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.