Graham is the Chef at Folly, the mind and hands preparing and presenting each delicious dish. An artist through and through, Graham started working in restaurants during his years at Maine College of Art while studying analog photography. His eye for details drew him into the kitchen, captivating his creative nature and fulfilling the desire for his art to be more accessible than hanging on a gallery wall. Graham has learned and perfected his own style, a medley of European and Asian-inspired American cuisine, while working under chefs Andy Hollyday (Selden Standard, Detroit, MI), Bernard Bouissou (Bernard’s, Ridgefield, CT), Ned Claflin (Oran Mor, Nantucket, MA), and Peter Serpico (Serpico, Philadelphia, PA). Now the master of his own kitchen, the menu at Folly is the culmination of Graham’s years of hard work and mentorship, and is inspired by his desire to meld delicious flavors and varied techniques to provide diners with memorable meals. His talents for preparation and presentation along with a keen palate for the flavors of home delight diners with each return visit.