THE JONES FAMILY
We feel so privileged that Kevin founder of LB OF MAINE has passed his
his legacy to us. We are so excited about the future, working with our amazing team & retaining Kevin’s existing quality suppliers, to keep everything that the customers have come to love over the years but also add new adventurous food and menu offerings with a European flair.
From the UK, with many childhood years spent on the south coast near the fishing town of Brighton, we have a fond love of the sea, & taking the early jaunt to the dock to choose our dinner from the catch of the day. Our favorite meal was always fish & chips with minted mushy peas. We feel so fortunate to be able to bring a taste of British fish tradition to Cincinnati.
AMY
Since joining LB OF MAINE 4 years ago, Amy has played a crucial role in the continued success of the business. Amy comes from a long line of Cincinnati small business owners - her exceptional skill set, & true passion for professional customer service is clear.
Amy's husband of twenty five years hails from Maine, so her love of fresh seafood started long ago! What better place to work than at Lobsta Bakes where East Coast meets Midwest blend!
Amy's favorite fish is blackened halibut with an ice cold Dogfish Head Seaquench Ale which compliments the spicy fish with salty tartness.
A native of The Gambia, Angelic started to cook at the age of five learning from two excellent cooks, her namesake grandmother and her great aunt who also wrote a cookbook for Gambian recipes.
Through international travel and friends she has been exposed to a plethora of flavors. "I love perfecting those dishes to make in my home kitchen and for Lobsta Bakes. I've had opportunities to cater and have a strong desire to continue sharing my passion for tasty food. In our culture guests are provided the best food and never leave hungry. Many of the dishes in The Gambia, a coastal country, focus on the use of seafood.
Angelic's favorite dish is halibut Benechin a one pot dish where all vegetables and fish are cooked together in spices and then removed from the pot. I pair it with Sauvignon Blanc. Bon Appetit! "
ANGELIC
THE TANZEY
John has worked at LB OF MAINE going on 10 years. He started working parties and slowly became an everyday guy in the shop very quickly after. His experience comes both from learning on the job and also at home as his Dad used to own and run a seafood market, Outer Banks Seafood Market. Seafood is second nature to John. John said " I've managed to leave twice and still ended up coming back because I haven't found a better place to be yet. I can't wait to see where the Jones family takes LOBSTA BAKES next."
John's favorite recipe is Seared Tuna on a bed of seasoned rice and a side of avocado tartare, served with toasted bread and a light rosé.
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LEE
Lee is one of our newest members of the team. She told us 'Covid ended my life sentence as an Exec. Admin after 23 years chained behind a computer - I vowed to myself never to be re-employed to a job that did not keep me moving and provide joy – LB OF MAINE is my perfect job! I love being active, interacting with customers, working with a great crew & playing with seafood! This is my dream job and I actually get paid for having fun!'
Lee adores making chipotle honey shrimp tacos. She serves with shredded cabbage, pickled onions & garlic crema on warmed corn tortillas - Ole! She enjoys sipping tequila the perfect beverage to enhance this meal and/or a frosty mug of Negro Modello.
JAY
Jay has been with LB OF MAINE for 4 years. His career has been focussed within the food & catering industry. Jay thrives on customer service & making our fabulous customers happy. He loves entertaining the kids with introductions to all of our lobsters !
His favorite fish dish is Maine lobster with a Pouilly Fume white or Seafood pasta accompanied with a full bodied red wine.
'SALTY' JIM
Salty as he is fondly known, is our resident fisherman who grew up on the coast of Florida with a love of the sea and all things salt ! He has been with LB for 8 years. He entertains us all with stories of his wild days at sea.
His favorite fish meal is the Chilean Seabass.
