This Week at Montaluce
This Weekend in Dahlonega is the annual Gold Rush Festival celebrating the 1st US Gold Rush! Anyone in Down Town Dahlonega will be able to enjoy the HUGE art, craft, food and music festivities. This festival brings roughly 120 thousand visitors to our town so be sure to plan ahead for travel times.
Friday - Lunch Service: 11am-3pm! Call now for reservations. Dinner service: 530pm – 830pm. Tasting Room open from 11am – 830pm
Saturday – Lunch Service: Fully Booked. Dinner Service – Booked. Tasting Room open from 11am – 830pm.
Sunday – Brunch Service: Fully Booked. Tasting Room open from 12pm-4pm with Live Music from 1pm-4pm. Private Event at 530pm.
For any food service in the Le Vigne Restaurant, call 706.867.4060 as reservations are required.
Executive Chef Sean Fritchle is a born and raised traditional Southern gentleman with a passion for cooking at a young age. Although Sean was born in Savannah, Georgia, he grew up in Dahlonega, GA were he found his love of cooking began in the local kitchen of Robyn’s Nest Grill at just fourteen years old. Upon graduation of Lumpkin County High School, Sean took his education to higher learning at Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia. Sean excelled in his schooling, graduating as part of the honors society in 2009.
Since completing his degree in Atlanta, Sean has been part of a number of successful restaurants all over the United States. Intercontinental Hotel and Grand Hyatt in Kansas City. Sean then returned to the southeast to work at Restaurant Eugene in Atlanta under Chef Linton Hopkins; then moving to Nashville to work at the AAA Five Star Four Diamond Hermitage Hotel in Nashville a d Flyte World Dining and Wine. Unfortunately having to leave Nashville for family reasons; the stars aligned for Sean, at Table 22 in Branson, Missouri where he was the Executive Chef and found his foothold on modern cooking, and experimental flavor pairing.
Sean is now the Executive Chef at Montaluce and Le Vigne Restaurant, pushing the limits of what new southern dining is becoming, using modern cooking techniques, mixed with farm to table aspects to give our patrons and truly wonderful dining experience.