Hockley Resort Head Chef Fracchioni carving out farm to table at cabin and Adamo Estate Winery

April 21, 2016   ·   0 Comments

Hockley Valley Resort’s signature restaurant and the soon-to-be-open Adamo Estate Winery have welcomed renowned chef Roberto Fracchioni to their impressive culinary team as Head Chef.

Chef Roberto hails from two of the finest food-producing regions in the world: the Emilia-Romagna district of Italy and the Niagara region of Canada.

He completed his culinary training in some of Canada’s most prestigious restaurants, including Scaramouche, Canoe, Auberge de Pommier and Nigara’s Inn on the Twenty.

Many in the region will warmly recall Chef Roberto’s time as Executive Chef at Millcroft Inn and Spa from 2005-2010.

Most recently, Chef Roberto was at the helm of Monk Kitchen in downtown Toronto, a foodie cult favourite for nightly blind tasting menus. He went on to help launch Flor de Sal, a fine dining restaurant in the heart of midtown.

“As we enter a new phase in our evolution toward becoming an acclaimed culinary destination, Chef Roberto is the ideal person to help us move forward,” said Culinary Director and owner John-Paul Adamo.

“We are at a turning point in the history of Hockley Valley Resort and with the launch of Adamo Estate Winery, with Chef Roberto on board, we could not be more excited about the great things we will build together.”

In his new position, Chef Roberto will oversee the upscale dining venue, cabin and the entire food program at the new Adamo Estate Winery, slated to open later this year.

“The environment here is incredibly inspiring.

The gardens and vineyards are outstanding and I am thrilled to work with a team where everyone is so dedicated to creating the best food in the region,” said Chef Fracchioni.

“I have really missed country life and it is so great to be back among the terrific people of the Hills of Headwaters area.”

Led by Mr. Adamo, the restaurants and food programs of Hockley Valley Resort celebrate fresh seasonal cuisine and practise a farm-to-table philosophy, harvesting produce from the property’s own vast two acre organic fruit and vegetable farm, while partnering with the top local suppliers, farmers and producers of Ontario.

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