OUR TEAM
Matt Ginn
General manager
Matt Ginn’s culinary journey began in 2005 and has spanned nearly every corner of the restaurant world—from food trucks to fine dining, from intimate chef’s counters to high-volume weddings. He’s cooked at some of New England’s most acclaimed kitchens, including L’Espalier, Radius, Harvest, and Portland’s beloved Five Fifty-Five. In 2015, he opened Evo Kitchen + Bar as chef/partner, showcasing a modern Mediterranean menu that earned national praise, and later played a key role in launching Twelve in 2022.
As Corporate Executive Chef and Culinary Director of Prentice Hospitality Group, Matt spent nine seasons overseeing operations at Chebeague Island Inn, balancing seasonal elegance with Maine's signature hospitality. Along the way, he’s picked up a few accolades—Maine Lobster Chef of the Year (2015) and two-time Food Network Chopped Champion, to name a couple.
Now leading the team at Dry Dock, Matt brings a hands-on approach, deep local roots, and a passion for both excellence and approachability. He lives in Maine with his wife and two kids, and when he’s not at the restaurant, you’ll likely find him mountain biking, watching sports, or cooking at home.
Mike Carney
Executive chef
Mike Carney is a proud New Englander who grew up just north of Boston in Wakefield, Massachusetts. After earning his culinary degree from Le Cordon Bleu in Cambridge, he kicked off his career at Catalyst Restaurant, working his way up to Sous Chef under Chef William Kovel. In 2019, Mike and his family made the move to Maine, where he joined the team at Evo with the Prentice Hospitality Group. Over five years—and countless service hours—he rose to Executive Chef, shaping the menu with bold flavors and local ingredients.
Now at the helm of Dry Dock, Mike brings that same passion for coastal cooking, local sourcing, and warm hospitality to Portland’s waterfront. When he’s not in the kitchen, you’ll find him soaking up Maine life with his wife and two young kids—often somewhere around Sebago Lake.
Frank trivento
Restaurant manager
Frank Trivento got his start slinging slices in classic New York–style pizza joints in North Jersey, where he first fell in love with the pace and camaraderie of restaurant life. After moving north to Maine, he sharpened his skills across both front- and back-of-house roles, eventually discovering a knack for numbers, systems, and leading teams through fast-paced environments.
Frank rose through the ranks to become a General Manager with The 99 Restaurant Group, where he oversaw multiple locations and helped guide teams through the challenges of the pandemic. At Dry Dock, he brings a steady hand, sharp operational mind, and serious hospitality chops to the floor—always with a focus on efficiency and guest experience.
On his days off, Frank’s likely heading south for a little sun or hitting the golf course to work on his handicap.
Stephanie Liddi
After years in the NYC bar scene, including a rooftop post in Brooklyn, Stephanie Liddi made a spontaneous move to Portland during the pandemic and never looked back. She’s been part of the Luke’s Lobster family for five years, bringing her hospitality know-how, artistic eye, and calm-in-the-chaos energy to every shift.
Steph first got into restaurants during her art school days and has woven a life of service, travel, and education ever since. She’s visited 19 countries (and counting), picked up stories and flavors along the way, and earned her Sommelier certificate in 2023. Whether she’s guiding a guest through the wine list or running the floor on a packed summer night, Steph brings a thoughtful perspective to Dry Dock’s day-to-day.
beverage coordinator
Born and raised on Edisto Island in South Carolina’s Lowcountry, Marsh brings a deep connection to coastal cuisine and seasonality to the kitchen. A graduate of the Culinary Institute of Charleston, Marsh honed his craft working under James Beard Award–winning chef Mike Lata at both FIG and The Ordinary, where he served as sous chef. His experience includes leading season-centric menus focused on East Coast oysters and sustainably sourced Lowcountry seafood. Marsh met Matt Ginn while cooking at the Chebeague Island Inn and went on to serve as Executive Chef there for three seasons, overseeing breakfast, lunch, dinner, and high-end wedding events. When he’s not at Dry Dock, you’ll find Marsh listening to NPR, cooking gumbo at home, or spending time with his cats, Toots and Francine.
