Richard Rayment has been appointed as Executive Chef at Cliff House Maine
Cliff House Maine has announced the appointment of Richard Rayment as Executive Chef, bringing more than four decades of distinguished culinary and expertise and international hospitality experience to the historic coastal resort. In his new role, Rayment will oversee all culinary operations across Cliff House, driving menu innovation, kitchen management and team mentorship across the resort’s five dining outlets, led by signature oceanfront restaurant The Tiller and Nubb’s Lobster Shack, as well as in-room dining and catering for business and social occasions.
Rayment joins Cliff House following a celebrated 23-year tenure as Executive Chef at Seaport Hotel World Trade Center in Boston’s Seaport District where he oversaw three restaurants and the hotel’s culinary operations. Born in London, England, his culinary journey began at sixteen with a four-year apprenticeship, laying the foundation for early appointments at Royal Westminster Hotel, and St. James’s Club. Rayment’s personal love of travel led him to cook in Australia, aboard international cruise ships, and at the Hamilton Princess and Beach Club in Bermuda where he met his wife. He then spent a decade in key leadership roles with Ritz-Carlton, including four years as Executive Sous Chef of The Ritz-Carlton, San Francisco, and six years as Executive Chef of the flagship Ritz-Carlton, Boston.
Throughout his more than four-decade career, Rayment’s culinary expertise has earned numerous accolades, including being named World Best Chef 1998 by the American Academy of Hospitality Sciences and being selected to lead multiple James Beard Dinners. Now a resident of coastal Maine, Rayment enjoys spending time with his wife – a native of nearby New Hampshire – and their dogs.
For more information on Cliff House Maine, please visit cliffhousemaine.com.