Chef La Mason has worked in kitchens for most of her life. She graduated from the Culinary Institute of America in Hyde Park, NY in 2009. Through the Institute’s rigorous culinary program she earned a five-month externship at John Besh’s flagship Restaurant August in New Orleans, LA where she was offered a job in his restaurant group upon graduation. In 2011, Chef Besh sent Chef La to represent the Besh Restaurant Group at the Château de Montcaud in Provence, France under Chef Bernard Guillot. Upon returning from France she founded Fête, a farm-to-table, catering & gourmet meal service business tailored to her clients’ diet and lifestyle in the city of New Orleans. Chef La returned full time to Maine in the summer of 2016 to create vibrant food experiences in the community she grew up in. Multi-course tasting menus, cocktail parties, and farm dinners. PLEASE SEE OUR BUSINESS HOURS FOR OUR SEASONAL SCHEDULE.