Having trained under the likes of Boulud and Ducasse, Chef Chris Eddy has mastered the definition of exceptional cuisine.

Dishes such as Warm pigeon salad with foie gras "fegatini" and "Loup de mere with citrus and black truffle", which feature only the freshest of seasonal ingredients, have garnered rave reviews by revered press outlets and guests alike. Sampling Chef Eddy's ever changing menus has become a highlight of the guest experience.