TEAM | pine-restaurant

Michael Schlow

With restaurants spanning the country, Michael Schlow is one of the most influential and respected chefs in America today. His ability to capture a variety of global cuisines and techniques has led to appearances on Bravo’s Top Chef Masters, Late Night with Jimmy Fallon, The Today Show, Good Morning America, CBS This Morning, Nightline, and The Food Network. Michael's been the recipient of many awards including being named “Best Chef in the Northeast” by the James Beard Foundation. His restaurants have been recognized as some of the best in the world by Esquire, Food & Wine, Conde Nast Traveler, and Gourmet. He also authored "It’s About Time, Great Recipes for Everyday Life."

Originally from Brooklyn NY, Michael travels extensively and enjoys golf, music and photography. He makes his home in Boston, MA with his wife Adrienne and his two daughters Petra and Axelle.

Amanda Champagne

Executive Sous Chef at Pine Restaurant in the Hanover Inn Dartmouth, over sees the daily operations of the culinary team, and works alongside Executive Chef Justin Dain, creating fresh, locally sourced dishes that are visually stunning and showcase all New England has to offer. Amanda’s culinary education began with completing her associate degree in Culinary Arts from New England Culinary Institute in Montpelier, VT followed by internship at the prestigious Broadmoor Hotel in 2000. Over the next few years Amanda held various career building positions, and in 2010, she accepted the position as Executive Sous Chef at the Antlers Hilton Hotel. In 2011, Amanda returned to New England joining the team of Michael Schlow and Justin Dain at Pine Restaurant.

Amanda works to incorporate local ingredients from farms and artisans in the New England area, creating masterpieces of delicious culinary fare. She particularly enjoys any chance she has to use her pastry training where her experiences cover menu development, creative execution of individual to large scale production of cakes, tarts, pies, and cake designing for weddings and other special occasions. Her overall work has been recognized by many local clients as the best in the upper valley and possibly beyond!

Justin Dain

Chef Justin Dain is the Executive Chef at the Hanover Inn in Hanover, New Hampshire, where guests have savored his culinary creations, since 2010. In his role at the Hanover Inn, he is responsible for food and beverage operations and development of training programs in alignment with quality expectations to enhance the guest experience. Chef Dain is known for creating extraordinary Regional American Cuisine - Clean Simple Food of the highest quality using the freshest ingredients and locally grown products whenever possible. He is responsible for all aspects of the culinary program inclusive of development and creation of recipes and menus, banquets, weddings and large function tasting events at the Inn. He is known for his ability to create signature culinary creations that are savored by the palate and the eye. Chef Dain has added great imagination and depth to the menu to further heighten the fine dining experience.

On March 18th 2013, Chef Dain opened PINE Restaurant, the new signature restaurant at the Hanover Inn. PINE is an American restaurant incorporating a farm-to-table philosophy, utilizing the bounty of ingredients available in and around New England. PINE has received numerous accolades in the 2 years it has been open and continues to push the envelope with new inspiring dishes.

Ongoing, he leads and oversees food and wine pairing dinners in Washington D.C. In 2011 Chef Dain was invited to the renowned James Beard House in New York, where he prepared and presented a custom designed dinner, which was a sold out event.

Prior to his current position, Chef Dain was the Executive Chef at the award winning Reluctant Panther Inn, a small luxury hotel in Manchester, Vermont from 2007-2010 where he received regional and national recognition for his fine dining menu and exemplary service. Earlier in his culinary career Chef Dain worked at the nationally acclaimed Boston Harbor Hotel in Boston, Massachusetts. While at the Boston Harbor Hotel, Chef Dain worked in a variety of capacities including: Restaurant Chef of Meritage, a Mobil 4-Star and AAA 4-Diamond Rated restaurant where he was responsible for all aspects of the culinary department. In that role he developed and created recipes and menus, oversaw the restaurant, banquets, weddings and large function tastings. From 2003 to 2006 he worked as Sous Chef of Intrigue Café where his responsibilities spanned the management and training of staff as well as all preparation of product that was to be used at the Café. He first began his career at the Boston Harbor Hotel as a Line Cook, in 2002. He previously worked as Line Cook at such other noted resorts to include: the Trapp Family Lodge in Stowe, Vermont, The Equinox in Manchester, Vermont and Foxfire Italian Restaurant in Stowe, Vermont.

Chef Dain received his training at the prestigious Culinary Institute of America (CIA) in Hyde Park, New York where he earned an A.O.S. in Culinary Arts in 2000 and then continued his studies at the New England Culinary Institute in Montpelier, Vermont earning a B.A. in Food and Beverage Management in 2002.

Active in the community, Chef Dain is engaged with numerous charity and community events including the March of Dimes and David’s House.

He and his wife reside in New Hampshire with their son and daughter.

RESERVATIONS

HOURS OF OPERATION