Leadership Change at Historic Coastal Resort Cliff House Maine has appointed Richard Rayment as Executive Chef, bringing over 40 years of culinary and hospitality experience to the oceanfront property in Cape Neddick. In the role, Rayment oversees all culinary operations across the resort's five dining outlets, including signature restaurant The Tiller and Nubb's Lobster Shack, as well as in-room dining and catering. "Richard's extensive culinary experience, leadership and knowledge of the New England dining landscape make him an exceptional addition to Cliff House," said Nancy White, Managing Director at Cliff House. "We look forward to his leadership as we continue to thoughtfully evolve our culinary program and create memorable dining experiences that reflect the character and setting of Cliff House."

Career Highlights Rayment spent 23 years as Executive Chef at Seaport Hotel World Trade Center in Boston, where he oversaw three restaurants and hotel culinary operations. His earlier career included six years as Executive Chef of the flagship Ritz-Carlton, Boston, and four years as Executive Sous Chef of The Ritz-Carlton, San Francisco. He was named World Best Chef 1998 by the American Academy of Hospitality Sciences and has led multiple James Beard Dinners. Born in London, Rayment completed a four-year apprenticeship at age 16 before holding positions at Royal Westminster Hotel and St. James's Club. His career also spans culinary roles in Australia, aboard international cruise ships, and at the Hamilton Princess and Beach Club in Bermuda, where he met his wife. Now a Maine resident, Rayment and his wife spend time at their coastal home.

Why It Matters

For operators at high-end coastal resorts, executive chef appointments signal investment in dining differentiation—a key revenue driver in hospitality. Rayment's track record managing multi-outlet food and beverage operations and his Ritz-Carlton pedigree align with industry trends toward elevated culinary programming as a competitive advantage in destination resorts.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors