Spruce Point Inn, the 85-room resort located on 57 waterfront acres at the entrance to Boothbay Harbor, has named Brooks Roberts as executive chef, responsible for managing the daily operations of the resort’s three restaurants: 88, Bogie’s and Deck, as well as banquet service.

Roberts brings more than 12 years of management experience in the culinary field, most recently as executive chef for the Edgewater Inn in Kennebunkport, to the position at Spruce Point Inn. Roberts graduated from the California School of Culinary Arts and is a member of the American Institute of Wine & Food.

Roberts began his culinary career as food & beverage director/executive chef at the French Quarter Suites Hotel in Memphis, Tenn., and became executive sous chef/partner in the Sole Restaurant & Raw Bar at the Westin Memphis. From 2010 to 2012 he was executive chef/assistant general manager at Toby Keith’s “I Love This!” Bar & Grill in Tunica, Miss., then created a new gastro pub concept for the Crowne Plaza Hotel in Memphis and joined the Edgewater Inn in September 2012.

“The highlights of my career as a chef were those situations where I could combine a ‘scratch kitchen’ relying on the freshest, local ingredients with the development of the culinary staff,” Roberts said. “There is nothing better than watching a team of creative, skilled individuals coalesce around their dedication to great food destined to make our guests happy.”

Spruce Point Inn Owner/Innkeeper Angelo DiGiulian said fate, and Roberts’ wife’s transfer to New England, brought the chef to Maine. “Good fortune brought him to Spruce Point Inn just as we were losing long-time Chef Peter Stiles to retirement,” DiGiulian said. “Chef’s experience with locally farmed, fished and raised food complements the personal relationships we have cultivated with our suppliers. Ultimately, Chef Roberts’ role in creating ‘oceanside memories, made in Maine’ will help us bring all of the dining experiences here at Spruce Point to an even higher level.”

Spruce Point Inn is already known for the main dining room 88, serving Maine Coast Cuisine in a bright and casually elegant space in the historic Main Inn with views of the approaches to Boothbay Harbor; for Bogie’s, a casual bistro in a clubbier space with copper-topped tables and the convivial atmosphere of a New England tavern and Deck, the seasonal oceanfront café. All three restaurants at Spruce Point Inn are open to the public.