Executive Chef Chris Eddy has trained under Daniel Boulud and Alain Ducasse. What makes him a revolutionary is his insistence on using only the freshest seasonal ingredients, most from Winvian’s own organic gardens – ingredients Eddy and his talented staff have planted, picked, prepared and plated themselves. He is the passionate founder of Winvian’s pure food philosophy and prides himself on being a culinary craftsman, creating spontaneous farm-to-table menus using simple, crisp and fresh foods accented with unusual and foraged findings. The results are extraordinary and have garnered rave reviews from revered food critics and guests alike – including Connecticut Magazine’s Top Five Best Restaurants in 2013. Savoring Chris Eddy’s inspired and ever-changing daily menus have become a highlight of the guest experience.