Our international chef-in-residence programme ensures an evolving menu. It enables visiting international chefs to curate a season and to share their vision and recipes for organic, sustainable cuisine. Each chef brings his or her own take on local produce and response to seasonal ingredients, foraged or grown on the estate. From the wild asparagus and elderflower of spring, to zucchini flowers and blackberries in the summer or white truffles and figs in the autumn, seasonality is at the core of the challenge and the showcase.

Our menus also include ethically hunted game feeding on unspoiled sources of food on our wild Tuscan estate and an emphasis is on relaxed, family-friendly dining with a convivial atmosphere.

2018 Chef in Residence

 

Kristopher Edelen – August to October 2018

Kristopher Edelen, also known as Chef KPE, is reinventing the modern American dining experience, developing traditional and non-traditional delicacies that are multi-sensory, using sustainable ingredients. He takes advantage of technical innovations and scientific disciplines while using sustainable ingredients to create his own culinary narrative. His goal is to help our world rebuild itself by using methods from our prehistoric diets, including foraging, fresh produce, farming, fishing, hunting and entomophagy (the study of eating insects).  Edelen promotes local and seasonal produce as a basis for new dishes and finds inspiration by looking at the past, present, and future.

 

Marcella Ogrodnik – June, July 2018

Marcella Ogrodnik is a chef, baker, and gardener who combines her skills to create meals that are honest in their ingredients. Her professional experience ranges from arranging canapés at Daniel in New York to foraging wood sorrel at Mugaritz in Spain, and roasting lamb saddles at the French LaundryMarcella has a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY.

 

Aaron Tomczak – April, May 2018

After a brief stint in culinary school after high school, Aaron Tomczak left the Atlantic Cape Culinary College to work full time in order to gain on the job knowledge and mentoring. After moving to New York, he began work at Eataly, spending time cooking at their vegetable and seafood focused restaurants, before moving on to Untitled at the Whitney. Following a return to New Jersey to open the upscale seafood restaurant Daymark, as Sous Chef,  he landed back in New York to work at Casa Mono where as of recent he has taken over the whole animal butchery and charcuterie program. Aaron places his focus on strong technique and quality in order to keep the food simple and satisfying, while still creating a memorable dining experience.

 

2017 Chef in Residence

 

Nina Rosenquest – May to July 2017

Nina Rosenquest of Raleigh, North Carolina  will be joining from May through July. Her diverse culinary background spans from organic farm work and fine dining to whole animal butchery. Before moving to New Zealand to further her studies in lamb fabrication, she worked as Sous Chef at North Branch Inn in upstate New York. This unique restaurant prides itself on using solely New York State ingredients which gave her the confirmation that building strong connections with local growers and highlighting their produce is the key to inspired cuisine.

 

2016 Chef in Residence

 

Peter Klein – September, October 2016

Peter Klein will join us from Austin, TX, where he works at the highly regarded Olamaie restaurant. Previously based in New York City, Peter brings with him experience in both upscale fine dining and casual bistro fare; his cuisine is informed by the seasons and, perhaps more importantly, his Italian-American heritage. He believes that food should be unfussy and is meant to bring people together. Peter will be with us for white truffle season.

 

Alexis Delaney

Alexis Delaney – July, August, September 2016

Brooklyn based chef Alexis Delaney will be working with the estates organic vegetable garden to create fresh and simple food with unexpected flavour combinations. Alexis has previously worked at Alice Waters’ Rome Sustainable Food Project, where she developed a deeper passion and respect for Italian cooking, history and culture. She has had experience at farm-to-table restaurants in New York such at Mas (farmhouse), Mas (la grillade) and recently worked as Sous Chef at Franny’s, an Italian restaurant in Brooklyn that prides itself on being an environmentally responsible business.

 

Margot Protzel

Margot Protzel  – June, July 2016

Margot Protzel joins us from New York where she worked at Gramercy Tavern, Maysville and Franny’s restaurants. Coming from Bard College and Wapato School of Permaculture, Margot’s interest lie in organic food and bakery. She also practiced wild fermentation from sourdough to pickles to beer. Margot will be joining us for the black truffle season.