Jonathan Cartwright Leaves White Barn Inn; Brendan Levin Joins 50 Local

KENNEBUNK — After almost two years at the helm, chef Brendan Levin's last day at The Wayfarer was May 31. He's not moving far, though; from Kennebunkport to Kennebunk, Levin is the new chef de cuisine at 50 Local. Co-owner David Ross said he's thrilled to have Levin on board.

KENNEBUNKPORT — A changing of the guard at fine dining fixture White Barn Inn: executive chef Jonathan Cartwright has stepped down after 20 years. Derek Bissonnette — who started as pastry chef in 1999, left the inn, and returned as executive sous chef in 2009 — is now in the head role, while pastry chef Gabriel Cote has been promoted to sous chef. The inn is also looking to appeal to a younger generation with a second, more casual restaurant called The Bistro as well as a relaxed dress code. "We don't want to alienate the digital era, who like to express themselves through individual dress," assistant innkeeper Albert Black told the Bangor Daily News regarding the fact that jackets will no longer be required at dinner.

CAPE ELIZABETH — Steve Sicinski is the new executive chef at Sea Glass at Inn by the Sea. The Connecticut native has recently worked at resorts such as Vermont's Topnotch and Arizona's Mii amo. He replaces Mitchell Kaldrovich, who opened Sea Glass in 2008 and moved to Gorham this spring to start MK Kitchen. Sicinski said in a press release "I think people are moving away from showy presentations and pretension, and are more interested in simple food that tastes great." He calls his food "stylishly unfussy." See a sample dinner menu below.