OUR STORY
Executive Chef Devin Finigan has been nominated for a James Beard award, received numerous accolades from local & regional press, collaborated with celebrated chefs the world over, and defined herself and her voice within the community of Deer Isle, ME & the culinary community at large.
OUR PURVEYORS
Aragosta maintains strong relationships with local growers, cheesemakers, and fishermen. This allows us not only to serve our guests a flavorful, seasonal, and sustainable menu year in and year out, but also to support our local community.
Devin Finigan’s culinary journey began under the watchful eye of her father, a chef at a Relais & Chateau restaurant in her native state of Vermont. At the age of 20, ready for a change of scenery, Devin moved to Deer Isle to where she began her own culinary journey in earnest.
Working her way up through the kitchens of the Blue Hill Peninsula, in 2010 Devin was offered the position of Head Chef at the Blue Hill Inn. There, she expanded her love of cooking and the ambition of one day owning a restaurant of formed her ambition in owning a restaurant where she could bring to life her vision for elevated local fare.
Finigan founded Aragosta in 2013, claiming a small oceanfront space in Stonington as its fledgling location. Over the following six years, Chef Finigan developed her unique vision for locally sourced cuisine informing her own vision through the experience of serving as a stagiaire in the celebrated kitchens of The French Laundry, Per Se, & Blue Hill at Stone Barns (to name a few). Chef Finigan credits these experiences as powerful inspiration to the vision she continues to cultivate for Aragosta today.
Aragosta's expansion at Goose Cove allows for a holistic representation of the ethos that drives Chef Finigan: a Downeast sense of hospitality cultivated in collaboration local farmers & foragers, in the place she calls home. She hopes to welcome you to Aragosta at Goose Cove to share all that she has created & holds dear.
Devin Finigan
Executive Chef + Owner
Liam Lawford
Sous + Events Chef
Matthew Adrian
Sous + Pastry Chef
Cameron Coyle
Chef de Cuisine
Dan Marchese
General Manager + Bar Program
Matthew Spector
Wine Program
OUR LEADERSHIP TEAM
Aragosta relocated to Goose Cove in 2019, a move that allowed Chef Finigan to actualize her long-held dream of serving a multi-course tasting menu in a destination restaurant.
In addition to the opportunities offered in the kitchen, the relocation allowed Finigan to expand her hospitality offering from the kitchen to the inn. In the years since moving to Goose Cove, Chef Finigan has been nominated for a James Beard award, collaborated with celebrated chefs the world over, and defined herself and her voice within the community of Deer Isle & the culinary community at large. Aragosta has received numerous accolades from local & regional press, mostly recently named the #2 Restaurant on Food + Wine’s Top 20 US Tastemakers list.
