Melissa Kelly
Executive Chef & Owner
Melissa Kelly is the Executive Chef and proprietor of Primo, a restaurant located in mid-coast Maine. She is the 2013 James Beard Foundation Award winner of the American Express Best Chef: Northeast Award. She also received this award in 1999, making her the first 2-time winner of the same award.
Chef Kelly grew up on Long Island. Her earliest cooking lessons took place in her Italian grandmother’s kitchen. In fact, she still favors Mediterranean accented foods. First in her 1988 graduating class from The Culinary Institute of America, Melissa earned both the Richard T. Keating Award and the American Hotel Foundation Scholarship. She also received two CIA scholarships for scholastic achievement. Prior to attending the Culinary Institute, Melissa studied business administration at SUNY Farmingdale, New York and at the University of Maine.
Melissa Legare
Pastry Chef
Dylan Rich
Farm Manager
Christy Shockley
Sous Chef
Opting for a BA in Art and minoring in Psychology over a program in the Culinary Arts, I put myself to school in the kitchen after class and worked my way through the restaurant world using my skills in both disciplines.
Raised in the south with roots in Maine, my palette has been informed by hush puppies and wild blueberries, and crafted with cooking in briny sea water and bacon grease from tin cans by the sink labeled ‘gold’. I cook from stories… to nourish and to care for ingredients, people and the planet.
I have led kitchens in Portland, Maine with a fish market out the back door, developing a strong connection to our seafood community. Coming most recently from Chaval, I have learned the finesse of holding the best standards both for a menu and a kitchen team.
As a young line cook amongst a male-driven kitchen, I swore one day I would work for Melissa Kelly, who was proof and a wild inspiration that I could succeed in this industry, too. Primo is a chance to put into practice all the skills I’ve sought after, gathered, and honed. Here there is a live passion for the land & sea, sustainability, relationships, a constant influx of learning and growth, and care for the full circle life that Chef has built.
Kellie Brooks
Front of House Manager
Jen Mantica
Counter Chef
The Act of Giving ~
Jen externed at Primo while attending The Culinary Institute of America, and after graduating, rotated through different stations during her 8 year tenure with Chef Kelly. She then expanded her midcoast repertoire working in other local restaurants, before returning this season to head up our Counter Room Small Plates menu.
“I knew from a young age I wanted to attend culinary school and work in kitchens. It isn’t just about being creative, but also being hospitable, generous, feeding someone.”
A simple confection … a little sweet, a little savory.
1 C Sugar
1/4C Water
3 T Mustard
1T Butter
1T Heavy Cream
6oz Pretzels, thin sticks
8oz Chocolate
Line a 9 in square pan with foil and spray with non stick spray.
Arrange pretzel sticks on the bottom of the pan in an organized fashion. Combine water and sugar in a pot. Heat over medium. Cook until deep golden, swirling pan occasionally.Add mustard and butter. The caramel will bubble and steam. Add heavy cream. Return to heat and bring to a boil. Pour caramel over pretzels. Carefully rearranging if needed. Let cool. Melt chocolate. Top caramel with chocolate. Let set up.
Take out of pan. Carefully remove foil. Cut into squares.
Rob Roy
Bar Manager
Julia Clough
Office Manager
Julia, a native of Rockland (now living in Tenants Harbor) grew up in the hospitality hotspots of midcoast Maine, from her longtime familial relations at the Samoset Village & Resort to Fiore Artisan Oils & Vinegars and Ada’s Kitchen. She’s cycled through many aspects of the industry: housekeeping, hosting, bussing, bar backing, serving, recruiting, and public relations, all while pursuing a degree in Legal Studies at the U of M at Orono. Learning how to best take care of locals and vacationers alike, she’s now settled into her current position with a solid understanding of how to support the leadership team, Primo’s guests, and the daily operations of a Chef-driven enterprise over the 3 years she’s been here.
“Primo inspires me every day. I feel so lucky that I’m able to connect with guests and assist in creating their optimal dining experience on a daily basis. This farm and restaurant requires so much more than what meets the eye. The hardworking, thoughtful, and kind people I’ve worked beside have shown me the difference a person can make with their passion and dedication to those around them. Primo teaches me how going “the extra mile” is going the necessary mile. I cannot express enough gratitude for the trust and encouragement Chef Kelly and her team have given me.
Benjamin Gibbons
Dining Room + 0km Manager
Benjamin originally found his passion for food working in kitchens as an aspiring chef and in time found himself gravitating towards the front of house. Over the years, he’s managed multiple restaurants and served as Wine Director to one of the largest lists in the state. Now that he’s found a home at Primo since 2014, rising from server to Dining Room Manager and now taking on 0km - Primo’s open air pavilion that hosts our famous Oyster Sundays, Benjamin brings his creative touch to everything he does here. He understands how fine tuning the nuances of service is an ergonomic endeavor and does so with good judgment and dedicated concern for the guest perspective.
Having a deep appreciation for music and the arts, his passion for landscape and abstract painting melds intimately with the Primo aesthetic as he curates musical playlists and shares his own artwork of Maine seascapes. As well, his background in holistic health - as a licensed massage therapist and polarity therapist - belies a down-to-earth sensibility that reflects the embodiment of Chef Kelly’s sustainable agriculture venture. With Benjamin’s knowledge, expertise, and devotion, you can be sure your dining experience will be nothing short of extraordinary.
Paul Cook
Sommelier