Erin French, the founder of The Lost Kitchen in Freedom, Maine, has emerged as a prominent figure in New England’s culinary scene, known for her approach that emphasizes hospitality and emotion over competition. French, whose memoir “Finding Freedom: a Cook’s Story; Remaking a Life from Scratch” details her personal and professional challenges, has transitioned from a comeback story to a recognized culinary icon, with multiple television series and a growing literary presence.

French’s latest cookbook, “The Lost Kitchen Volume 3: Seize the Supper,” set for release on October 13, reflects her evolving philosophy of food and hospitality. The cookbook is organized seasonally, beginning with winter rather than spring, symbolizing the progression from hardship to reward. French explained that spring "never tastes so sweet until you’ve been through winter," and the book culminates in the flavors of fall, presenting an authentic narrative through the seasons.

The approach at The Lost Kitchen is rooted in experimentation and sensitivity to guests’ reactions. French described crafting the dining experience as a psychological exercise, where feedback guides the menu and the atmosphere. “You feed people and see the response, and let it guide you,” she said. She rejects the label of “celebrity chef,” focusing instead on creating hospitality that prioritizes comfort and seamless service.

French emphasizes that true hospitality involves managing every detail so guests feel in control while she and her team orchestrate the experience behind the scenes. Over 13 years of running the restaurant, she has refined this balance, acknowledging the emotional labor involved in feeding people and creating a welcoming environment. French reflected on the complexities of the industry, noting the emotional investment required and the vulnerability inherent in sharing one’s work intimately with diners.

Addressing questions about the cost of dining at The Lost Kitchen, which starts at $295 per person excluding tax, gratuity, and alcohol, French framed the price as an investment in a transformative experience rather than mere sustenance. She highlighted the undervaluation of food and labor in the restaurant industry, noting that even simple components like bread have significant costs, and compared the dining experience to a performance or concert that delivers multiple courses alongside a curated ambiance.

French also spoke about leading an all-female kitchen staff, underscoring a difference in cooking motivations. She suggested that women tend to cook from a place of care and nourishment rather than competition, aiming to evoke feelings rather than achieve culinary dominance. This perspective, she said, shapes the culture of her kitchen and informs the food she creates.

Currently on a national tour promoting her new cookbook, French continues to explore hospitality and food’s emotional resonance. She remains actively engaged with the evolving conversation on what feeding others means in today’s cultural landscape, prioritizing authenticity and connection in her work. French’s book launch event took place on October 14 at The Wilbur theater.