Executive Chef Douglas Paine
Doug Paine was born and raised in the Northeast Kingdom of Vermont. He spent his child hood hunting, fishing and learning to be connected with the landscape. He has built great relationships with many farmers, foragers, fishermen and food producers and is committed to serving only the best ingredients in true Vermont Style. As the Executive Chef for Westport Hospitality including Juniper at Hotel Vermont and Bleu Northeast Seafood. He is helping to create a fresh and vibrant dining scene in Burlington on the corner of Cherry and Battery.
Chef de Cuisine Christopher Lataille
I got my culinary start early in life while watching my mother prepare dinner every day for my family in our Clifton, Virginia home. She has had a huge influence on my passion for food and my ability to be creative and intentional with the dishes I present today. She often talks of my early interest in helping her beat the eggs vs. my older brother and sister’s interest in licking the beater. Don’t get me wrong I loved that too, but to see the whole process from the raw ingredient to what you see on your plate is what I loved.
As I got older, my passion for food grew stronger and I pursued a culinary degree from Johnson and Wales in Providence, RI. In addition to my academic training, I worked in many restaurants in Providence and Narragansett including Tazza Café, The Raddison Hotel and The Coast Guard House, where I met my wife, Morgan, an eighth generation Vermonter.
We moved to the Boston area in 2007 where I worked with one of the most inspirational, creative and supportive mentors, Chef Joseph Margate, at the Liberty Hotel. Over my 9-year tenure at the hotel, I gained many skills and was given the opportunity to transition from cook, to Sous Chef and then Head Banquet Chef. Chef Margate helped me understand all aspects of the kitchen from learning and sharpening my food techniques to one of the harder skills of being a great leader. My most recent Massachusetts-based position was as the Executive Chef of Brewer’s Tap and Table in Waltham, MA, which allowed me develop exciting menus and specials in a family-friendly and fun environment.
My family’s transition to Vermont stemmed from our love for the green mountain state, the farm-to-table culture, my wife’s opportunity to lead the State Advisory Council on Early Childhood as the Executive Director of Building Bright Futures, and wanting to raise our daughter in such an amazing environment. I was thrilled to connect with Doug and have the opportunity to work alongside him. I’m excited about leading an amazing culinary team at Bleu and supporting our local partners as we work to create an incredible dining experience across all domains of Westport Hospitality in Burlington, Vermont!