Chef Kenneth Hynes


Michelin Star Trained Chef Kenneth Hynes Joins Culinary Team

Chef Kenneth Hynes We are excited to announce the addition of Kenneth Hynes to Natalie’s culinary team as sous chef. As one of the best Camden restaurants, we are always looking for ways to innovate, refine, and inspire.  

Meet the Chef

Ken grew up in a restaurant family in New Jersey, but looked to settle in Maine thanks in part to wife Maxine, who grew up in Cape Neddick — and now lives in Rockport. He comes to Natalie’s with 13 years of experience in restaurants from Asheville, North Carolina, to Kenai, Alaska. As part of his seven-year tenure in Napa Valley, Ken was the Chef de Partie at acclaimed restaurant La Toque. He also spent time as a full-animal butcher, developing a dozen salumi offerings. At James Beard nominated Rhubarb, a hyper-local restaurant in Asheville, Ken found a passion for food preservation.

“My goals are to find a home where I can have longevity and grow along with the people around me. I am excited for an opportunity to showcase my skills to their full potential,” Ken said.

He said he looks forward to being a part of Natalie’s, both as a leader and in partnering with Executive Chef Shelby Stevens. His expansive skillset will allow him to make an immediate impact for the restaurant team, and for all who dine there.

Natalie’s, a Mid-Coast, Fine-Dining Gem

Awarded one of OpenTable Diner’s Choice Top 100 Best Restaurants in America, Natalie’s uniquely blends a current sense of place and time with modern techniques and the bounty of Maine. Inspired by the fresh salt air and fruitful crops of coastal New England, Natalie’s menu serves up a culinary journey that touches all your senses. Working together with Chef Shelby Stevens, Ken will add another dimension to this modern take on regional cuisine.

“Ken has an intriguing mix of culinary skills that will allow him to make an immediate impact at Natalie’s,” owner Raymond Brunyanszki said. “We look forward to watching him grow and thrive with us.”

See Natalie’s spring menu, featuring foraged fiddleheads, Maine scallops with farm fresh asparagus, and a Moroccan lamb preparation at

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Teri_MJ Peoria, Illinois

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