Ogunquit Lobster Bite Challenge
2-4 pm on May 2nd, 2026
The second annual Ogunquit Lobster Bite Challenge has officially wrapped up, and what a day it was! Top chefs from across town went head-to-head, serving up an incredible lineup of creative and mouthwatering lobster bites for guests and judges alike. After a day of delicious competition, Brix + Brine rose to the top, sweeping both the People’s Choice and Judges’ Choice awards and earning the title of Best Lobster Bite in Town.
Guests had the chance to sample a variety of standout dishes and cast their votes while our panel of expert judges selected their top pick, with both ultimately agreeing on this year’s standout winner. As Judges’ Choice champion, Brix + Brine will also earn a coveted spot in Portland’s Harvest on the Harbor competition.
Thank you to all the chefs, partners, and attendees who made this year’s event such a success. We’re already looking forward to next year!
Thank you to this year's participating restaurants:
Brix + Brine, Clay Hill Farm, Dunes on the Waterfront, The Front Porch, Jonathan's Ogunquit, M.C. Perkins Cove, Pepper's Seafood Co. / Cape Neddick Lobster Pound, Surf Point 360, The Tiller
Meet the Chefs & Restaurants:
Representing Pepper's Seafood Co. / Cape Neddick Lobster Pound
Chef Michael Schimelpfenig
Born and raised in Maplewood, New Jersey, Chef Michael discovered a love for cooking at home, helping prepare family meals and learning the art of the grill from their father. After earning a degree in Environmental Science at the University of Colorado Boulder, they found their true calling in the kitchen, drawn to its energy, challenge, and creativity. Chef Michael’s culinary journey spans kitchens across Colorado, Chicago, New York, California, and Alaska, including roles in high-end, James Beard–recognized, and Michelin-level restaurants. Whether leading a kitchen or crafting a single dish, they focus on creating memorable moments for every guest—food as connection, service, and expression.
Representing Surf Point 360
Chef Nicholas Mason
Nicholas Mason is an accomplished executive chef with over 30 years of experience in the hospitality industry, specializing in elevated New England cuisine and high-volume operations. Known for his leadership, creativity, and commitment to quality, he has built a reputation for delivering memorable dining experiences while mentoring the next generation of culinary professionals. Chef Mason brings a passion for community, seasonality, and refined comfort food to every table, and is proud to support local initiatives through events like this one.
Representing Dunes on the Waterfront
Chef Joe Schafer
Joe Schafer is the Culinary Director of Atlantic Hospitality, where he leads the culinary and food & beverage programs across the company’s collection of hotels, restaurants, and hospitality ventures. With a focus on quality, creativity, and guest satisfaction, Joe works closely with chefs, general managers, and F&B teams to ensure consistency and innovation throughout the portfolio.
Joe’s career spans some of the most respected names in hospitality. Before joining Atlantic Hospitality, he played an integral role at Kennebunkport Resort Collection, where he progressed from Executive Chef of Earth at Hidden Pond to overseeing eight distinct restaurant concepts. His leadership experience also includes time at renowned Relais & Châteaux properties such as Blantyre, The Lodge at Glendorn, and The White Barn Inn. Early in his career, Joe honed his skills at Lake Placid Lodge and Triple Creek Ranch after graduating from the New England Culinary Institute.
Representing Clay Hill Farm
Chef Wesley Philbrick
Chef Wes earned his invitation to compete after sweeping both the People's Choice and Judges' Choice awards at the inaugural Ogunquit Lobster Bite Challenge last year. His winning bite—Lobster Brioche with lemon–brown butter aïoli, wasabi caviar, and local microgreens—captured the hearts and palates of voters and judges alike, blending flavor and flair with a true taste of Maine.
For Chef Wes, the experience was about more than competition—it was an opportunity to represent Ogunquit and share what Clay Hill Farm does best: crafting food that tells a story. His dish told that story in color as much as flavor—the golden glow of toasted brioche, the rich red of fresh lobster, and the bright greens reflecting Maine's naturally lush landscape. Every element came together as a visual and culinary tribute to Maine itself.
Representing The Front Porch Piano Bar & Restaurant
Chef Cameron Mackenzie
Executive Chef Cameron Mackenzie brings a globally inspired perspective to Coastal Alchemist—part of the Vogel Hospitality collection, alongside The Front Porch Piano Bar & Restaurant—shaped by years of travel and hands-on experience in some of the world’s most vibrant culinary scenes. A graduate of Le Cordon Bleu, Cameron has honed his craft from Dublin to New Zealand, developing a style that blends refined technique with bold, worldly flavor.
A former standout athlete, he brings that same discipline and energy into the kitchen—balanced these days by weekends spent on the sidelines cheering on his kids at their hockey games. At Coastal Alchemist, his menus reflect both his journey and his grounded approach to hospitality: thoughtful, vibrant, and meant to be shared.
Representing Jonathan's Ogunquit
Chef Jonathan West
Jonathan West and the culinary team at Jonathan’s Ogunquit bring decades of experience and a shared passion for ingredient-driven cuisine to every dish. With a focus on fresh, seasonal ingredients—including produce from the restaurant’s own farm and select local purveyors—the team highlights the best of Maine’s seafood and regional offerings. Rooted in upscale New England cuisine, the menu continues to evolve as the restaurant celebrates its 50th anniversary, blending classic technique with global influences inspired by Jonathan’s travels and the diverse backgrounds of the culinary team.
Representing M.C. Perkins Cove
Chef Gabby
Chef Gabby is a native from Waterbury, Connecticut, a city known for its culturally diverse food scene. She was introduced to a variety of cuisines and techniques at an early age. Gabby takes pride in being self-taught, having started as a dishwasher at the age of 15 and progressed to her current position. She attributes much of her success to her heritage, with immigrant grandparents from Italy who established a well-known local bakery and bread company, and a rustic French Canadian heritage from her father’s side. Her skills were further refined through years of working under James Beard Award-winning chefs Mark Gaier and Clark Frasier, and she has participated in events such as the Pebble Beach Food and Wine. Chef enjoys creating dishes that evoke the comfort of old-school, homemade meals with a modern fusion of ingredients and an upscale flair. She enjoys traveling to explore new flavors to incorporate with classic coastal Maine provisions. Although she initially pursued plumbing in school, she is now fulfilling the dream of her six-year-old self. Chef Gabby expresses gratitude to those who visit to experience her culinary offerings.
Brix + Brine
Located in the heart of Ogunquit, Maine, Brix+Brine is a premier destination for al fresco dining and fresh New England flavors. Entering its eighth season, this local favorite is celebrated for its relaxed atmosphere and an extensive raw bar featuring the region’s finest fresh-shucked oysters. Whether you’re stopping in for a classic lobster roll after a day at the beach or enjoying a crisp glass of wine with friends, the restaurant offers a perfect blend of coastal charm and high-quality cuisine.
The Tiller
Suspended dramatically over the Atlantic at the Cliff House, The Tiller Restaurant offers a premier "coastal Maine" dining experience. The restaurant is defined by its panoramic floor-to-ceiling views of the infinite horizon and a striking interior design that echoes the structure of a ship’s hull. Every table provides a front-row seat to the crashing waves, creating an atmosphere that is both awe-inspiring and deeply rooted in New England’s seafaring heritage.
Winner's Circle
Celebrate the best of the best! The Winner’s Circle of the Ogunquit Lobster Bite Challenge showcases the standout culinary creations that captured the hearts—and taste buds—of both our judges and guests. From inventive twists to perfectly executed classics, these winning bites represent the very best of Ogunquit’s vibrant food scene. Be sure to visit these top establishments, experience their award-winning dishes, and discover why they rose to the top in this delicious coastal competition.
2026
Chef Nick Kimball presented:
Lobster Toast on Japanese Milk Bread with Brown Butter,Truffle Kewpie Mayo, Togarashi, Yuzu Tobiko
2025
Chef Wesley Philbrick presented:
Lobster on Brioche with Lemon-brown butter aïoli, Wasabi caviar & local microgreens
Special thank you to our event sponsors.
Title Sponsor:
Seafood Sponsor:
Photo Gallery:
Take a look back!
When's the next event?
How our event dates are chosen:
- Ogunquit Pride is celebrated with a flag raising and additional events during the first weekend of June.
- BonAire! is celebrated on the second Saturday of June.
- Independence Day fireworks are always on July 4, regardless of the day of the week on which it falls. Rain date is July 5.
- OgunquitFest Weekend: Although we celebrate autumn all throughout the month of October, our signature events are hosted the second weekend after Indigenous Peoples' Day (formerly Columbus Day) weekend.
- Christmas by the Sea: Our holiday festival is held on the second weekend after the Saturday following Thanksgiving.
Want to stay in the loop with each years events and what's going on in town? Make sure to sign up for our mailing list!
If you would like to help to make these events happen, please see our "Sponsorship Opportunities" page or contact our business office at 207-646-1279. Sponsorship and volunteer opportunities are available at a variety of levels for all businesses and individuals. The benefits of sponsorship vary according to the event and participation level. Thank you!
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