Chefs
Executive Chef
Douglas Paine
Doug is a seventh generation Vermonter hailing from the Northeast Kingdom. His approach to food is deeply connected to the land, paying homage to his strong Vermont roots.
As Executive Chef of Westport Hospitality, Doug Paine has overseen the development of Bleu Northeast Kitchen, Hotel Vermont, Juniper Bar and Restaurant and Brick on Cherry Street.
Chef de Cuisine
Christopher Lataille
Chris Lataille began his formal culinary training at Johnson and Wales in Providence, RI before moving to the Boston area in 2007 to work with one of the most inspirational, creative and supportive mentors, Chef Joseph Margate, at the Liberty Hotel. Over his nine-year tenure at the hotel, he transitioned from cook, to Sous Chef and then Head Banquet Chef. His most recent Massachusetts-based position was as the Executive Chef of Brewer’s Tap and Table in Waltham, MA.
His family’s transition to Vermont stemmed from their love of the Green Mountain State. Chris was thrilled to connect with Doug and have the opportunity to work alongside him as the head Chef at Bleu Northeast Kitchen. Chris leads an amazing culinary team at Bleu who are dedicated to supporting Vermont’s local and regional partners to create an unparalleled dining experience.