Doug Paine, Executive Chef
Doug Paine, the executive chef for Westport Hospitality, grew up in Waterford, a small town on the Connecticut River in the Northeast Kingdom of Vermont. It was here that he learned a love of nature, agriculture and outdoor recreation. Doug has spent the last 25 years working in kitchens. Starting in Stowe, Waterbury and the Mad River Valley in small cafes and inns before moving on to a career in fine dining and catered events, Doug developed his passion for local food.
Doug began with Westport Hospitality during the pre-opening of Hotel Vermont. After a very successful launch of Juniper Bar and Restaurant, he opened Bleu Northeast Kitchen in the Courtyard Burlington Harbor, each having been met with an outpouring of community support and compelling guest feedback, flourishing even in the most challenging of times. Westport's F&B operations continue to exceed expectations.
Doug has developed strong community ties with local farmers, restaurateurs, chefs and producers as well as made some lifelong friends along the way. Doug lives with his family on the Huntington River in Richmond, VT.