A popular local chef has joined an historical Park Row lodging house for six weeks worth of special events, hoping to smooth out the edges of deep winter.

Dana Robicheaw, formerly the head chef at Clementine Restaurant on Maine Street, will organize a series of themed and educational events at The Brunswick Inn beginning with New Year’s Eve and running through February.

Eileen Horner, who owns and operates the inn at 165 Park Row, contacted Robicheaw (pronounced “ROBE-uh-shaw”), who is something of a local culinary All-Star, and asked him to be a guest star for the winter.

“We’re not starting a restaurant or anything like that,” Horner said. “It’s a new beginnng for us too at the inn because it’s different than what we’ve done in the past, and we’ll be expanding on some of the stuff we’re already doing. He’s got such a big local following, it’s great to know that he’ll be staying here and not going off to Portland or someplace else.”

Robicheaw and his wife, Nancy, ran Clementine Restaurant, formerly of 44 Maine St., for almost five years. The eatery was popular for its atmosphere and earned numerous four- and five-star reviews by patrons and periodicals alike. But running a restaurant is a burn-out business. The Robicheaws closed Clementine in October so they could spend more time with their family and young children.

However, chefs are creative by nature and rarely does the urge fade with increased spare time. So when Horner approached Dana about joining the inn on a whisk-forhire basis to organize special events, he couldn’t say no.

“It’s a great opportunity, because that space is awesome,” Robicheaw said. “There’s such a good feeling in there, and it’s been there for so long that it’s quintessential Brunswick. To be able to take my specific skill set in there, without the daily grind of service, that’s my outlet to fulfill that creative urge.”

Robicheaw makes his Brunswick Inn debut on Dec. 31, when the inn will usher out 2012 with a buffet and dancing to live music from swing band the Dorie Barnes Group.

After that he’ll help Horner to expand the inn’s menu and marketing by offering themed events and dinners, such as a Jan. 6 premier party for the third season of “Downton Abbey,” on Public Broadcasting System/Maine Public Broadcasting Network.

The dinner menu will be served complete with a butler and all the elements of English aristocracy.

“It’s an anglophile’s dreamcome true,” Horner said.

Other events include a wine dinner on Jan. 12, in conjunction with Crush Distributors of Portland, and a series of cooking classes which start in late January and run through the end of February.

It should be just enough to keep him interested but not inundated.

“We closed the restaurant to spend more time with our kids, and you’ve got to be careful not to get too much involved or you end up right back where you were,” Robicheaw said.

“But a chef needs diners,” he added, “and I have to create food and have people consume and enjoy it. This way I’ll be able to do it on my schedule without having it consume my life like the restaurant did.”

jtleonard@timesrecord.com