With a commitment to craftsmanship, our Via Sophia by the Sea team works hard behind the scenes to deliver a seamless dining experience.
Here, the focus is on quality, consistency, and hospitality. We use only the freshest of ingredients for our made-from-scratch Italian dishes. And we pride ourselves on creating a warm and welcoming atmosphere for every guest, any time of day.
Chef Joe Schafer
Culinary Director, Kennebunkport Resort Collection
Chef Joe Schafer returned to Kennebunkport, Maine. As the Culinary Director for the Kennebunkport Resort Collection, Chef Schafer continues the tradition of accentuating fresh, local ingredients in creative culinary dishes. His menus complement the extraordinary seaside surroundings of Kennebunkport to create an elevated dining experience.
Chef Colin Clark
Executive Chef, Via Sophia in Washington, DC
Chef Colin Clark’s culinary career began at an early age, working summers at the Jersey Shore as a dishwasher and line cook. After high school, Colin joined STARR Restaurants at the critically acclaimed French Bistro Parc. During the next spent three years, Colin worked for James Beard award-winning Chef Mark Vetri. It was Vetri, along with his co-chef and partner Brad Spence, who instilled in Colin a lifelong affinity for the traditional Italian culinary art and technique of making pasta, bread, and charcuterie. In 2013, Colin rejoined STARR to open Le Diplomate in Washington, D.C., where he met his greatest culinary influence Brinn Sinnott. When Brinn left Le Diplomate two years later to assume the helm at Fiola Mare, Colin quickly joined him, ultimately rising to the position of Chef de Cuisine.