Treasure Coast Wine Festival - Vero Beach, Florida

Jesse Perrin

Jesse Perrin thrives on the energy of a busy kitchen. The sizzle of fresh ingredients in a pan and the sweet and savory aromas come together to fuel his culinary passion. As chef and owner of Redbird Provisions Restaurant in Northeast Harbor, Maine, Perrin fuses innovation with classic techniques to create dishes full of the unique local flavors that offer continual inspiration. In 2006, Michael Phillips, owner and developer of Redbird Provisions District, hand-picked Perrin to oversee the gourmet prepared foods shop which catered to Northeast Harbor’s summer residents. Perrin quickly recognized a need within the community for a fine dining, full service restaurant and together with Phillips he opened the Redbird Provisions Restaurant which quickly became one of the east coast’s favorite upscale dining destinations. In addition to his position at the helm of Redbird Provisions, Perrin has been lending his leadership talents to the Presidential Kosher Holidays as a consultant for the past 10 years. In this role, Perrin aids in menu strategy and execution of breakfast, lunch and dinner for 600 guests at resorts in Playa del Carmen, Mexico, Puerto Rico and Scottsdale, Ariz. During Redbird’s off season, Perrin brings his experience and unique vision to Atlanta working at the nationally acclaimed restaurant, Bacchanalia under celebrated chefs and owners Anne Quatrano and Clifford Harrison. He is slated to work as the chef de cuisine of their newest concept, Abbatoir, the highly anticipated meat-centric restaurant, opening in Atlanta in the fall of 2008.Trained at the Cambridge School of Culinary Arts, Perrin began his culinary career in a diner along Route 66. While in school, Perrin began to garner his real world experience working his way through some of Boston’s finest restaurants. After completing school, Perrin spent time living and working in Orvieto, Italy. It was here that he was introduced to the concept of “slow food” and the importance of seasonal cooking with top quality ingredients designed not for travel but for taste. It was this philosophy that laid the ground work for Perrin’s distinctive culinary style. After returning from Europe, Perrin was a member of the opening team for Barbara Lynch’s No. 9 Park. He then moved on to Ascari in Braintree, Mass., where he served as executive sous chef. After two years, Perrin began working as sous chef at La Cucina on Martha’s Vineyard. It was here that he worked under acclaimed chef Marco Canora, chef/owner of Hearth in New York City, augmenting his knowledge of Italian cuisine. Perrin currently lives in Maine and enjoys hiking in Acadia National Park, skeet shooting and reading

when he is not creating new dishes in the kitchen.