Hospitality by Design
TEAM –
Casey Prentice
President
The Prentice Organization | Prentice Hospitality Group
Casey Prentice, President of The Prentice Organization and Prentice Hospitality Group, is an entrepreneurial force in the hospitality industry. Graduating from Middlebury College in 2009, Casey acquired the Chebeague Island Inn at 22, multiplying its revenue sixfold and earning it a spot on Conde Nast's Gold List. This success led to the establishment of The Prentice Organization and Prentice Hospitality Group, expanding Casey's portfolio with real estate ventures and businesses. He received the 2014 Maine Family Business Award.
Casey's expertise extends to strategic acquisitions and developments, notably transforming the Portland Company Complex into a 1.5 million square feet urban mixed-use space. His team completed the $27 million Fore Points Marina and is now working on a $100 million mixed-use project for Sun Life Financial, Inc.
In philanthropy, Casey joined the University of Southern Maine Foundation board in 2015, contributing to steady enrollment growth and a successful capital raising campaign for the Portland Campus. He also played a pivotal role in establishing the Portland Parks Conservancy, enhancing parks and recreational programs. Casey Prentice continues to make a lasting impact in the hospitality industry and communities he serves.
Chef Matt Ginn
Corporate Executive Chef
Since opening Evo Kitchen + Bar in 2015, Matt’s culinary style has influenced countless accolades. His unique approach to local ingredients and foreign flavor infusion has redefined classic Maine fare. His methodology and dedication to the craft are evident in the countless books found in Evo’s kitchen. No ingredient is too foreign or unknown. His mastery has wowed critics and judges on the national stage, winning him the title of Food Network’s Chopped Champion 3 times.
Matt’s leadership and dedication are evident in the personal relationships he's fostered with local farmers, fishmongers, and foragers that supply him daily. His non-profit work for organizations supporting sustainable fishing, farming, and childhood hunger, has not gone unnoticed.
Colin Wyatt
Executive Chef / Twelve
Colin Wyatt returned to Maine after twelve years working in New York’s DANIEL and Eleven Madison Park, where he led the team awarded the accolade of “The World’s Best Restaurant” in 2017. A veteran Portland chef, the natural beauty, vibrant culture, and passion of Maine’s growers and creatives ultimately called him back to open the doors of Twelve. “Maine has always been a place I wanted to return to. As beautiful as it is, I think it’s the people that attract everyone to the state. This is why I came back and why I wanted to start this restaurant. Twelve is a way for us to be a part of this community and hopefully, add our own voice to it.”
Georgia Macon
Executive Pastry Chef / Prentice Hospitality Group
Georgia Macon is the Executive Pastry Chef of Prentice Hospitality Group, overseeing all pastry operations at Twelve, The Good Table, EVO Kitchen + Bar, Chebeague Island Inn, 58 Culinary, and the upcoming Douro. Upon graduating high school in St. Louis, Georgia attended Le Cordon Bleu in Paris for Pastry Arts. She went on to bake at renowned spots like Tartine Bakery in San Francisco and even ran her own pop-up, Macon Bread, on Martha's Vineyard. As Executive Pastry Chef, Georgia creates nostalgic, comforting creations using local Maine grains and produce. She blends creativity with technique, evoking a sense of community around the pastry table. Georgia’s work has been featured in the Wall Street Journal, Washington Post, Bon Appetit’s “Best Dishes We Ate This Year,” and she was recently awarded Star Chef’s “Rising Star Pastry Chef of New England” award.
Alex Wolf
VP Prentice Hospitality Group
Kristen Diver
Director of People & Culture
Carrie Nolan
Learning & Development Manager
James Kuhnert
Chief Creative Officer
Charlotte Ix
Director of Marketing and Public Relations
Ciara Price
Social Media Coordinator