Mainebiz has published a profile of Michael Bergin, the new executive chef at the Black Point Inn.
After honing his culinary skills at Johnson & Wales University, Bergin moved to Washington, D.C., to cook at Kafe Leopold. In 2007, he was named executive sous chef at Sel de la Terre in Boston, followed by a post there as sous chef of L’Espalier — both famed, old-school French restaurants that have since closed.