Dear  , 

Counting down to opening day now as we polish the Inn, from stem to stern. Chef is back cooking in his own kitchen (instead of Pemaquid), but what a new and inspiring environment that workplace is now, thanks to the comprehensive renovations we completed over the winter. The back of the house is just as fresh, warm and welcoming as our public spaces and the hum is audible as the culinary team settles into a familiar and efficient routine. Keep reading for introductions to each of these accomplished professionals.


The kitchen is not the only place you find a reflection of our philosophy at Spruce Point Inn. Every inch of our property gets careful attention and a little extra TLC for the start of the season: the spaces you enjoy as our guest AND the workspaces "behind the scenes." If we don't care for the people who care for you, we won't deliver on our promise to build exceptional "Oceanside memories, made in Maine." Reagan, our new Food & Beverage Director has never been in Maine before. We owe it to him and to all of those who work here at Spruce Point (us, too!) to make the 2014 season the best ever.


So here's to opening, to our partners (like Cellardoor and David Marx who are collaborating on two great "adventures" in June - details below), to our incomparable staff - and to you. We can't wait to welcome you to Boothbay!


Ange and Joe, Innkeepers

"Quiet Days" of June 


Starting May 30, we're open every day til October 12 and the lazy days of summer are on the horizon. And after the winter we've had, you might be ready for a quick getaway before the official summer season starts.


It's a busy time for graduations, weddings, reunions and Father's Day - and those are all great opportunities for a celebratory stay at Spruce Point Inn (or a gift certificate for that graduate, happy couple or Dad.)


Rates start at $139 per night on the following "Quiet days" of SPI:

June 3 - 5, 8-11, 29 and 30. Availability is limited. Book by June 3rd.



You might also consider an event or package in June:


Coastal Maine Taste and Sip

June 17 - 20, 2014

This three-day getaway, June 17-20, 2014 introduces you to the people who are making Maine's fabulous food experience happen: the winemakers at Cellardoor Winery, the brewers at Boothbay Craft Brewery, the farm-to-fork team at Salt Water Farm and our own culinary team led by Chef Brooks Roberts, and the sources we have cultivated to put locally fished, farmed and harvested foodstuffs on the table.


Learn More   |   Photo Gallery

Paws & Pillows

Our own Joe Paolillo is "a boy with a dog" - Bogies is even named for his former companion and his 'new' dog is found at his side day and night. When it comes to recommending the best travel spots for dogs on the coast of Maine, he's an expert. And he has helped us create the perfect dog-and-companion experience, "Paws and Pillows" based on the needs of four-footed guests.

Learn More 


Meet the Insiders


There are definitely threads that connect our culinary team at Spruce Point Inn. One is a commitment to hospitality and great food, especially locally-sourced. The other is golf, though you're not likely to find them foraging on the golf course! The five-star resort experience each brings to the team will definitely bring the sparkle and energy of that game to ours here at Spruce Point. We're teed up and ready to go!


Executive Chef Brooks Roberts

Chef Roberts comes to us from the Edgewater Inn in Kennebunkport with great knowledge of local sources for the fished, farmed and gathered flavors on the menus here at the Inn. He brings more than 12 years of management experience in the culinary field, to his responsibilities as Executive Chef and leader of the Food & Beverage team. Chef notes, "The highlights of my career as a chef were those situations where I could combine a 'scratch kitchen' relying on the freshest, local ingredients with the development of the culinary staff. There is nothing better than watching a team of creative, skilled individuals coalesce around their dedication to great food destined to make our guests happy." 

Food and Beverage Director, Reagan Govender

South African-born, Reagan Govender, comes to us from St. Andrews Country Club in Boca Raton, Florida where he is Food & Beverage Manager. He grew up around great food with a mother who was an accomplished cook and grandfather who was a chef. After graduating, he joined a restaurant franchise group in South Africa, as an operating manager; then came to St. Andrew's in 2008 and is pursuing his desire for an international career. This summer is his first experience of Maine. 

Restaurant Manager, Julian Pineda

Julian Pineda, Restaurant Manager was born in Bogota, Colombia and moved to Florida with his family in 2000.  Julian has more than 13 years of experience in the restaurant industry, most recently as Restaurants Director at St Andrews Country Club in Boca Raton. Julian is passionate about food and beverages: he enjoys going to food, wine and beer tastings and cooks to relax -- and keep improving his techniques.