New England Eco-Hospitality Expo 2009
Greening Hospitality in New England
April 14, 2009 - 10AM-4PM
Radisson Hotel
Nashua, New Hampshire
Speaker BiosLeigh Belanger/Chef's CollaborativeAs the Program Director for Chefs Collaborative, a national nonprofit working with chefs and culinary professionals to build a more sustainable food system, Leigh Belanger heads up educational initiatives and partnerships aimed at making sustainability second nature for every chef in the U.S. Leigh is currently leading a project bringing chefs and local growers together to grow and feature heirloom vegetables that are adapted to our region. Leigh writes about food and restaurants for the Boston Globe, Edible Boston, and other local publications. She is pursuing a Master’s degree in Food Studies from Boston University. Eva Christensen / EarthtendersEva Christensen is owner of Earthtenders and a consultant for the US Dept. of Agriculture. She has a Bachelor of Science degree in Economics of Sustainability, numerous certifications from USDA, and a solid waste manager's lisence form NH DES. In addition to 10 years of waste diversion and composting projects, Eva also has 25 years experience in restaurants. She understands the challenges of waste reduction in the hospitality industry, and knows how to overcome them. Earthtenders is a community organics recycling facility and education center, located on Route 11 in Farmington, NH. They create complete waste diversion and zero waste programs, make organic compost products, and conduct custom-designed educational events for people of all ages. Phil Coupe / ReVision Energy
Scott W. Cowger / Maple Hill Farm InnA native Mainer, born in Brunswick, Maine in 1959, Scott attended local public schools earning a varsity letter for the state championship Math Team. Voted "Contributed most to the Class of 1978." Earned a Bachelor of Science Degree in Civil and Environmental Engineering from Swarthmore College in Pennsylvania in 1982, and returned to Maine to seek a career in the field of engineering. For the next 12 years, Scott worked for a range of employers in both the public and private sectors as a civil engineer specializing in site design, stormwater management, and erosion control. This broad range of experience has given him the ability to view issues from both the private business and public benefit perspectives. He continues a small consulting professional engineering business from his home in Hallowell, as time allows. Scott began his hospitality career in high school working at Sebasco Lodge as a bellman and busboy. While this career path lay dormant for many years, the excitement of serving people and creating a pleasant atmosphere for relaxation or productive meetings resurfaced nearly a decade and a half later. Scott is currently pursuing a lifelong dream of owning and operating a bed and breakfast and conference center at Maple Hill Farm in Hallowell. Scott purchased the property in 1992, and balanced the demands of innkeeping with a full-time job until 1994, when he took on the challenge of being totally self employed, while at the same time seeking political office in the Maine House of Representatives. He, along with partner Vincent Hannan, have built their inn business into a successful operation filling a unique lodging and conference center niche in Maine’s capital area. They expanded the property to a total of 130 acres of rolling fields and woods, some of which are now proposed for a ‘green’ development with energy-efficient single-family homes nestled in the woods. Renovations completed in 2002 to the Inn’s original buildings, built in 1906, included the construction of owner’s quarters, adding private baths for each guest room, including additional private double whirlpool tubs, gas fireplaces, private decks, individual heat zones for each room, and a lobby and office addition. Maple Hill Farm installed a large 10-kilowatt wind turbine in 2004 to generate clean power to offset the inn’s electric bill, but also as part of their commitment to minimizing their impact on the environment. A major expansion completed in 2004 included a 150-seat conference and event center that can be expanded to seat up to 300 people with an attached three-season tent, and a large commercial kitchen, laundry, and 4-bay service garage along with paved parking to serve the entire complex. Maple Hill Farm has received numerous awards for their environmental commitment. In 2004, it was awarded the Governor’s Award for Environmental Excellence, the first year they developed a small business category for this award. In 2005, Maple Hill Farm was the first lodging establishment to be certified as an “Environmental Leader” by the Maine Department of Environmental Protection’s voluntary certification program. In December 2006, Maine’s largest solar electric energy array (in addition to a large solar hot water system) was installed on the roof of the Gathering Place. The output of the solar array can be monitored in real time on the Inn’s web site, MapleBB.com. Scott served four terms in the Maine House, and one term in the Maine Senate, completing a decade of public service. He was awarded the title “Best State Representative” by the Maine Times’ readers’ poll in 1997. He has served as both the House and Senate Chair of the Joint Standing Committee on Natural Resources, and is widely respected as a voice for environmental issues in the state of Maine. He has also served as House Chair of the Joint Select Committee on Research and Development, and has served on the Appropriations and Financial Affairs Committee, the Agriculture Conservation and Forestry Committee, and the Utilities and Energy Committee. In January 2007, Scott accepted an appointed position in the Baldacci administration as the Director of Outreach and Communication for the Maine Department of Environmental Protection, a position he held until September 2008 when he returned to innkeeping full-time. He was responsible for all legislative affairs, public and press relations, and education and outreach programs for the DEP. Robert L. Daugherty / Hyatt Regency Cambridge & Zephyr On The CharlesChef Robert Daugherty grew up cooking. “I grew up in Southern California, where my father owned a restaurant, called David Cooperfields. I started cooking at the age of 13 with my dad, fell in love with the business and wanted to become a chef.” Daugherty attended Culinary Institute of American at Hyde Park, New York. Following graduation he spent three years as a culinary apprentice at the Westin Century Plaza Hotel in Los Angeles. During this time he was apprentice to Chef Raimund Hofmiester at the Culinary Olympics in Frankfurt Germany. After completing his apprenticeship in California, Daugherty relocated to Washington D.C. and served as Sous Chef in LeGrand Bistro at the Westin Hotel in Georgetown. Four years later he was promoted to Executive Chef and relocated to the Doubletree Guest Suites in Boston where he opened the Grille at Hobbs Brook. During his four years at this hotel, Chef Robert developed an expansive organic vegetable and herb garden at the grounds of the hotel. While serving at this hotel he was awarded “Chef of the Year” for Doubletree Hotels. In 1994 Robert and his family relocated to Rhode Island where he took the helm as Executive Chef at the Doubletree Islander Hotel in Newport, Rhode Island. In the spring of 2000, Hyatt Hotels took over the Newport property and Chef Robert developed the famous Wampanoag Indian Clambake and Regency Caterers, Hyatt’s off-premise catering division. In 2007 Daugherty came back to the culture of the big city as Executive Chef of Hyatt Regency Cambridge. Daugherty will utilize local ingredients, classic techniques to develop cutting edge menus with influences in regional and ethnic styling. Some of Chef Robert’s favorite ingredients are Dakota Lamb, Maine Lobster, Fresh English Peas, Vanilla and Chocolate. Daugherty’s involvement in the community is extensive and he is involved with organizations such as Child & Family Services of Newport County, Stopover Services, Days of Taste, the Providence Ronald McDonald House and was formerly the President of the R.I. Chapter of the American Culinary Federation. In 2008 Chef Daugherty will become an Adjunct Professor at Boston University teaching Food Service Fundamentals, International & Seafood Cuisine for the Collage of Hospitality. Stacey Doll / Mt. Washington ResortStacey Doll is the Sustainability Coordinator, as well as the Property Owners Association and Foundation Coordinator, for Mount Washington Resort. Stacey worked as a town and regional planner for nearly nine years prior to working at the Resort and has brought her passion for sustainable and smart growth with her to the Resort's development team. Stacey has worked at the Resort for 18 months and in her role as the Sustainability Coordinator she chairs the Resort's Sustainability Committee, coordinates sustainability planning and potential projects, and is currently developing the Resort's Five Year Sustainability Plan. Steven Epstein / USDA Rural DevelopmentSteve is a Business Programs Specialist at USDA Rural Development, responsible for education, outreach and delivery of Rural Developments’ business programs in New Hampshire, including the Rural Energy for America Program (REAP). Before coming to USDA Steve worked 9 years in non-profit economic development in Belknap and Grafton counties. Prior to that he had a 14 year career in the NH banking industry. Steve is a member of the National Association of Credit Specialists and a member and former Vice President of the NH Economic Development Association. Career related training includes certification from the National Development Council as an Economic Development Finance Professional and completion of the NH Economic Development Associations professional certificate program. Steve earned a Master of Business Administration degree from Plymouth State University and a BS in Marketing from Rider University. Steve resides in Sanbornton with his wife Bonnie and their two dogs. Robert Guillemin / EPA New EnglandRobert Guillemin is an Environmental Specialist at EPA New England’s Office of Assistance and Pollution Prevention where he oversees state pollution prevention programs, including those that maintain “green lodging” programs. He is also a member of the Hospitality Workgroup, a group of government and NGO representatives that coordinate and promote green lodging initiatives in New England. Previously, Mr. Guillemin worked as the Environmental Purchasing Coordinator for the state of Connecticut and as a Pollution Prevention Specialist at the Northeast Waste Management Officials’ Association (NEWMOA). Mr. Guillemin received his Masters in Environmental Policy from Tufts University. Richard Harris / The Balsams ResortsDick Harris has worked in the resort management business for the past twenty nine years. He initially worked at Alyeska Resort in Alaska as Director of Skiing. He moved to The BALSAMS Wilderness in 1988 as Ski Area Manager. He worked in that position until this spring when he transferred to Hotel Operation as the Safety and Environmental Manager. Working in this capacity he is responsible for promoting and maintaining the resorts environment through GreenPath the company’s environmental management system. Christopher W. Hartzell / aloft & Element HotelsChristopher W. Hartzell brings more than eight years of hospitality experience to his role as Complex General Manager of Starwood Hotels & Resort's aloft & Element Lexington Hotels. Being sassy, savvy and well balanced makes him a perfect fit for New England’s first aloft & Element Hotels. Mr. Hartzell brings life to these hot brands and to the Lexington properties. In addition to launching aloft & Element locally and overseeing all day-to-day operations, Mr. Hartzell is also responsible for marketing, talent acquisition and ensuring an extraordinary guest experience from check-in to check-out. Prior to joining the aloft & Element Lexington team, Mr. Hartzell spent a few years with Hyatt Hotels & Resorts and then joined Starwood in 2001 with the Sheraton Needham Hotel. In August of 2005 Mr. Hartzell headed on down to the Big Easy as the Director of Rooms for the W New Orleans Hotel. Mr. Hartzell acted as a key role in the disaster recovery efforts for the W New Orleans Hotel and Starwood after Hurricane Katrina devastated Louisiana, After rebuilding and reenergizing New Orleans Mr. Hartzell returned to New England and lent his time and talents to the Westin Waltham Hotel as Director of Rooms, and to the Sheraton Newton as the interim General Manager. He also enjoyed some time as the General Manager of Sheraton South Portland Hotel in Portland, Maine. Hailing originally from Westlake, Ohio, Mr. Hartzell's passion for creating exceptional guest experiences was honed during his early years working in his family’s restaurant. With hospitality and foodservice in his DNA, Mr. Hartzell knew he had to attend Johnson & Wales University where he graduated with an Associate's degree in Hotel & Restaurant Management and a Bachelor’s in Sales / Meeting / Marketing Management. On weekends and in his leisure time, he can be found at the opening night of an off-Broadway show or spending time outdoors with family, friends and his puppy Dickens. Rauni Kew / Inn by the SeaRauni Kew's background is in marketing and public relations. Currently working in hospitality as a green program consultant, she heads up PR for The Maine Innkeepers Association,(Maine has 61 certified green hotels!) and PR & Green program development for the Four Diamond Inn By The Sea in Maine. The Inn won a Green Lodging certification from Maine’s DEP, and a Legislative Sentiment as an Environmental Leader. The Inn was not only selected one of TripAdvisor’s Top Ten Green Hotels worldwide, and also Top Ten Green Hotels in the US on MSNBC and Forbes Traveler, but also made Travel & Leisure’s Top 100 Hotel list in US & Canada- proving it is possible to be green and luxurious at the same time. Previously Ms. Kew was Marketing Director for a manufacturer in the Chemical Process Industry, launching dispersion equipment that reduced sludge in activated wastewater treatment plants. She worked in the technology sector for Glance Networks, Internet screen sharing services, and in production for television and radio news in the New York CBC offices on Park Avenue and at the United Nations. Theda Lyden / Harraseeket InnTheda Lyden is a graduate of Ohio University with a BFA in Art Education. She has 30 years of experience in the hospitality industry. Seven of those years were cooking and managing a vegetarian restaurant whose emphasis was global cuisines using locally produced foods. Theda is entering her nineteenth year at the Harraseeket Inn and is in the position of executive chef. In 1989 Theda established an organic farmer’s market business and still has close ties to MOFGA (Maine Organic Farmers and Gardeners Association) and supporting their efforts in utilizing organic foods in a commercial environment. Theda maintains a pottery studio producing functional earthenware pottery. Richard P. MacDonald, C.P.M. / University of New Hampshire Dining ServicesRick MacDonald joined the UNH Dining organization as a supervisor at Stillings Dining Hall in September of 1989. In April of 1992 he was promoted to Assistant Commissary Manager where he began his career in the support area of the organization. Over the years Rick was given more responsibilities and eventually promoted to his current position of Assistant Director for Support Services. Rick and his team are responsible for Technology, Payroll, Meal Plan Sales and ID Operations, Nutrition Services as well as Training and Development. Rick acts as the chief purchasing officer for the organization establishing and managing long term contracts and purchasing equipment, supplies and services. Rick is also the day to day manager for the contracted vending operation and beverage contract. He has a strong interest in sustainability and has represented the organization on sustainability issues for over a decade taking a lead role in composting, biodiesel, local foods and other related projects. Rick graduated from Plymouth State College with a BA in English. He earned the designation of Certified Purchasing Manager (C.P.M.) in 1997. Rick resides in Newmarket, NH. Patrick W. Maher / The Maher Group, LLCAs a partner in The Maher Group, LLC, Pat is responsible for the initiation of successful environmental programs for his clients. Pat evaluates an organization’s facilities, recommends eco-friendly products and procedures, conducts energy audits, reviews an organization’s carbon footprint, and develops opportunities for cost savings along with other benefits. Previously, Pat was with Marriott International, Inc. for 23 years. He joined Marriott in 1986 as an Electrical Engineer in the Architecture and Construction department where he was responsible for designing 89 new hotels. In 1992, he transitioned to the role of Regional Director of Engineering for the Western Region. After two years in that role, Pat became Vice President of the Northeast Regional Office until his appointment to Senior Vice President of Engineering in 1999. He was responsible for the development and implementation of engineering standard operating procedures, training programs, regulatory compliance, environmental programs and facilities renovation for over 3,100 hotels worldwide. Along with Engineering, Pat led the Program Management Organization that focused on structured project management, work plan development, project communication and sustainability. Additionally, he oversaw all new brand and product initiatives that developed into new business opportunities. Prior to this, Pat worked for a private firm where he was responsible for directing all electrical engineering and design for the Baltimore Convention Center expansion. Pat studied Electrical Engineering at Drexel University. He has two children, and lives in Annapolis, Maryland with his wife. Evan Mallett / Black Trumpet
One meal at Lindbergh's Crossing (along with some urging from Denise) convinced Evan to apply for a job there as a line cook. When Lindbergh's opened a Spanish-themed sister restaurant, Ciento, in 1999, Evan was named Executive Sous Chef. When Ciento closed in 2001, the Mallett family (including one-year-old Eleanor) moved to San Miguel de Allende, a mountain village and artists' community in Central Mexico, where Denise and Evan jointly operated a Cajun-themed restaurant and gourmet food shop. Evan returned to Portsmouth with his family in 2003 to assume the post being vacated by founding Lindbergh's Chef Jeff Tenner. At Lindbergh’s, Evan steered the kitchen’s focus toward the bright flavors of Iberia and North Africa, while maintaining the adherence to French technique that had made Lindbergh's a local institution. While hiking with his family in the summer of 2006, Evan—an avid mushroom forager—happened on a meadow filled with black trumpet mushrooms. The name Black Trumpet, which at once evokes sleek lines, a wild edible mushroom and jazz, was an epiphany for the chef. Evan and Denise bought the restaurant in March of 2007. They live in southern Maine with Eleanor (8), Cormac (5), Evan’s dad, one dog, one cat and several chickens on a mushroom-rich woodland parcel. Ted McCormack / Flag Hill WineryA native of New Hampshire, Chef McCormack graduated from Johnson and Wales University in Providence. He worked for Caesars in Lake Tahoe, then Euro Disney in Paris, France. He was kitchen manager at a brew pub in Arkansas where he first started buying at an impressive farmers market for specials. He helped to start Willow Pond Community Farm while Executive Chef at Ron’s Landing in Hampton. As Executive Chef at Three Chimneys Inn in Durham he worked with the New Hampshire Farm to Restaurant Connection to get local farm products on the menu. Now as Executive Chef at Flag Hill Winery Chef McCormack continues his dedication to local farms to prepare New England Regional Cuisine with fresh and local ingredients for seasonal menus. Matt Moore / Seaport HotelAs Director of Rooms and Environmental Programs for the 426-room, Four Diamond Seaport Hotel, Matthew Moore is responsible identifying and implementing operational efficiencies and service improvements which enhance the guest experience. In addition, he has daily oversight of the Rooms Division which includes Front Office, Guest Services, Housekeeping, Laundry, Engineering, as well as PBX, Business Center and Wave Health & Fitness. During his tenure at Seaport, Moore has spearheaded Seaport’s environmental program, Seaport Saves. Established in 2005, Seaport Saves is dedicated to increasing conservation and recycling throughout all aspects of the organization. The program includes over two dozen comprehensive initiatives including a first of its kind, in-room recycling effort, food composting, a linen and towel water conservation program, and Seaport’s extensive lighting, HVAC and mechanical energy conservation initiatives. In 2007, Seaport was recognized by Mayor Thomas Menino with a Boston Green Business award and was recently awarded the Good Earthkeeping award by the Massachusetts Lodging Association. Moore’s community involvement includes his work with the faculty and students at East Boston High School. Students participating in the Hotel, Travel and Tourism elective have had the opportunity to shadow him, learning more about his role and the hospitality industry. He recently launched a mentoring program, providing his colleagues at Seaport with the opportunity to positively contribute to the lives of participating students. Moore is also a member of the Greater Boston Chamber of Commerce’s “Boston Future Leaders,” Class of 2008. A New York native, Moore was recently elected to the Board of Selectmen in Holbrook, Massachusetts, where he resides with his family. Don Rivard / Rivard's ResourcesDon Rivard has been in the pest management industry for over 42 years serving for the past 15 years as a pest management consultant where he helps organizations to “reduce pests and pesticides.” Trained in pest control basics by the US Air Force, he managed Waltham Chemical’s commercial service and sales for 22 years and served as president (’92 –’93) and later as, executive director (’95-‘01) of the New England Pest Management Association. During that time, he also performed pest and sanitation audits at many food and pharmaceutical processing and distribution sites, as well as, for the hospitality industry and colleges and universities. Rivard is a Massachusetts Certified Pesticide Applicator and a Registered IPM Practitioner and has worked with the National Center for Healthy Homes, the Boston University and Harvard Schools of Public Health, Children’s Hospital, the Boston Public Health Commission, the Boston Public Schools and Housing Authorities in Boston, Cambridge, Fall River, Holyoke, Lowell, Providence (RI) and Springfield. His company, Rivard’s Resources: IPM, provides inspections, audits, consulting and training that focus on pest management program needs, assessments, design, development, performance and evaluations. Mariah Roberts / Beach Pea BakingMariah Roberts is a New Hampshire native, growing up in Portsmouth. She received her Bachelor’s degree from the University of Denver in Human Communications. Upon graduation she lived in California for a few years and then moved back to Portsmouth. With 20 years of experience in the hospitality field, she has worked numerous jobs from almost every aspect of the industry; from housekeeping to caterer to head baker, to name only a select few. She and her husband, Thomas Roberts, now own and operate Beach Pea Baking Co., which they started in 2001 at the Seacoast Farmers market. In January of 2002 they opened their permanent location in Kittery, Maine. Beach Pea is a full line retail bakery and café; producing everything from scratch using all-natural ingredients. Beach Pea strives to continually adopt sustainable practices, adapting business operations as new products and services become available. Dan Ruben / Boston Green TourismDan Ruben is the executive director of Boston Green Tourism (bostongrentourism.org), which is a catalyst for expanding the use of environmentally-friendly practices in Greater Boston’s hotels and convention centers. Its mission is to make Boston a green convention and tourism destination. Boston Green Tourism was awarded an Environmental Merit Award by the EPA in April 2008. Previously, Dan was the executive director of the Coalition for Environmentally Responsible Conventions (cerc04.org), an organization that planned, implemented and publicized environmental best practices at the 2004 Democratic and Republican National Conventions. CERC won the international Environmentally Responsible Meeting Award, two EPA Environmental Merit awards, and Mass Energy’s Advocate of the Year award. Dan advised the City of Denver about greening the 2008 Democratic National Convention. Dan served for 8 years as vice president and one year as president of the Green Decade Coalition/Newton (www.greendecade.org), a grassroots volunteer environmental non-profit, and currently serves as a board member. The Green Decade works with households, businesses, schools and institutions in Newton and elsewhere to implement measurable improvements in the way they use resources. Dan started a campaign in 2006 to get the City of Newton to negotiate a performance contract that would make all of its buildings more energy efficient. The campaign succeeded, and the City signed a performance contract that is expected to be $12 to $20 million. Bill Scherer / Clean Green SolutionsBill Scherer is the President of Clean Green Solutions. Bill founded the company in early 2008. His position prior to founding the company was Regional Director of Sales for a 16 hotel management company. It was here that Bill began thinking about traditional cleaning products and their health effects on his friends in the hotels' housekeeping departments. At Clean Green Solutions' inception, Bill figured there were three essential components to a successful green cleaning products business: 1.) That the products are truly green, surpassing EPA, Green Seal and Ecologo standards and criteria, 2.) That the products work effectively and 3.) The products are price competitive with traditional products. Bill found these components in the Rochester Midland Corporation’s Enviro Care line of Green Cleaning products and became Boston and New England’s distributor for these products. In just a short year in business, CGS has amassed a solid list of clients...Marriott, Holiday Inn, Nantucket Island Resorts, Corcoran Management. Also, Bill distributes RMC products nationally to Molly Maid, the nation's 2nd largest residential maid service. Bill’s company is a member of Boston Green Tourism, Greater Boston Convention and Visitors Bureau, U. S. Green Building Council, New England Affordable Housing Management Association and Rental Housing Association. John Stowell / Dole & BaileyJohn Stowell currently serves as Director of Fresh Meats and Sustainable Programs for Dole and Bailey, Inc. in Woburn, Massachusetts. Dole and Bailey has been a premier supplier of premium meat, seafood, produce and specialty foods to New England Culinary community since 1868. John leads a team who manage all aspects of Dole and Bailey’s Northeast Family Farms meat programs created to help revitalize animal agriculture in the Northeast. Products include Natural Pasture-Raised beef, lamb and pork, Cage free chicken and turkey and locally raised and processed dairy and produce. Northeast Family Farms purchases animals direct from family farms in New England and New York who have raised the animals under specific natural and environmentally sustainable protocols designed for the Northeast climate and pasture conditions. Dole and Bailey processes and packages these local meats in their state of the art production facility and distributes the products with the name and location of every farm on each individual cut to restaurants, food stores, hotels, colleges, and institutions throughout New England and upstate New York. John currently sits on the Board of Directors for North American Meat Processors (NAMP) and serves as chairman of the beef subcommittee for the NAMP Meat Buyers Guide. John also served on the National Cattlemen’s Beef Associations Product Enhancement subcommittee, which was created to add value to underutilized beef cuts. Prior to Dole and Bailey, John was Fresh Meat Buying Manager for Safeway Inc. John’s team annually purchased over 1.2 billion dollars of fresh and frozen meat products for 9 distribution centers and over 1,800 stores. John was also Director of Beef Education and Improvement for National Cattlemen’s Beef Association (NCBA) in Denver. In that capacity he created a national carcass data collection service which is still in operation today. Also at NCBA John managed the NCBA grading committee through the most recent grading change and staffed the NCBA Seedstock Council. John also worked for Certified Angus Beef where he helped create their Supply Development Division and serve as the first Director of Supply Development. In that capacity he worked with seedstock producers and commercial cow-calf operators using Angus bulls to identify sires with proven carcass merit potential. 1987-1991 After graduating from college, Johns first job was cattle buyer and coordinator for Litvak Meat Company in Denver Colorado. Litvak Meat Company was the first packer to offer premium prices to cattle qualifying for Certified Angus Beef. |
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Phil Coupe is managing partner and co-founder of ReVision Energy, based in Portsmouth, NH and Portland, ME. ReVision is the largest installer of solar electric and solar hot water systems in northern New England, with more than 1,000 systems installed in ME and NH. Coupe previously served as vice president & director of corporate philanthropy at a bottled water company he helped startup in Washington, DC. The company twice made the Inc.500 list of fastest-growing companies in America and received numerous awards for its commitment to serving disadvantaged children and for its environmental initiatives (the company’s offices are 100% powered by renewable energy). He is also president of Smart Energy Now, a nonprofit whose mission is to bring renewable energy systems and curriculum to New England schools, and serves on the board of the Environmental & Energy Technology Council of Maine.
Black Trumpet Chef Evan Mallett entered the restaurant business in 1989 under the tutelage of Chef Jeff Tunks, then at Washington, DC’s River Club. In the early Nineties, Evan took a break from restaurants to pursue his other passion, writing. In 1998, after serving as a restaurant critic, food writer and freelance writer for numerous Boston-area magazines and news journals, Evan moved--with his wife, Denise--to Portsmouth.