A New Yorker might move to Maine for its serene landscapes, lower cost of living, and slower pace of life, offering a welcome escape from the city’s hustle. Maine’s coastal beauty and tight-knit communities appeal to those seeking a balanced lifestyle.
If you’re also a great chef, your culinary talents could also make a significant impact on you new home. Maine’s thriving local food scene, with access to fresh seafood and organic produce, would allow you to create unique, locally inspired dishes.
As a chef, you could become part of a growing legion of culinary stars that have elevated Maine’s culinary reputation by attracting foodies and fostering community connections through innovative dining experiences.
In Portland, Maine, a new culinary star is on the rise, and his name is Chef Bobby Will.
At Thistle & Grouse, a gastropub located in the heart of Portland’s Old Port district, Chef Bobby has fused his innovative culinary techniques with the rich, local bounty of Maine, creating a dining experience that is both refined and approachable.
With a commitment to sustainability, local sourcing, and culinary excellence, Chef Bobby’s work at Thistle & Grouse has quickly gained the attention of both food enthusiasts and industry insiders alike.
Having opened its doors in December 2023, Thistle & Grouse offers a seasonal, farm-to-table menu featuring creative takes on classic dishes. The restaurant’s success is a testament to Chef Bobby’s vision and his ability to turn culinary passion into a thriving business.
But according to Chef Bobby, it’s not just his creativity in the kitchen that has driven Thistle & Grouse’s rise—it’s the partnerships he has forged along the way, particularly with food distributor Chefs’ Warehouse.
Chef Bobby’s journey into the culinary world began early. “I remember being in Home Ec class in sixth grade, and my teacher told me I had a natural hand for cooking,” he shared. From there, he pursued his passion at a vocational high school, where his football coach, also the head of the culinary department, took him under his wing.
“That’s when I knew I wanted to make a career out of cooking,” Chef Bobby recalled. His path led him to the prestigious Culinary Institute of America, where he honed his craft before working under renowned chefs like Jean-Georges Vongerichten and Andy Husbands.
At Thistle & Grouse, Chef Bobby has brought all of these influences together, blending modern techniques with time-honored traditions. His signature dish, a Gulf of Maine Hake Bolognese, exemplifies this approach.
“It came about because we had 40 pounds of hake that needed to be used up, and I decided to make a seafood pasta using the fish in the same style as sweet Italian sausage,” Chef Bobby explained. “I wanted to push the boundaries of what people think of when they hear ‘seafood pasta,’ and the result has been a hit.”
For Chef Bobby, consistency and quality are at the heart of his success, and partnering with Chefs Warehouse has been a key part of maintaining that standard.
“From the moment I met the Chefs Warehouse team, I knew we were aligned,” he said. “They understood the importance of having the best ingredients, and their dedication to quality has allowed me to create a menu that is not only exciting but also consistent.”
The partnership has been vital in sourcing the high-quality ingredients that have made Thistle & Grouse’s dishes stand out. Whether it’s seafood, charcuterie, or specialty pantry items, Chef Bobby relies on Chefs Warehouse to provide him with the products that match his exacting standards.
“I’m always looking for unique flavors and ingredients, and the variety I get from Chefs Warehouse is unbeatable,” Chef Bobby noted. “Their French Cider Vinegar is a staple in my kitchen, and I’ve used their leek powder for everything from pork tenderloin crusts to gnocchi flavoring.”
This attention to detail extends beyond the ingredients themselves to the overall dining experience at Thistle & Grouse. Chef Bobby and his team are committed to creating an atmosphere that is welcoming, relaxed, and reflective of Portland’s vibrant food scene.
The warm, inviting space, complete with reclaimed wood accents and cozy leather booths, provides the perfect backdrop for enjoying a meal crafted with care.
In addition to partnering with Chefs Warehouse, Chef Bobby is deeply committed to sourcing ingredients from local farms and fisheries. “Maine has such an incredible variety of fresh, sustainable products, and I wanted Thistle & Grouse to highlight that,” he explained.
The restaurant sources everything from Wagyu beef to seafood from local providers like Tide Mill Organic Farm and Maine Grains, ensuring that every dish reflects the best that the state has to offer.
This commitment to sustainability is evident in every aspect of Thistle & Grouse’s menu. “Growing up by the water, I’ve always had a deep respect for the ocean and the importance of preserving its bounty,” Chef Bobby said. “That’s why sustainability is a core value here—we want to honor the ingredients and the people who provide them.”
As Thistle & Grouse continues to grow, Chef Bobby remains focused on pushing the boundaries of what a gastropub can be. “We’re constantly evolving the menu to reflect the seasons and to keep things exciting for our guests,” he shared.
From the creative seafood dishes to the curated selection of craft beers and cocktails, there’s always something new to discover at Thistle & Grouse.
Looking ahead, Chef Bobby plans to expand his work with local food producers and continue innovating in the kitchen. “There’s so much potential here in Portland, and I want to keep building on that,” he said. “Thistle & Grouse is just the beginning—I’m excited to see where we can take this.”
With Chef Bobby at the helm, Thistle & Grouse is well on its way to becoming a cornerstone of Portland’s culinary landscape, offering a dining experience that is both innovative and deeply rooted in the local community. His success is a testament to his passion, creativity, and the partnerships he has built, both in the kitchen and beyond.
