing amount of attention coming his way, the chef continues to serve as both restaurants' Wine Director, and still works the line nearly every day in his kitchens. Guests are as likely to see Skawinski saut�ing a pan of fresh scallops as they are to find him preparing fresh broccoli rabe and beets brought in earlier that day from the restaurants' own Grand View Farm."We're not offering a new novelty or fad in our restaurants, and aren't reinventing the wheel," he notes. "We're just passing along to guests the lessons that we've been lucky enough to learn over the years from skilled Italian farmers, growers, chefs and vintners. Sticking with tried-and-true formulas from generations of Italians is something that really seems to strike a chord with our guests." Skawinski brings over two decades of formal culinary training and experience to his post at Vignola (www.vignolamaine.com) and Cinque Terre (www.cinqueterremaine.com). After graduating from Newbury College's Culinary School, the aspiring chef travelled throughout Europe to learn firsthand about seasonal cooking and top-tier wines. He went on to make a name for himself by cooking at Boston's Four Seasons Hotel before moving on to chef at Freeport's Harraseeket Inn. Chef Skawinski travels regularly to Italy with members of his kitchen and front-of-house teams to meet with Italian artisanal cheese and cured meat producers, olive oil and balsamic vinegar producers, and internationally acclaimed winemakers. These Italian "finds" quickly make their way onto the innovative menus at each of his restaurants, and add to what rates as a truly authentic Italian dining experience. A two-time presenter at The James Beard House, Chef Skawinski is actively involved in the Maine Organic Farmers and Growers Association (MOFGA), the Slow Food Movement, and in Gruppo Ristoranti Italiani, a highly regarded national group of influential restaurateurs dedicated to elevating the perception of Italian food and wine throughout the hospitality industry. |
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