Chefs and Celebrities

Chefs and their restaurants are at the heart of our event. It is through their generosity and dedication that the American Liver Foundation is able to bring you this year’s Cuisine for A Cause Maine. Please read about and support all our 2019 Chefs and Restaurants below:

2019 Chef Chairs

Chef Bo Byrne

The Broad Arrow Tavern at The Harraseeket Inn

Chef Bo Byrne is a Certified Executive Chef and member of the first graduating class at Southern Maine Community College. He is the Chef of the Broad Arrow Tavern at The Harraseeket Inn located in Freeport, ME

Chef Ali Waks

The Coast Bar + Bistro at The Daniel Hotel

Ali has recently been appointed Executive Chef of The Coast Bar + Bistro at The Daniel Hotel in Brunswick, ME.  Ali creates and executes a local seasonal menu. She also creates menus for a multitude of special events that includes weddings,  graduation dinners, baby showers and celebrations of life. She was the executive Chef for 3 years at The Brunswick Hotel and was the Chef/Producer of Butter+Salt Pop-up dinners.
A native New Yorker, Ali fell in love with Maine on her first visit. Since moving here in 2014, after 15 years in Philadelphia where she was a fixture in the restaurant business, she has immersed herself in the local Maine food scene, reveling in its quality and abundance.

Chef Abigail Carroll

Nonesuch Oysters

Before accidentally becoming a Maine oyster farmer, Abigail worked in finance and in numerous start-ups, in industries ranging from telecoms to fashion. She speaks French and Spanish and has lived, worked, and/or studied in several countries in Europe and Latin America, including over 12 years in France. She has a Master’s Degree in International Affairs from Columbia University and an undergraduate degree in French and Spanish literature from Barnard College.

Abigail’s publishing credits include The Telegraph (UK daily), This City Paris Magazine, and most recently The Portland Press Herald.  She serves on the board of Friends of Scarborough Marsh, Biddeford Shellfish Conservation Commission, World Affairs Council of Maine, and, despite her tendency to get sea sick in the open ocean, she is Rear Commodore of the Biddeford Pool Yacht Club.

Chef Alex Chilton

Sea Dog Brewing Company South Portland 

Chef Alexandra Chilton has been with Sea Dog Brewing Company South Portland for six years.

She is a graduate of the University of Massachusetts Amherst as well as the Culinary Arts Program at Southern Maine Community College. Her previous experience spans from working as a sushi chef to high-end catering and many interesting experiences in between. 

Having grown up eating at Sea Dog she takes great pride in the eclectic pub-style menu that Sea Dog offers.

Chef Mark Hannibal

Portland Arts & Technology High School

Chef Wilfred Beriau

Portland Arts & Technology High School

Mark Hannibal

Mark is Culinary Arts Instructor for Portland Arts and Technology High School, where he inspires students to explore the opportunities in one of America’s best known food destinations. Recognizing that Portland is one of the best places in the world to teach his craft, Mark strives to help his students connect with restaurateurs through public outreach and community events. In addition to stressing the importance of technique and presentation in the kitchen, Mark emphasizes the importance a positive attitude and strong work ethic have on every restaurant’s chances for both immediate and lasting success. Mark currently resides in Portland, Maine.

 Wilfred R. Beriau

Well known on the New England culinary scene as a chef and educator, Wilfred Beriau has inspired many to enter the hospitality profession. After graduating from the Culinary Institute of America and the University of Massachusetts Amherst with and Associate Degree in Hotel and Restaurant Management, Wilfred pursued additional degrees in Technology Education from the University of Maine. His hands-on experience as chef in a variety of New England restaurants and technical savvy fueled opportunities in recipe development and public speaking. In 2000, he became Department Chairman of Culinary Arts for Southern Maine Community College. He became the Department Chairman of Hospitality for the college in 2003 and held both positions until 2011. He was also the 2008 National Chef Educator of the Year. Wilfred currently resides in Gray, Maine.

Chef Romann Dumorne

Northern Union

Romann Dumorne is the Executive Chef at Northern Union, a wine-focused restaurant in Ogunquit, Maine.  Not classically trained, Romann worked his way up the ranks of the kitchen in a small restaurant in upstate New York, before landing an opportunity in 2006 to work under Jonathan Cartwright, then Executive Chef of The White Barn Inn.  When he arrived at The White Barn Inn, Romann was told that he had “the makings of someone who could be a chef.”  The Brooklyn-born native with Haitian roots was given a two week trial.  After what Romann recalls as a rocky start, he put his head down and got to work.  Within six months he was promoted to Junior Sous Chef, and by the time he left the White Barn Inn, it was as Executive Sous Chef.  Roman moved on to other notable area restaurants, Grissini (Abbondante) and 50 Local.  In 2015, he met Matt & Lauren Wickert, who were working to assemble a team to open their first restaurant, “Northern Union,” in Ogunquit.  Romann hit it off with Matt & Lauren and has been the Executive Chef since day one.  Now in their fourth season, Romann leads a culinary team that has a passion for flavor, quality, and simplicity of ingredients.

Chef Ilma Lopez


A native of Venezuela, Ilma Lopez grew up in the kitchen alongside her grandmother. After getting her start at Malabar in Caracas, she was accepted to the pastry program at Stratford University in Virginia. Today, Lopez is the Pastry Chef and co-owner of Piccolo and Chaval in Portland, Maine. She is a veteran of some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. With a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award. In 2018, she was chosen as a James Beard Outstanding Pastry Chef semi-finalist for the second year in a row. Recently, she has been featured in the children’s book Kalamata’s Kitchen and the Bon Appetite article as “one of the most talented pastry chefs in town.”

Chef Steve Sicinski

The Nonantum Resort

Chef Steve Sicinski is a New England native, having grown up in Connecticut. He says he grew into his culinary career, first making pizza at a busy college restaurant around age 17. He attended Le Cordon Bleu College of Culinary Arts in Dover, NH where he had classical French training. He spent seven years on the West Coast at a resort spa in Sedona, Arizona where he was focused on nutrition and being very conscious in selecting his ingredients for the spa cuisine. He then moved back to New England and spent four years working in Vermont at the Topnotch Resort and Spa as well as an independent bistro and brewery. In VT, the food scene centered around local dairy and beef and hearty comfort foods – the other end of the culinary spectrum. Chef said he now looks to create a blend in between. He moved to Maine about a year and a half ago and comes to The Nonantum Resort after a stint at the Inn by the Sea in Cape Elizabeth.

Chef Damon Todd

Portland Lobster Company

Damon Todd was born in Kilkenny, Ireland and raised in Manchester, Vermont. He joined the team at Portland Lobster Company in 2017, upon a move to Maine from Austin, Texas. His love of food was handed down him from father, a chef for over twenty years as Damon was growing up, both in Ireland and Vermont. Damon honed his culinary knowledge though working at an array of restaurants- from cafes, to fine-dining, farm-to-table, to modern cuisine, along with everything in between. While in Austin, Damon discovered a love for Mexican and Latin American flavors, which now significantly influence his cooking style. He feels most at home in the kitchen where he can be creative, work with a great group of people and make others happy though food. An avid sports fan, Damon love to play golf. He also enjoys exploring Maine’s coastline, trails and parks with his wife, Kaitlin, and hound dog, Koivu.

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