There is something especially exciting about the start of a new season at the Blue Hill Inn. The gardens begin to wake up, the village grows livelier, guests return to the peninsula, and the kitchen starts dreaming in blueberries, rhubarb, herbs, and all the fresh flavors of coastal Maine.
This year, we have another delicious reason to look forward to the season: we are delighted to welcome Chef Todd Adams of Fat Cat Biscuits in Columbia, South Carolina to the Blue Hill Inn kitchen.
Todd brings with him a warm Southern cooking style, a love of hospitality, and a genuine excitement for the ingredients and traditions of coastal Maine. Raised in South Carolina, Todd earned his master’s degree in Hospitality, Retail, and Tourism Management from the University of South Carolina—but he will be the first to tell you that he has always preferred being in the kitchen.
After spending time in this part of Maine over the past few years, Todd began to imagine what it might be like to work here during the summer and tourist season. In his words, it was a bit of a “pipe dream.” We are so happy that dream brought him to Blue Hill!
“I consider myself both happy and lucky for the opportunity given to me by the Blue Hill Inn,” Todd says. “I’m super ready for the season!”
Southern Comfort Meets Maine Ingredients
Todd describes himself as a Southern-style chef, but his cooking is not limited to one region. He also loves the flavors and seasonings of the Southwest, including a little heat, a little brightness, and a lot of personality.
What excites him most about cooking at the Blue Hill Inn is the chance to blend his own style with the beautiful local and seasonal ingredients available here in coastal Maine.
Of course, that means blueberries. It means rhubarb, strawberries, fresh herbs… It means working with the flavors that make this part of Maine so special, while bringing a fresh perspective from a Southern kitchen.
We are already imagining what the season may bring: blueberry skillet cornbread, strawberry rhubarb buttermilk biscuits, eggs Benedict with lobster hollandaise, and other breakfast dishes that feel both comforting and a little unexpected.
Breakfast at the Inn
Breakfast has always been an important part of the Blue Hill Inn experience. It is a time to slow down, enjoy something thoughtfully prepared, and begin the day with a sense of place. Whether you are staying with us, visiting the area, or live right here in the community, breakfast at the inn is meant to feel special without feeling fussy.
This season, Chef Todd’s arrival gives us a wonderful opportunity to celebrate the meeting of two food traditions: the warmth and generosity of Southern cooking, and the freshness and seasonality of coastal Maine.
Think buttery biscuits, bright local fruit, unique plates and the kind of breakfast that makes you want to linger over coffee just a little longer.
Join Us This Season
We are thrilled to have Todd in the kitchen and cannot wait for guests and neighbors to experience his cooking.
Breakfast at the Blue Hill Inn is open to inn guests and the public by reservation. Because we prepare in small batches and bake with care, advance reservations are required. Just call or email us at the Inn and let us know when you can join us.
We look forward to welcoming you to the table this season.
Come taste what happens when Southern roots meet coastal Maine flavor.