Derek Bissonnette
Photographer & Chef
Born in Hartford, Connecticut and raised in Maine, Derek showed a passion for food from an early age. Beginning with a small bakery in Maine, formal training at The Culinary Institute of America, then Pastry Chef at The White Barn Inn in 1999 under the tutelage of Jonathan Cartwright, Executive Sous Chef and then appointed Executive Chef... Derek has been a long-time part of the culinary world in Maine and beyond. He joined the Edible Maine team to pursue a career outside of the kitchen while still maintaining a connection to food.
