From Ogunquit to Portland—Chef Wes Showcases Clay Hill Flavor at Harvest on the Harbor

When creativity meets coastal flavor, something special happens. This fall, Executive Chef Wesley Philbrick of Clay Hill Farm carried that creative spirit from Ogunquit to Portland, representing our seaside community at Harvest on the Harbor's Lobster Chef of the Year Competition—a celebrated showcase of Maine's culinary talent and tradition.

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 earlier this 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.

At Harvest on the Harbor, Wes joined some of the region's most talented chefs in a friendly showcase of creativity and flavor. Each competitor presented a unique take on Maine's signature ingredient: the lobster. While Clay Hill Farm didn't take home the top title this time, Wes' entry drew praise for its balance, originality, and warmth—qualities that reflect the spirit of Clay Hill itself.

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.

From our historic barn to the wildlife that surrounds it, Clay Hill Farm has always been more than a restaurant—it's an experience. Chef Wes's journey from local competition to regional recognition embodies that same spirit: intimate, experiential, warm, and welcoming.
As the seasons shift, we look forward to carrying that spirit into our intimate theatrical experiences and Home for the Holidays at Clay Hill Farm, where connection, comfort, and creativity take center stage.

Photo: Chef Wesley Philbrick's award-winning Lobster Brioche with lemon–brown butter aïoli, wasabi caviar & local microgreens.