The Chef

At Eve’s at the Garden you are sure to be enchanted by Executive Chef Earl Morse’s creative, sophisticated cuisine and his spin on classic New England fare. Trained in patisserie in Belgium, Chef Morse’s desserts are not to be missed and emphasize the use of seasonal fruits in panna cotta, tarts and other delightful treats.

Chef Morse trained at the Culinary Institute of America (CIA) in New York and was most recently at the acclaimed White Barn Inn in Kennebunkport, Maine. 

In addition to his culinary prowess, Chef Morse is an award-winning ice carver and frequently brings his icy creations into Eve’s. He has earned two Bronze Medals in World Ice Sculpting Championships in 2004 and 2005 as well as a Gold Medal in European Ice Championships in 2003. If your stay at the hotel coincides with our annual ice bar event in January, you will have a terrific opportunity to witness Chef Morse’s many talents!

Want to know more? You can watch him prepare Pan Roasted Scottish Wood Pigeon here.