Also know as Sydney Boulanger but most call me Syd (or squid). I’m a Portland Maine based chef with a microplane and a dream. A restless business school graduate who turned in my 9-5 to chase my dreams of becoming a chef. I identify as many things- line cook, private chef, caterer, gardener, writer, home cook, and your friend who wants to cook you dinner.
I’m passionate about creating connection, community, and shared experiences around the table. My cooking is rooted in New England fare with Italian, French, and Mediterranean influences always guided by what’s fresh and in season. I care deeply about sustainable agriculture and sourcing with intention. Food that’s grown, harvested and caught by workers who care tastes better. Always.
I offer private dinner and private catering experiences, as well as private cooking classes. If you don’t see what you’re looking for I’m always open to new ideas and collaborations. Atelier is the French word for workshop- encapsulating my approach to experiences. There is always a drawing board for my clients and I to workshop their dream culinary experience into reality.
Hi, I’m Chef Syd.
a little background
During my time as a business student at University of New Hampshire I focused my independent studies on team dynamics, trying to prove how emotional intelligence and a sense of belonging positively impacts teams and entrepreneurial ventures. Before pivoting into kitchens I worked as a project coordinator for a startup that facilitated leadership trainings. It was here I learned the power of client relationships. Every little detail matters to me. Intentionality, building relationships, and making your dream event come to life is at the heart of what I do.
Since beginning my journey as a full time chef in Portland, Maine I’ve worked at Bread and Friends, Quanto Basta, and Leeward. I spent a summer as a live in chef for a family on Cousins Island in Yarmouth, Maine. I’ve continued to private chef and cater for bachelorette parties and weddings. I officially opened my LLC, Atelier Boulanger, at the start of 2026. Here’s to growing together.
seasonal and local
All my menus are curated through the lens of whats in season? What can I buy at the farmers market, today? Which fish are being caught this season? What local businesses can I support? Community matters. Supporting each other matters. The best tasting and most nutrient dense foods come from local food systems.
custom and curated
I cook for your event, your vision. Hosting can be stressful trying to balance cooking food and making sure guests feel cared for. My goal is to take that off your plate and focus on the experience. As hands on or off as you’d like it to be. I let my artistic expressions flow from the conversations we have together.
rooted in heritage
Growing up on the oceans of Rhode Island and moving to Maine has shaped my culinary focus of elevating New England cuisine. My family’s history as Italian immigrants and quahog diggers has molded my practice of cooking the New England classics while integrating traditional Italian techniques.
community oriented
My purpose as a chef is to bring friends, family, and even strangers around the table. Food is common ground, something everyone can agree on. I prioritize family style cooking to ensure we are taking care of each other around the table.