Worker cleaning the dining room

Our Team


Stuart Snyder


Stuart Snyder, along with his business partner, Russel Bernard, purchased Beal’s Lobster Pier in 2014 but Southwest Harbor wasn’t a new experience for either of them. Their families have been visiting Mount Desert Island & Beal’s for over 5 decades and always loved shipping lobsters home for special occasions. It was important to both families to continue the legacy that The Beal Family created. Most days you can find Stu at Beal’s greeting our guests in line and sharing stories and creating new memories. Stu also stays busy consulting entertainment companies, coaching executives and producing new projects in the media industry. Stu also enjoys getting around the island his favorite way; on his boat some great music blasting from the speakers.

Justin Snyder

Justin Snyder

Director of Operations
Dock Manager

Justin Snyder moved here from Florida and has been loving the Maine lifestyle for 8 years and counting now. As Director of Operations and Dock Manager, he oversees everything that happens to get the lobsters from the ocean straight to your plate or shipped to your door! One of his fondest Beal’s memories will always be meeting a couple that had their first date at Beal’s over 50 years ago and learning that they come back every year to sit at the same table. When he’s not on the dock, he loves to travel and live a healthy lifestyle. During the summer, you can find him on a trail, on his motorcycle, or checking out all the different restaurants and local spots always taking photographs!

Matt Schwab

Matt Schwab

Restaurant Manager
Executive Chef

Matt joins Beal’s with over 25 years of restaurant and culinary experience working on well known concepts such as The Cheesecake Factory, PF Changs and others. Matt has a supportive family and have all enjoyed the life adventures that the industry has provided thus far over the years. 

“As the industry is always changing, I am passionate about learning the new trends, helping develop positive culture in the workplace and the day to day challenges that are always present. I enjoy working with new foods and creating new recipes, especially recipes that are allergy friendly for my daughter. I love to make a positive impact on peoples daily lives with great food, great atmosphere and amazing hospitality. One of the greatest enjoyments I have personally, is seeing someone’s face light up to my food presentations and their smiles after a first bite.”