Five-O co-owner Gary Pucciarelli is originally from Massachusetts, and began his career in hospitality while in college.  After graduation, he moved to Maine full time where he continued his career in the industry.

Gary has been a vital member of our team since 2003, first as General Manager, then Vice President of our corporation Prego LLC, then finally completing his Five-O career journey as co-owner in 2015.

"We work as hard in the off-season as we do in the summertime. We want people to feel like they can come here a couple of times a week."
- Gary Pucciarelli

Co-owner Eric Varrell has always had a passion for the hospitality industry. Starting off as a dishwasher and working his way up to owner hasn't been easy, but hes always done it with a smile on his face. Eric received both his associates degree and bachelors degree from the New England Culinary Institute in Vermont. He spent most of his early career in the kitchen, highlighted by spending a few years working under Chef Jonathan Cartwright at the prestigious White Barn Inn in Kennebunk, ME.

Eric has been a member of the Five-O crew since 2005. He brings a vast knowledge to the team as there isn't much he hasn't done in the restaurant business.

"I love giving our guests an experience they will always remember every time they walk through the door."

Chef/Co-owner James Walter has always loved to cook. After graduating from Bath Maine Vocational Cooking School, he packed up and relocated to Park City, Utah to intern at Stein Erickson Lodge’s prestigious restaurants. He returned home to coastal Maine with a job at the Sebasco Harbor Resort before furthering his career at Portsmouth New Hampshire’s top restaurant Pesce Blue under Chef Mark Segal.

Working with local farmers and top seafood purveyors, James created cuisine that was focused on simplicity yet held a high standard for quality. Now the Executive Chef of Five-O, James carries the same conviction he has strived for throughout his career: it’s all about the food. These principles have earned James the Maine restaurant association "Chef of the year."

"I hand-select the fish, produce and meats from local vendors that save me the best. Farmers arrive at the backdoor with their freshest offerings, and will plant specific ingredients that I want to put on the menu."

- James Walter, Executive Chef