Cara Stadler, Executive Chef and Owner

Lio Restaurant is the third full service Restaurant from Cara and Cecile Stadler.  The mother-daughter pair first teamed up professionally in 2009, when they formed Gourmet Underground (one of Beijing’s only private fine-dining clubs), and Eighty Ate Hospitality was established in 2018 to encompass all of the projects Cara and Cecile run in the great state of Maine.

While Cara grew up making Shanghainese classics in a kitchen infused with ginger and shaoxing wine, her training is far more global. Beginning her career at 16, she worked at Café Rouge in Berkeley, followed by Striped Bass in Philadelphia, before heading to Paris to hone her fine dining skills. While in France, after staging at Guy Savoy, Cara worked at Gordon Ramsay Au Trianon Palace, his two-Michelin star restaurant in Versailles.

At the same time as she was learning from these modern masters, Cara began noticing what has become her core guiding concept – what she calls “the perfect bite.” Specifically, she became fascinated with how, in a single bite, flavors harmonize in a sequence of moments, supported by the cadence of texture. Since then, Cara is constantly striving to put both new “perfect bites” and some classics on the table.

With the aim of finding more flavors and texture to bring to this concept, Cara headed to Asia in 2008. After working briefly in Singapore at French-Japanese restaurant Saint Pierre and heading up Gourmet Underground in Beijing in 2009, Cara moved to Shanghai and began her long-standing relationship with one of China’s most esteemed restaurateurs, David Laris. Starting out as sous-chef of Laris – at the time, one of Asia’s fine-dining landmarks – Cara later launched David’s private dining restaurant, 12 Chairs, which has been hailed one of Asia’s best restaurants by The Miele Guide.

Cara returned to the U.S. in November 2011, eager to work with her mother to bring to Brunswick her unique twist of contemporary Asian fusion combined with the bounty of local Maine flavors. Tao Yuan Restaurant opened in May of 2012 as Cara and Cecile’s first full service restaurant. Three years later, Bao Bao Dumpling House was born –  a fast casual dumpling shop in Portland’s West End. This was followed in 2018 by Lio Restaurant, in downtown Portland, a modern European small plates restaurant with a strong focus on wine. In 2014, Cara was recognized as a Food and Wine Best New Chef. Each year since 2014 she has been nominated for James Beard Rising Star award, a nod to the industries future talent and leaders.

Scott Ryan, Head Chef

Scott grew up working in restaurants on the North Shore of Boston, until leaving for Johnson & Wales University in Providence, Rhode Island to achieve a Bachelor’s Degree in Food Service Management and an Associate’s Degree in Culinary Arts.

After graduation, he moved back to the Boston area and worked for several noteworthy chefs before serving as the Executive Sous Chef at Harvest in Harvard Square, a Cambridge institution focused on honest, seasonal cuisine inspired by small New England farms.  He later found a passion for Middle Eastern cuisine and culture as the Chef de Cuisine at Sofra, working alongside James Beard Award winning Chef/Owner Ana Sortun.

While privately studying food history and culture, Scott acquired the urge to relocate;  in early 2014 he moved to Washington D.C. where he became the Executive Chef of Mockingbird Hill, a Spanish-themed restaurant that, during his tenure, earned a place on Bon Appetite’s list of the 50 Best New Restaurants in the U.S.  He was then blessed with the opportunity to travel once again to work for James Beard Award winning Pastry Chef, Claudia Fleming and her husband, the late Gerry Hayden, on the North Fork of Long Island, New York.  There, he gained the utmost respect for the many individuals whose main focus was supporting hyper-local biodiversity and stewardship of the land.

While seeking for a place where folks shared similar values, and with a landscape slightly more mountainous, Scott moved to Portland, Maine in late 2015.  Through a series of fortunate events, he was able to design, open and operate “Falafel Underground” in the Union Bagel Co. space in East Bayside with his girlfriend, Tara Rancourt, where a nightly dinner service complimented the bagel shop’s daytime hours.

After a few years of sharing a space, Scott was excited to take the helm at Lio, where he strives to showcase the bounty of Maine’s land and sea through shareable plates with respect to Old World tradition.  In his free time, you can find him exploring nature, listening to music, cooking with friends, attempting to travel the world, giving great high fives, staring at the ocean, and being the best cat dad possible.

Kate Hamm, Pastry Chef

Kate started in the restaurant business at the age of 16, bussing tables at a colonial themed restaurant in Central Massachusetts, and shockingly never looked back.  She worked in various bakeries, bars, and restaurants in scenic Western Massachusetts before moving to Chicago, where she worked at Michelin starred restaurant Longman and Eagle under executive pastry chef Jeremy Brutzkus. She relocated to Maine in 2015, where she worked as the pastry chef at Tao Yuan for two years.  On her days off you can find her swimming in the ocean as frequently as possible, walking her dog in the woods, and enjoying some nice wine.

Morgan LaCroix, Wine Director and FOH Manager

Morgan grew up in the industry, starting at 12 washing dishes and shining shoes at the country club in Southern Vermont, that her father managed. After attending college for a double major in art and art history, she relocated to Park City, Utah for 5 years. Finishing her stint in the west, she moved home to New England, landing in Providence, Rhode Island, as a server and then the Front of House Manager of Gracie’s. During her tenure as manager, the restaurant was awarded their first AAA 4 Diamond award, at that time the first in the city. Upon her departure, she spent time at Persimmon in Bristol (JBF Outstanding Service Nominee) and The Grange. In 2016 she moved home to the Green Mountain State, as the Dining and Beverage Manager of the Inn at Shelburne Farms, a Gilded-Age Mansion on a 1,400-acre working farm on the shores of Lake Champlain. After 2 years in that position, Morgan relocated to Portland to be a part of the opening team for Lio as the Wine Director and Front of House Manager. Since 2016 she has achieved the title of Certified Sommelier with the Court of Master Sommeliers, receiving the Walter Clore Scholarship for highest score, and Advanced with Merit from WSET Global.  When she isn’t spending her time studying for her next wine certification, she enjoys getting outside, and hanging with her cat, Nebbiolo.