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.
Addie Davis
Assistant kitchen manager
Addie Davis joins the Dry Dock team as Assistant Kitchen Manager, bringing over 20 years ofexperience in the food and beverage industry. A New Hampshire native, Addie was born and raised on a small family farm in rural NH, where her passion for food began at an early age. At just 12 years old, she got her start in the culinary world through a mentorship program at a local bakery.
Addie went on to earn her associate degree in Culinary Arts from Paul Smith’s College and has since worked in both front and back of house roles, honing her skills in pastry and savory kitchens alike. Her culinary journey has taken her to acclaimed restaurants across New York, South Carolina, Vermont, and England, UK. Now, after some time away, she’s excited to rejoin the Portland food scene and work with some of Maine’s finest seafood—and teammates.
When she’s not cooking, eating, or day dreaming about food, Addie loves walking in the woods, swimming in any body of water she can find, and taking long drives down dirt roads. One thing is certain: Addie absolutely loves food, and she’s thrilled to bring that passion to the Dry Dock.
Adam Williams
Assistant Kitchen Manager
Adam was born and raised in Scarborough, Maine, a coastal town just outside of Portland that helped shape his love for the outdoors and great food. He began his career in hospitality at the Black Point Inn, a historic hotel and restaurant on the scenic Prouts Neck peninsula, where he discovered his passion for cooking and the fast-paced energy of the kitchen.
With over seven years of experience in the culinary industry, Adam has worked in a variety of kitchens, honing his skills and deepening his understanding of both flavor and technique. He earned his bachelor’s degree in Culinary Nutrition from Johnson & Wales University, where he developed a strong foundation in the relationship between food, health, and performance—an approach that continues to influence his work today.
Whether he’s in a professional kitchen or cooking at home, Adam brings the same creativity, energy, and attention to detail to every dish. Outside of work, he enjoys golfing, grilling for friends and family, and getting out on the water to rip some lips and enjoy all that Maine’s outdoors have to offer.
Restaurant manager
Mike Dow
A born-and-raised Portlander, Mike Dow brings over 15 years of hospitality experience to Dry Dock. After earning his degree in Culinary Arts from Southern Maine Community College, he spent years working across the Portland dining scene.
Mike’s roots in food run deep, from tending his backyard garden to cooking meals with whatever’s freshest. Outside of work, you’ll find him snowboarding at Sunday River, running along the coast to clear his head, or soaking up time with his young daughter and growing family. For Mike, great hospitality starts with great people—and a good meal never hurts.
mary slattery
restaurant Manager
Mary’s hospitality roots run deep—born into the industry in Manhattan, she kicked off her career at Yankee Stadium and has since brought her energy and expertise to restaurants across NYC, D.C., and now Maine. At Dry Dock, she pairs big-city polish with Down East warmth, helping lead the floor with a sharp eye, quick laugh, and deep love for connecting with people.
When she’s not at the restaurant, you’ll find Mary powering through a spin class, hiking a nearby trail, or reading a thriller on the beach. She’s always up for a campfire chat, a recipe experiment, or a dirty martini at one of Portland’s hidden gems. For Mary, great service is all about pace, precision—and a little personality.
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.
