Chris Long and Shelby Stevens, who have both worked at Natalie’s since the spring of this year, bring a broad range of experience to the restaurant.
Chef Long was named the 2013 Maine Lobster Chef of the Year. His winning dish was a butter poached Maine lobster with grilled local mushrooms, corn, parsnip ragout and thyme butter.
Before coming to Natalie's Chef Long spent time as a Leader at Charlie Trotter’s in Chicago and as an apprentice to Master Chef Hartmut Handke in the Bocuse d’Or World Cooking Contest in France. He came to Natalie’s from his position as Executive Chef of Spread Restaurant in Portland. Previously, he was Executive Chef at EOS in San Francisco and 1515 Restaurant and Black Cat in Denver. He is a graduate of the Greenbriar Culinary Apprentice program in West Virginia and received an Associate Degree in Culinary Arts from the New England Culinary Institute.
Chef Long has received gold and silver medals for competing in American Culinary Federation events.
Chef Stevens was most recently Sous Chef at Bresca in Portland. She studied at the New England Culinary Institute where she was awarded the Taste of New England Scholarship. Previous experience includes in New York City at Restaurant Daniel, the renowned restaurant of Chef Daniel Boulud. During her time there, the restaurant became one of the few eateries in Manhattan to earn a three-star Michelin rating. Other experience includes at the San Francisco restaurants Outerlands Café, il Cane Rosso, and Coi Restaurant, before returning home to the East Coast.