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 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.
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 18, 2013, Chef Dain opened PINE Restaurant, the new signature restaurant at the Hanover Inn Dartmouth. 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 4 years it has been open and continues to push the envelope with new inspiring dishes.
In 2011 and again in 2017 Chef Dain was invited to the renowned James Beard House in New York, where he prepared and presented a James Beard-worthy menu, which was sold out. 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 products that were to be used at the Café. He first began his career at the Boston Harbor Hotel as a Line Cook, in 2002.
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.
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