While Cara grew up making Shanghainese classics alongside her mother Cecile in a kitchen infused with ginger and shaoxing wine, her training is far more global. Beginning her career at 16, she worked in Berkeley and Philadelphia before heading to Paris to hone her fine dining skills.
It was at this time that Cara began noticing what has become her core guiding concept – what she calls “the perfect bite.” Specifically, she became fascinated with how, in a single bite, flavors harmonize in a sequence of moments, supported by the cadence of texture. Since then, Cara is constantly striving to put both new “perfect bites” and some classics on the table. With the aim of finding more flavors and texture to bring to this concept, she headed to Asia in 2008, working in Singapore, Beijing, and Shanghai.
Cara returned to the U.S. in November 2011, eager to work with her mother to bring to Brunswick her unique twist of contemporary Asian fusion combined with the bounty of local Maine flavors. Tao Yuan Restaurant opened in May of 2012 as Cara and Cecile’s first full service restaurant. Three years later, Bao Bao Dumpling House was born, followed in 2018 by Lio Restaurant. Cara was recognized as a Food and Wine Best New Chef in 2014. Each year since 2014 she has been nominated for James Beard Rising Star award, a nod to the industry’s future talent and leaders.
Cecile Stadler, Owner/CEO
It might appear that moving from a 35 year career in high-tech to starting restaurants is a massive career shift, but the elements of what motivates Cecile are still the same – to create something that is greater than the sum of its parts. Building a piece of technology requires working with much more than engineers. Building a restaurant combines eclectic personalities and ingredients to deliver something that people find delicious. Building an aquaponics greenhouse combines community, hospitality and technology – all elements of Cecile’s career that she remains passionate about. When asked how she ended up in the restaurant business, she says “it is the culmination of a lifetime of building sandcastles at Popham Beach, and the best part is that I get to work with my daughter”.
After farming in France, Virginia, and New York, Kate joined the project in 2013 when life-long friend Cara invited her to move to Maine and try to make an aquaponics greenhouse happen. Since then, she’s gotten to know and love the food industry by working in Cara’s restaurants. With experience in food education and currently in the process of completing her MBA at the University of Southern Maine, Kate’s looking forward to the challenge of synthesizing all these interests as the Director of Canopy Farms.
Carey Phillips was raised on a farm in the foothills of the Cascades in Oregon. He graduated with a BS in Biology from Oregon State in 1971 (working his way through college by mapping much of the coast range in Oregon for the US Forest service during the summer months), and went on to receive a Ph.D. in Developmental Biology from the University of Wisconsin in Madison in 1978. Carey has many interests and has worked on many projects throughout his career, including:
- Working with NASA from 1987 through 1997: three experiments on the US Shuttle to study early neural development of fish and frogs in micro-gravity
- Working with Russia to study quail development on the Mir Space station in 1990
- Chairing the science committee that designed the research laboratory modules for the International Space Station
- Creating a series of educational programs designed to assist students with different learning styles
- Directing and animating an IMAX film depicting a journey into a cancer cell for the National Institutes of Health, shown at the National Laboratory at Cold Spring Harbor in NY
- Creating an interactive multi-dimensional visual data-base to study the development of the mammalian cerebellum and how fetal alcohol syndrome changes the molecular pattern of development, through a grant from the National Institutes of Health in bio-medical informatics
After retiring as a full professor from Bowdoin College in 2015, where he had been teaching since 1985, Carey started an experimental aquaponics farm in South Carolina. There, he works on developing better, more efficient and environmentally-friendly ways to grow organic vegetables. He and his wife train retrievers for field trial competition as a hobby… they also find interesting ways to help on the aquaponics farm!
We feel very lucky to have Carey on our team; his knowledge, experience, and positivity have been invaluable to the project.