about

Douro is a relaxed, all-day seafood restaurant located on Portland Harbor. With vibrant, welcoming energy and sweeping views of the waterfront, it brings the flavors and conviviality of coastal Portugal to Maine through thoughtful design, fresh ingredients, and an inclusive spirit.

An everyday European-style wine pub anchors the beverage experience, while playful cocktails — both spirited and non-alcoholic — nod to Portugal’s colorful coast, with large-format options that invite sharing. Portland meets Portugal.

Hours

Meet the team

Jim stein

Douro Chef de Cuisine

Chef Jim Stein approaches cooking as an artform, wielding ingredients, technique, and plating as his creative implements in the kitchen. Hailing from Pittsburgh, Pennsylvania, Stein's culinary journey began in local pizza shops during his high school and college years while studying studio art and journalism. However, it was his newfound love for cooking as a catalyst for creative expression that led him to enroll in Le Cordon Bleu culinary school, from which he graduated with honors.Stein's fine dining career commenced at Pittsburgh's long-standing Mediterranean institution, Casbah. In 2012, he ventured south to Charleston, joining Neighborhood Dining Group as Chef de Partie at McCrady's, where he trained under the tutelage of esteemed chefs Sean Brock and Daniel Heinze. His pursuit of culinary mastery took him back toPennsylvania in 2014, spending a year at Cure, honing his charcuterie skills under the guidance of Chef Justin Severino.When McCrady's transitioned to a tasting-menu-only concept in 2016, Stein rejoined Chef Sean Brock's team. In July 2018, he ascended to the role of Executive Chef, leading the culinary team to the prestigious AAA Five-Diamond Award, the sole restaurant in South Carolina to hold this esteemed distinction.After a year at the helm of McCrady's, Stein embarked on a new journey, working with Chef Aitor Zabbala at the two Michelin-starred Somni of Jose Andres' Think Food Group in Los Angeles. There, he served as Head of Research and Development for the acclaimed restaurant until its closure due to the Covid-19 pandemic in March 2020.Stein's culinary odyssey eventually brought him to Maine, where he joined Chef Colin Wyatt and the team prior to the highly anticipated opening of Twelve, a restaurant in Portland's Old Port District. Throughout his experiences, Chef Stein has cultivated a passion for creating fresh and inspiring dishes that showcase Maine's bountiful seafood and locally sourced ingredients from nearby farms.

Colin Wyatt

Douro Executive Chef, PHG Culinary Director

Colin Wyatt brings over a decade of experience from some of the world's top restaurants to his roles as Executive Chef of Douro and Twelve in Portland, Maine. Prior to joining the Prentice Hospitality team, chef Colin worked in some of New York City’s most esteemed kitchens, including his latest role as executive sous chef at Eleven Madison Park, where he worked for nearly seven years and was part of the team that was awarded San Pellegrino’s “The World’s Best Restaurant” in 2017. Before his work alongside Daniel Humm at the three-Michelin starred restaurant, Colin worked as chef de partie at Daniel Boulud’s flagship fine dining restaurant, DANIEL. Wyatt’s role at Twelve brought him back to where he first began his culinary career at the age of 18, working in the kitchen of Portland’s 555. The Maryland native attributes this move to Portland and the connections he made in the city to being pivotal to developing his knowledge and understanding of food. It was these formative memories in tandem with the city’s vibrant culture and passionate community of growers and creatives that drew him back to the place he called home for over nine years. The chef's seasonally-driven, ingredient-focused approach aims to highlight the best of what the region has to offer. Twelve’s food has been highlighted in the New York Times, the Wall Street Journal, the Infatuation, and many more.

aaron wood

Douro General Manager

Aaron Wood was born and raised in Central Kentucky and attended the University of Kentucky, where he competed as a track and cross country athlete. With three decades of experience in the hospitality industry, Aaron has built an impressive career marked by leadership and operational excellence. His journey has included memorable stops at Keeneland Race Course, where he gained valuable experience in high-profile event hospitality. He served as Partner and Director of Operations at Mileta in Lexington, Kentucky, where he honed his skills in restaurant management and operations.

Most recently, Aaron served as General Manager of 555 North in Brunswick, bringing his extensive hospitality expertise to Maine's dining scene. His love for hiking and the outdoors perfectly complements his appreciation for living in Maine, where he enjoys exploring the natural beauty that the state has to offer.