Our Approach to Cuisine
We cook American cuisine with a contemporary spirit — blending old-school technique with modern sensibility, and drawing on the flavors this region does best. Menus shift with the seasons, specials follow the market, and every dish is crafted to be as satisfying as the view.
Comfort matters here. This is an active corner of New England — people arrive hungry, and they deserve to eat a real meal. What they’ll find at The Viewpoint is food that’s been thought through: carefully prepared, consistently executed, and presented with care.
Food Philosophy
Meet Executive Chef Chris O’Malley
Chris O’Malley grew up on the South Shore of Massachusetts, where good food wasn’t a choice — it was an inheritance. His father owned Pier 7 and Wharf 8, and the flavors of New England seafood shaped his earliest culinary instincts.
He didn’t take the culinary school route. Instead, Chris learned by working under a range of chefs, each with a different style — and that breadth became his greatest asset. His cooking blends classical technique with modern sensibility, anchored by an instinct for flavor and a near-obsessive commitment to consistency.
His career brought him from Florida back to New England, through fine dining at Migis Lodge on Lake Sebago to four years as Executive Chef at the North Conway Country Club. Today he serves as Executive Chef and Beverage at The Viewpoint — and the talented team that followed him here says everything about the culture he builds wherever he cooks.
