food philosophy

seasonal. sustainable. sumptuous.

Executive Chef Chris Eddy weds European training and local ingredients, often beginning his day by walking the garden-rows just steps from his kitchen to see which ingredients are at their peak for seasonal flavor. Chef Eddy’s vision of a sustainable, agriculturally-centered approach to fine dining sets The Restaurant at Winvian apart even within the landscape of seed-to-table restaurants.

Chef Eddy cooking at Winvian Farm kitchen.

Chef Eddy designs his dishes with the core values of “integrity and empathy,” promising “solidness is our signature.” One taste and you understand that you are in the hands of a master, so skilled at his seed-to-table craft that creativity and flexibility to meet the needs of individual guests are second nature. The end result: haute cuisine that never feels haughty. With fresh, organic ingredients harvested onsite from Winvian’s own greenhouses and gardens, the menu changes daily, remaining rooted in place and moment, always connected to the surrounding land and local community.

A gourmet dish artfully presented with a succulent piece of meat
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