06/03/2026
Meet Marco Coelho, the Executive Chef for our luncheon on July 13th.
At the helm of the kitchen at The Sagamore Resort in Bolton Landing, Executive Chef Marco Coelho brings more than technical skill to the table—he brings a lifetime shaped by curiosity, hard work, and a global appetite for flavor.
Born in Brazil and raised in Bar Harbor, Maine, Coelho’s culinary story began at just 14 years old, when he took a job as a dishwasher. What might have been a temporary gig quickly turned into something more. Inspired by the energy and passion of the chefs around him—and by the storytelling and culinary exploration of Anthony Bourdain—Coelho found himself drawn deeper into the world behind the kitchen doors.
Every summer, he chased opportunity, even if it meant long bus rides from Boston to Bar Harbor just to work in local restaurants. His dedication paid off quickly. By 17, he had already risen to the role of kitchen manager, a testament to both his work ethic and natural leadership.
Coelho went on to study at Johnson & Wales University in Miami, refining his skills while expanding his culinary perspective. His career with Ocean Properties would span 25 years, including the past four at The Sagamore, where he now leads the kitchen with a seasoned hand.
His culinary style is best captured in one standout dish: lobster paired with cauliflower risotto, pan-seared scallops, and a bright yuzu beurre blanc—an elegant, globally influenced composition often featured at the resort’s celebrated wine dinners. It reflects both his classical training and the international flavors he has embraced throughout his career.
Those global influences were shaped through extensive travel, including time spent in Indonesia, Jakarta, the Philippines, India, and Jamaica, where he also recruited culinary talent. These experiences continue to inform his approach, bringing depth and creativity to his menus.
Yet despite his refined, restaurant-level creations, Coelho’s favorite dish to cook at home is disarmingly simple: a grilled ham and cheese sandwich made with cheddar, Gruyère, and a touch of mayo—comfort food elevated by quality ingredients and a chef’s instinct.
That same appreciation for craftsmanship is what excites him about working with Meier’s Farm, producers of artisan cheeses that will be featured prominently across The Sagamore’s restaurants this year. For Coelho, it’s another opportunity to highlight exceptional ingredients—whether sourced locally or discovered across the globe—and transform them into something memorable.
Looking ahead, guests can expect even more creativity from Coelho. This year’s Sagamore “Luncheon with the Chef,” held in support of Up Yonda Farm, will feature special surprises from both Chef Coelho and General Manager Tom Guay—an event that promises to showcase not only exceptional cuisine but also the spirit of community that defines The Sagamore experience.
For tickets and information https://upyondafriends.org/
