Executive Chef

Jonathan Cartwright, Grand Chef Relais & Châteaux, is a native of northern England and began cooking when he was 15 years old. Since then, his mastery of the culinary arts has taken him to some of the world’s finest Relais & Châteaux properties including Blantyre in Lenox, Massachusetts, the Horned Dorset Primavera in Rincon, Puerto Rico and the Hotel Bareiss in the Black Forest region of Germany.

Cartwright joined The White Barn Inn Restaurant as sous chef in early 1994. Prior to his position at the Inn, Cartwright was the executive chef of the Horned Dorset Primavera. His training apprenticeships included positions at the Savoy Hotel in London where he studied under Anton Edelmann, Maître Chef de Cuisine.

In 1989, during his tenure at the Savoy, he accompanied Edelmann to the Pierre Hotel, New York and the Four Seasons, Beverly Hills to assist with celebrations honoring the Savoy Hotel’s 100th anniversary. In the spring of 1999, Cartwright enjoyed the honor only awarded to the country’s greatest chefs by cooking at the prestigious James Beard House in New York City.

In 1996, after two years as sous chef at The White Barn Inn, one of only three AAA Five Diamond restaurants in New England, Cartwright was named executive chef. In this capacity, Cartwright oversees all food and beverage operations of the 120-seat restaurant and the Inn’s Wine Room, including daily menu planning, food purchasing and supervision of a 16-person kitchen staff.

“I believe that my menu creations are influenced by a love of European-style cooking acquired from my experiences,” says Cartwright. “They emphasize nature’s offerings from the New England land and sea, my present home. I’m elated about the opportunity to continue the tradition of fine food at The White Barn Inn. It’s an exciting challenge to marry the fabulous products of Maine with my European roots.”

Combining rustic Yankee ambiance with European-style service and contemporary New England cuisine, The White Barn Inn Restaurant offers a four-course prix fixe menu nightly with a seafood and vegetarian tasting menu also available. A new menu is created by Cartwright each week. The Restaurant, located at the 27-room White Barn Inn & Spa in Kennebunkport, Maine, is 80 miles from downtown Boston and 25 miles from Portland, Maine.

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