Natalie's team looks forward to welcoming you!
Executive Chefs Shelby Stevens and Chris Long
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.
General Manager, Bart van der Velden
Bart van der Velden a native from the Netherlands is general manager of Natalie’s Restaurant. In his role as general manager, van der Velden oversees the restaurant’s Front of House, bar, kitchen and staff.
Bart previously served as the Assistant Food and Beverage Manager at the Golden Tulip in Noordwijk Beach in the Netherlands. Prior to that, he held various management roles at luxury hotels in the U.S. and Europe, including Boston’s Fairmont Battery Wharf Hotel and the Bel Air Hotel in the Netherlands.
In his capacity as Fairmont Gold Supervisor at the Fairmont Battery Wharf Hotel, van der Velden helped earn the hotel the number one rating from Fairmont Hotel & Resorts’ Gold Department, which are based on JD Power Surveys. He also acted as the Service Plus Committee President, organizing the hotel’s high-profile social and charity events.
He received his bachelor’s degree in Business Administration in Hotel Management from Hotelschool The Hague and trained at the NH Kensington Hotel in London and the AC Meerkerk hotel in the Netherlands.
Pastry Chef, Jason Sturdivant
Pastry Chef Jason Sturdivant joins Natalie’s Restaurant from L'Auberge Provencale, a bed and breakfast complete with a 5 star French restaurant in Virginia’s Shenandoah Valley. Previous experience includes a stage at WD-50, a One Michelin Star restaurant in New York City, and a position as Pastry Cook at Herons Restaurant in the Umstead Hotel and Spa in North Carolina.
Sturdivant has a degree in Baking and Pastry Arts and a certificate of Culinary Arts as well as experience as a cook. With over eight years of experience in professional kitchens and expertise in pastry arts and seasonal menu development, Jason is a welcome addition to the kitchen at Natalie’s.
Seth Knowlton, Bar Manager/Mixologist
Before joining Natalie's at Camden Harbour Inn Seth Knowlton worked at Francine's , Inn at Ocean's Edge and as mixologist at Fresh and Shepherd's Pie.
Seth started at Natalie's in January as a server and assistant bartender. Together with Tom Laslavic he became second in the Bartender Bash in Portland in March 2013.
One of his signature cocktails is the Elder Flower Sour with St Germain Elderflower, Bulleit Bourbon, Lemon and mint.
However the focus of Seth is to craft cocktails that pair flawlessly with the beautiful dishes created by Natalie's culinary team led by Executive Chefs Chris Long and Shelby Stevens.
Seth's menu follows the season and embraces local ingredients. Seth Knowlton doesn't believe his cocktails need to be intellectualized. Cocktails are not like wine, which you have to grow. The only thing what matters is if it is made right and the guests are loving it!
Knowlton's cocktail and bar program received a nice mention in the London Guardian in August of 2013.
Owners Oscar Verest and Raymond Brunyanszki
Since purchasing the venerable Camden Harbour Inn in 2007, Dutch owners Raymond Brunyanszki and Oscar Verest have transformed it into an AAA four-diamond boutique hotel and restaurant that has earned raves and draws guests from all over the US and beyond. Both Raymond and Oscar have impressive professional credentials as well as a natural affinity for providing personalized, "above-and-beyond" hospitality. For more information on Oscar and Raymond please - click here.