Executive Chef Mathew Woolf brings a passion for fine dining and seasonal cooking to the culinary program at White Barn Inn, working with local purveyors to create exquisite dishes that redefine New England cuisine and take locally sourced ingredients to new heights. Woolf joins the team most recently from the iconic Rainbow Room in New York City, where he served as an executive chef and pastry chef for over seven years. Career highlights include working in fine dining kitchens across the globe, such as Restaurant Sixteen in Chicago, and FIG Restaurant and The Fat Cow, a Gordon Ramsey concept restaurant in Los Angeles. At White Barn Inn, Chef Woolf is excited to “bring fresh culinary experiences to Kennebunk and the resort guests.”