About Us

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Twenty-one years ago when I crossed the I-95 bridge into Maine and read the sign “Welcome To Maine: The way life should be”, I never in my wildest dreams imagined I would find that to be true. I was only due to spend a few days in the Belfast area and then return home to South Florida, but something made me decide to stay a little longer. I don’t know if it’s the warm welcome of the people I met or the wild and rugged beauty of the Mid-coast region, but after only one week I made up my mind to relocate and call Maine my home.

Originally from Scotland and growing up in Northern England, Maine reminded me so much of my childhood it seemed only natural that I should settle down here.   

After a few years, I was lucky enough to meet my future beautiful  wife, Oana. Hailing originally from Romania she introduced me to the wonderful cuisine of her homeland and together we spent a fair amount of time travelling around the world  where our passion for different foods blossomed and has manifested itself into our little dream, Rio’s Spiked Café. 

Originally from Newport News, Virginia, Chef Cooper was given a love of cooking, hunting, fishing and gardening at a young age by his parents.

Chef Cooper brings a love of French and modern American cuisine, along with his Southern upbringing, to form a signature style of New American, simple food expressed in technique-driven dishes. 

His years spent cooking in DC and Northern Virginia's top restaurants helped create his unique style of cooking that now embodies the flavor that is Rio's Spiked Cafe.

Born in Maine, John began his hospitality career in Boothbay Harbor as a busser and dishwasher until he found his true passion: managing the bar. John has an extensive knowledge of Maine’s craft beer scene, as well as wines and cocktails.  He strives to work and support local businesses and farms and after 16 years in the industry he has found his new adventure as the general manager at Rio’s Spiked Cafe. 

John believes that Maine’s rich seafood and its locally sourced produce give Rio’s and its customers all the ingredients for an elevated culinary experience.

Any good restaurant is only as good as the people who work behind the scenes.

We are so lucky and honored to have the best back of house and wait staff who work tirelessly to ensure your whole   

dining experience is second to none. 

From left to right: Heather (sous-chef), Ricky (line cook), Cooper (Executive Chef), John (GM), Elise (wait staff), Ryan (prep and dishwasher).  

Not pictured is Sonya (wait staff) and our intrepid owners Oana and Russell (hosts, cleaners, accountants, maintenance and general everything where needed).