Lloyd W. Hutchinson
Chief Compliance Officer. Lloyd joined Cape Seafood in June of 2013 with a master’s degree in Food Safety/Microbiology and has worked in the food industry for over twenty years as a Quality Director. Lloyd has extensive experience in the poultry and beef industry in addition to his experience gained in seafood, and is responsible for all food safety and quality at Cape Seafood. He and his wife reside in Portland, Maine and have two children, one of whom resides in Iowa, and the other in New Hampshire. Stewart L. Wooden, CPA
Chief Financial Officer. Stewart joined the company in October 2014 after a ten-year career with a seafood processor and importer of sustainable fish where he was a principal and served as CFO. Prior to that, he held senior financial positions in the insurance industry. His role at Cape Seafood is to support the management team with financial analysis and planning to carry out the company’s business plan. He and his wife reside in Cape Elizabeth, are delighted to be the first-time grandparents of twins and enjoy spending time on the tennis court. Ben McKinney
General Manager. Ben McKinney, General Manager. Ben was the very first teammate to join when Cape Seafood started in the winter of 2012. He is charged with sourcing the highest quality live lobster and crab, and organizes production through the plant on a daily basis. Managing the relationship between Cape Seafood’s sister company, Luke’s Lobster, Ben is the orchestrator of the majority of sales. After studying at the United States Air Force Academy and serving honorably in the U.S. Air Force, he returned to Maine, where he joined the Cape Seafood team and reunited with his childhood friends, Luke and Bryan Holden. Mike Racine Plant Manager. Mike has been part of the Cape family since he came on board in October of 2013. As Plant Manager, he takes the lead in ensuring day-to-day operations are properly planned for and effectively executed and is also accountable for all facility, employee and processing needs. Prior to his role here, he acquired over eleven years of supervisory and senior managerial experience with two other major players in the food processing industry. Mike proudly enlisted in the U.S. Navy in 1982 and retired from military service in 2003. Mike is from Lewiston, Maine and has four wonderful children. He is a rabid fan of the Bruins, Patriots and Red Sox. Away from the office he cherishes time spent with his family, coaches youth hockey, enjoys the outdoors, plays golf and tennis, and spends as much time as possible riding his Harley around the great state of Maine. THE CAPE CREW
Brian Hurtubise
Raw Production Manager Brian joined Cape Seafood in June of 2013 as a production manager with over twenty years in the seafood processing and restaurant business. It all began at the age of twelve when he helped his family with the daily operations of their shrimp plant and seasonal restaurant. Now, he has assisted in managing plants in both New England and Canada. As much as possible, he spends his leisure time with friends and his niece and nephew.
Christine Burns
RTE Production Manager Christine joined Cape Seafood in March of 2013 as the manager of the Ready-To-Eat room. She has sixteen years’ experience as a supervisor in meat processing, and is HACCP, SQF, 5S, and OSHA trained. Christine earned her diploma from Old Town High School and spends her weekends spoiling her grand children.
Tracy Carp
Accounting Assistant Originally from Syracuse, New York, Tracy moved to Maine in October of 2014 and joined the Cape Seafood team. Her previous experience includes ten years as an accounting assistant for an assisted living management firm. Prior to that she served as a legal secretary in the real estate industry. She enjoys spending time with family and exploring the sites of Maine. Danielle Beesley
Human Resource Administrator Danielle joined Cape Seafood in summer of 2014 after completing her Business Administration degree with a Human Resources focus at Southern Maine Community College. Prior to earning it, she sought a bachelors’ in Spanish Language, Linguistics, and Literature from the University of Hawai'i at Mānoa, and was honored to participate in an international student exchange that took place in Esparza, Costa Rica. When not at work, she enjoys business and language in the facets of her entrepreneurial interests; reading and writing; knitting, and crochet. Dave Raye
Plant Engineer Dave joined Cape Seafood when the plant was preparing for the initial start-up. He graduated from Maine Maritime Academy and immediately devoted his service to the U.S. Navy for thirty years, ultimately achieving rank of Chief Engineer. Additionally, he brings with him over fifteen years of experience as Plant Engineer for a Biddeford textile mill, and the possession of a State of Maine First Class Stationary Steam Engineer’s License, which is required in order to operate some of the machinery at the plant. Dave and his wife Carol reside on Little Ossipee Lake in Waterboro, Maine, and have three grandchildren who live nearby.
Luke Holden
Managing Partner and Co-Founder A second-generation seafood processor, Luke is well connected within the industry and ensures that Cape Seafood is able to source, process and sell the highest quality seafood. Luke spends part of his time in New York City managing Luke’s Lobster, Cape's sister company. Luke also holds board seats on the Maine Lobster Marketing Collaborative and The Lobster Institute.
Bryan Holden
Managing Partner and Co-Founder Bryan and his partners founded Cape Seafood on the initiative to better provide their sister company, Luke’s Lobster, with the best Maine Lobster available. He attended Bowdoin College where he studied Economics and Government. Prior to Cape Seafood and Luke’s Lobster he worked as a Management Consultant. For fun, Bryan can be found out on the ocean, working in his wood shop, or exploring the outdoors with his dog, Asher.
Ben Conniff,
Managing Partner and Co-Founder. Ben Conniff has spent his life cooking, eating, and writing about food up and down the coast of New England. He graduated from Yale University with a major in history, and has since gained much more useful certifications in Seafood HACCP, SQF Implementation, and ServSafe. Since 2009, Ben has helped bring Maine lobster rolls to the rest of the world as a co-owner of Luke's Lobster, a fast casual restaurant group. Outside of work, Ben brews his own beer, attempts small carpentry, and authored Real Maine Food, a cookbook published in 2015.
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