ABOUT

Founded in 2015 by Arlin Smith, Andrew Taylor, and Mike Wiley, Big Tree Hospitality specializes in creative and unique restaurant concepts. Guided by a commitment to generosity, hard work, and innovation, Big Tree operates restaurants that aim to create and sustain community.

We view our purveyors, employees and guests alike as important stakeholders in our businesses, critical to the vitality of each restaurant.

We believe this is the way restaurants should be.

James Beard Award Winner
Best Chef: Northeast
2017

James Beard Award Nominee
Best Chef: Northeast
2015 & 2016

Food & Wine Magazine
The People's Best New Chef: New England
2013

Bon Appétit
Top 50 New Restaurants
2013

OWNERS

Featured

ANDREW TAYLOR
Chef

Upon graduating from Bates College with a degree in economics in 2003, Chef-owner Andrew Taylor did the only sensible thing: enter the restaurant business. After stints with Thierry Rautereau at Rover’s in Seattle and Ken Oringer at Clio in Boston, Taylor headed north with his wife in 2009 to become the Sous Chef for Rob Evans at Hugo’s. In 2012, Taylor, along with Wiley and Smith, purchased Hugo’s from their mentor while simultaneously opening Eventide Oyster Co. Taylor spends every free moment hunting, fishing, foraging, hiking, camping, and generally enjoying the splendor of Maine with his wife, Rachel, and his four children.

ARLIN SMITH
General Manager

General Manager Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, New York. After making his mark in the Hudson Valley, he then set his sights on Portland. A tasting menu at Hugo's under Chef Rob Evans prompted the fortuitous move. He was hired soon thereafter and became an owner in 2012.

MIKE WILEY
Chef

Chef-owner Mike Wiley studied literature and creative writing at Colby College and rhetoric at the University of Colorado at Boulder. He worked at various kitchens in Colorado, including the Black Cat in Boulder, before returning to Maine. Hugo’s proved a perfect fit: a kitchen that fosters creativity and enjoys access to the finest ingredients. Mike is tickled to be cooking right here in the thick of it.