Meet the Team

A Team Dedicated to Your Dining Experience

At Noble Kitchen + Bar, we are proud of our talented and knowledgeable team. From lead server to dishwasher, we work together to promote excellence in our dining room.

Meghan Fairman

Executive Chef

Originally from New Hampshire, our Executive Chef, Meghan Fairman, has a passion for sourcing quality ingredients and developing their potential in interesting and innovative ways.  Beginning her career in pastry at the esteemed Rabbit Hill Inn in Vermont, she quickly honed her talent as a world class Sous Chef and Executive Chef in numerous East Coast kitchens.

Showcased on our A la Carte and Prix Fixe Tasting Menus, Chef Fairman’s knowledge of international cuisine and gourmet specialty foods has made Noble Kitchen + Bar a traveling destination.  Constantly striving for excellence, she ambitiously maintains seasonally changing dinner and dessert menus that combine classic techniques with creative and whimsical twists.  Often featuring locally sourced and small production purveyors, her menu is reflective of her values – that good food is pristine.

Chef Fairman currently resides in Boothbay Harbor, ME, where she and her husband are co-owners of Pioneer Valley Charcuterie Team.  

Russell Hewey

Food + Beverage Director

A local of Maine, Mr. Hewey has vast experience in the restaurant profession from his humble beginnings as a shucker in Cambridge, MA, as the Lead Server and Bar Manager at numerous fine dining establishments, and now as the Food and Beverage Director at the Brunswick Hotel. He has a passion for food and beverage pairings, as well as highly-crafted, and artisanal cocktails.

Having spent much time living abroad, Mr. Hewey brings his knowledge and discerning palate to the Brunswick area, blending new, unfamiliar, and exciting ingredients with classic bar staples. Time is too short not to try something new. Noble Kitchen + Bar now boasts a seasonal cocktail menu, featuring house crafted infusions and fresh ingredients; a beer list, highlighting local, small batch breweries; and a diverse wine program, featuring highly allocated and unique wines.

In February of 2023, Mr. Hewey received his Certified Sommelier Certificate from the Court of Master Sommeliers Americas.