Each day our chefs receive a fresh harvest from the gardens of our Estate, 400-acres of rich soil dedicated to the freshest fruit and vegetable production, hand-tended beehives, and vineyards.
As a Georgia native, our Executive Chef, Sean Fritchle, brings us an influence of Southern cooking styles by marrying modern cooking techniques to the natural diversity and rich ingredients that are sourced locally.
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, GA, he grew up in Dahlonega were he found his love of cooking. 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. First is the 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 and 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.