Chef Dirk Yeaton has taken over the kitchen at Pig + Poet in Camden from Sam Talbot, who has moved back to Brooklyn to work on other projects.

Lark Hotels, owner of the Whitehall, the boutique inn that houses the restaurant, made the announcement Tuesday. Yeaton will work with Justin Perdue, group executive chef for Lark Hotels, but will oversee the day-to-day workings of the kitchen.

The Pig + Poet will open for its second season Sunday by serving Mother’s Day brunch from 10 a.m. to 2 p.m. Dishes will include lobster avocado toast, poached eggs with pork belly, and a waffle with whipped ricotta, marinated blueberries and maple syrup.

Yeaton has worked for Portland catering companies, including Catering By Design, and the Portland Club. He ran his own restaurant and catering service, the Blue House Cafe, for 27 years.

Talbot oversaw the Pig + Poet’s first year, including construction of the kitchen and bar.

For reservations or more information, call (207) 236-3391.