Rick Shell

The Path

Line-level management is the throughline in Rick Shell’s career: after training at Morse High School and The Culinary Institute of America, he moved into a path shaped by executive responsibility rather than single-restaurant stints. From 2001–2014, Shell served as director of Food and Beverage and Executive Chef at Benchmark Resorts and Hotels, and he also worked as Executive Chef at Suncadia Resort. Today, that experience spans two properties. Shell is Executive Chef of Quirk Hotel Charlottesville (since 2014) and Culinary Director and Executive Chef and director of Food and Beverage of Cliff House Maine (since 2016).

The Work Today

At Cliff House Maine, the work centers on The Tiller Restaurant, the property’s signature restaurant, suspended above the Atlantic for panoramic ocean views and spectacular sunrises. Shell is also credited with Nubb's Maine Lobster Roll with Fennel-Citrus Vinaigrette.

Career - Executive Chef — Quirk Hotel Charlottesville (2014–present) - Culinary Director and Executive Chef — Cliff House Maine (2016–present) - Director of Food And Beverage — Cliff House Maine (2024–present) - Director of Food And Beverage and Executive Chef — Benchmark Resorts and Hotels (2001–2014) - Executive Chef — Suncadia Resort Education: Morse High School; The Culinary Institute of America

Signature

Rick's signature dishes include The Tiller and Nubb's Maine Lobster Roll with Fennel-Citrus Vinaigrette.

In Their Words “I am honored to have the opportunity to return to the Northeast and design extraordinary meals that provide a true taste of Maine.”

Acclaim

His return to the region was described this way: "I am honored to have the opportunity to return to the Northeast and design extraordinary meals that provide a true taste of Maine."

FAQ What is Rick Shell's current role? As of 2026, Rick Shell is Executive Chef. Where did Rick Shell train or study? Rick Shell trained at Morse High School and The Culinary Institute of America.