Portrait of Addison Chase
i. Biography
The work is part of a longer Maine pattern: Addison Chase and Penny Chase moved to the state in 1969, taught school, bought land in Freedom, built a house, and started farming. That sequence still frames the work—not as a ladder of roles, but as land being built into livelihood one acre and one season at a time.
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The Climb
Farming at Chase family farm since 1970 has meant continuity as much as production. The role carries the weight of family land and the discipline required to keep it working. Since 2000, Addison Chase has also been co-owner/operator of Chase's Daily, where the farm's stewardship meets the day-to-day demands of a business. The work moves between field and front counter, with each side requiring the same steadiness.
Today
At Chase's Daily in Belfast, Maine, Addison Chase is associated with farming and with running a family-owned produce market, bakery, and restaurant with vegetarian fare and farm-driven meals. The operation brings together the farm's output and the daily labor of service: produce close to the soil, baked goods marked by early hours, and meals built around what the farm can supply. Vegetarian fare and farm-driven meals define the place, but the underlying practice is continuity—keeping land, work, and hospitality in the same frame.
In Their Words “It's a real honor. I mean, we're not a very professionally trained group so it's a little unusual for my perspective but we tried to make good food and have value when people come here.” The language is plain, and that plainness matches the operation. The work is described without embellishment: good food, value, and a responsibility to the people who come in. In that view, the farm, bakery, and restaurant are not separate identities but parts of one standard—useful, direct, and accountable to the customer.
FAQ
Asked of Addison
What is Addison Chase's current role?
As of 2026, Addison Chase is Registered agent.
What is Addison Chase known for?
Farming and running a family-owned produce market, bakery, and restaurant with vegetarian fare and farm-driven meals.
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The Sunday email
Read about chefs like Addison Chase in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.