Camden Harbour Inn, member of Relais and Chateaux announces new Executive Chef for the hotel’s restaurant Natalie’s

By Camden Harbour Inn | Sep 23, 2021
Photo by: 5ive leaf photography

Press Release

Camden Maine, September 23

 

Camden Harbour Inn, member of Relais and Chateaux announces new Executive Chef for the hotel’s restaurant Natalie’s

 

Camden Harbour Inn is delighted to announce the appointment of Jospeh Nardo as the new Executive Chef for the inn’s award-winning Natalie’s Restaurant.

Joseph Nardo is a graduate of the State University New York where he studied Culinary Art Management. Chef Nardo worked at America’s best restaurants and learned from the best chefs in the world, including 3 Michelin star awarded Thomas Keller and Jöel Robuchon.

Nardo says; “Working with extraordinary chefs like Thomas Keller and two Michelin Star awarded David Barzelay has deepened my understanding of the variety in fine dining from a more communal dining concept to ultra-fine dining. More importantly it taught me how to conceptualize and create beautiful food. Moving to the mid-coast of Maine gives me access to the freshest ingredients, truly a chef’s dream!”

Chef Nardo started his career at No 9 Park in Boston under award winning Barbara Lynch, where he worked himself up to Sous Chef in less than 3 years. When Nardo got the opportunity to work at The French Laundry he moved to California. Other stints include the two Michelin star awarded Lazy Bear in San Francisco and 3 Michelin Star, and 5 Forbes Star rated Jöel Robuchon in Las Vegas, before taking over the helm at Maine’s top awarded Natalie’s at Camden Harbour Inn.

As the Executive Chef Natalie’s at Camden Harbour Inn, Chef Joseph Nardo will oversee the dining experience and culinary vision of the restaurant. Hotel guests will also enjoy breakfast selections created by Nardo.

Raymond Brunyanszki, co-owner of Camden Harbour Inn and Natalie’s says: “We are thrilled to welcome Jospeh Nardo to our team. It completed a search we started last April. We believe with chef Nardo we will continue our culinary vision by offering a unique dining destination and making beautiful food utilizing locally sourced and seasonal ingredients. Including our own vegetable gardens”.

Chef Nardo is convinced that food should bring the ultimate joy to the guests, and he believes that, especially now in these challenging times, great food brings us together to (re) connect at the dining table. The opening menu of Nardo includes Maine Scallop Crudo with Meyer Lemon, Fennel and Dashi, Bisque with Maine Lobster Ravioli, Calabrian Chili, and CHI garden Tomato and Pork Loin with Celery Root, Mustard Seed and Crepe.

 

 

About Camden Harbour Inn and Natalie’s:

The nationally acclaimed Camden Harbour Inn is a member of Relais & Châteaux. The property consistently receives praise from publications such as Travel + Leisure, Departures, Black Card Magazine and others for its world-class service and amenities and unparalleled views. In 2015, the Inn was ranked #19 Best Boutique Hotel in the World by readers of Travel & Leisure.

 

Natalie’s at the Camden Harbour Inn has been called the finest gourmet eatery in Maine and was honored as one of OpenTable Diner’s Choice Top 100 Best Restaurants in America. Improper Bostonian wrote that Natalie’s has the “most innovative lobster tasting menu in Maine” and Natalie’s earned 4 ½ stars from the Maine Sunday Telegram, which called the “dining experience flawless and the food magnificent.”

 

Natalie’s is redefining modern, fine dining in Maine. The restaurant places an emphasis on Maine seafood and offers a la carte dining, a five-course Lobster Tasting menu, a four-course Chef’s Tasting menu. The Wine Spectator-honored wine list features more than 250 specialty wines.

 

Reservations are recommended and may be made through OpenTable or by calling (207) 236-7008. To make a reservation at the Camden Harbour Inn, call (207) 236-4200.

 

The Inn and the restaurant are located at 83 Bayview St. in Camden, Maine.

 

 

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For more information and photography please contact Raymond Brunyanszki at Camden Harbour Inn at 207 236 4200 or raymond@camdenharbourinn.com

 

 

 

 



New Menu

Raw Bar
Maine Oysters on the Half Shell served Traditional (42 a dozen – 21 half a dozen) 
Maine Oysters on the Half Shell served ‘’Angels on Horseback’’ Style (42 a dozen – 21 half a dozen) 
Seafood Tower for Two 73 

Appetizers 21
Maine Scallop Crudo with Meyer Lemon, Fennel and Dashi 
Fire Roasted Beet Salad with Pink Peppercorn, Crème Fraiche and Tarragon 
Bisque with Lobster Ravioli, Calabrian Chili, and CHI Tomato 
Mixed Green Salad with Wild Mushroom, Ricotta and Cranberry 
Artic Char Crudo with Grapefruit, Celery and Trout Roe 
Butternut Squash Custard with Crème Fraiche, Pepitas and white sturgeon caviar
Entrees 36
14 Day Aged Duck with CHI Cabbage, Blueberry and Sauce Perigeaux 
(Burgundy Truffle Supplement 25) 
Pork Loin with Celery Root, Mustard Seed and Crepe 
Black Cod with Maitake Mushroom, Buttermilk and Charred Onion 
Caldwell Farm NY Strip with Black Trumpet, Short Rib and CHI Kale (+$5) 
Monkfish with Pistachio, Earl Grey Tea and Lobster Consommé
Maine Lobster with Wild Rice, Green Apple, and Preserved Lemon (+$5) 
Sugar Pumpkin Agnolotti with Sweet Potato, Sage, and Mascarpone


Desserts 19
Local Cheese with Assorted Accompaniments (+$5) 
White Chocolate and Goat Cheese Panna Cotta with Graham and Mixed Berries 
Chocolate Beet Cake with Raspberry Chocolate Sorbet and Sorrel 
Coconut Cake with Golden Milk Ice Cream and Mango 


4-course Menu 92 
Wine Pairing 52 
Premium Wine Pairing 72

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