When Greg Soutiea graduated from Southeast Missouri State University in 2007 with degrees in advertising and marketing management, he didn’t expect his career would lead him to owning a coastal Maine inn and restaurant.
Today, Soutiea and his wife, Lauren, own and operate Craignair Inn and Causeway Restaurant, a 16-room boutique hotel and 95-seat restaurant along Maine’s coast that has become a destination for travelers.
“We got tired of working for other people,” Soutiea said. “We both had corporate jobs and started asking what it would look like to build something of our own.”
After more than a year researching properties and learning the basics of hospitality, the couple found Craignair and moved quickly.
“We saw it, took the next day off to visit and put in an offer the day after that,” he said. “We just knew.”
Since purchasing the property nearly eight years ago, they have grown revenue more than fivefold. The restaurant has earned statewide recognition, and the inn has been named Maine’s best bed and breakfast by Down East magazine for three consecutive years. Their executive chef, Gil Plaster, was named Maine’s Chef of the Year in 2025. The growth didn’t happen overnight.
“For the first four or five years, we were doing everything ourselves,” Soutiea said. “Now we’ve built a team we trust, but I still enjoy being here and talking with guests.”
During peak season, the business employs up to 50 staff members, including local students and international workers. Soutiea said creating opportunities for students is an important part of the operation.
“We’ve had students come back for multiple summers, and we’d love to bring in a SEMO student for an internship,” he said.
Though he didn’t pursue a traditional hospitality path, Soutiea said his time at SEMO prepared him to run a business.
“I never worked directly in advertising, but there were a lot of adjacent skills,” he said. “Learning from professors with real business experience and being involved in a business fraternity paid off in the long run. I wouldn’t be where I am today without that foundation.”
He also credited his experience working at a local restaurant during college, where he learned the importance of hospitality and guest experience from Dr. Quantella Noto, associate professor of management at SEMO.
In recent years, Soutiea has expanded his focus beyond hospitality. He and his wife now own three multifamily properties that provide workforce housing for employees and others in the community, helping address housing affordability challenges in coastal Maine.
For Soutiea, the reward of entrepreneurship comes in the everyday moments.
“When people are sitting outside with coffee watching the sunrise, and you know they chose to spend their time here—that’s incredibly rewarding,” he said.
His path wasn’t one he planned, but it’s one he would choose again.
“Building something of your own can be challenging,” he said. “But it’s worth it.”
For students ready to build something of their own, SEMO helps develop the experience and confidence to take that first step. Visit semo.edu/apply.