Meet the Chefs of Château Élan

Marc Suennemann, Executive Chef
Hamburg, Germany

Suennemann is part of a special group of hotel chefs whose training and experience encompass the best of both Europe and the United States. He grew up in traditional apprenticeship beginning in 1989 at hotels, resorts, and restaurants in his home country of Germany as well as Switzerland. He honed his culinary techniques at Five-Star properties, Elysee in Hamburg, Steigenberger-Insel in Konstanz, Europaeischer Hof in Heidelberg and Steigenberger-Belvedere in Davos, Switzerland before coming to America in 1996. He graduated from the College of Gastronomy and Food in Hamburg, Germany in 1992.

Hakan Hendekli, Versailles Sous Chef
Istanbul, Turkey

Hakan Hendekli started his culinary education in Switzerland in 1999. After graduating, he apprenticed in a French restaurant in the same country. Subsequently, he moved to Providence, Rhode Island to complete his A.S. and B.S. degrees in restaurant and hotel management. After completing his education in the United States, Hendekli went back to his home country of Turkey to accept a position at the Kempinski Hotel in Istanbul. A year later, he was hired by the Gunes Hotel’s purchasing department but worked his way back into the culinary arena and up to the title of Sous Chef before leaving to pursue his career in the United States.

Hendekli started his career with Château Élan with a Banquets internship in 2004. After a few months on the job, he transferred to the Versailles restaurant, advancing to the position of Lead Cook and later moving to the same position at Le Clos. Shortly thereafter, he was promoted to Winery Kitchen Supervisor. He is currently plying his trade in the kitchen at Versailles, where he is Sous Chef.

Jimmy Ellis, Winery Sous Chef
Athens, Georgia

Graduated from the Art Institute of Atlanta in 2002 with honors. Then, worked at the Hoyt House Restaurant in Athens GA. Took over the Executive Chef position at the Hoyt House In 2004 at the age of 23. As the Executive Chef, won first place at the Taste of Athens for Best Food in 2005. He was featured in Southern Distinction Magazine in November 2005 Wedding Issue. Following that, took the Executive Chef position at the Hilton Garden Inn Athens, opening the restaurant and creating all banquet menus and also a tapas dinner menu. After a year, moved to Château Élan as a line cook working his way up in one year to Sous Chef of the Versailles Room. After four months was promoted to the Winery at Chateau, overseeing three restaurants Le Clos, Cafe Elan, and Paddy's Irish Pub as well as overseeing banquets.

Juan Turner, Garde Manger Chef
Virginia Beach, Virginia

Juan Turner’s culinary career began in 1991 while attending college at Virginia Tech majoring in Marketing. Juan’s first job was in a Harris Teeter grocery store as a line cook. After leaving college, he gave up cooking and worked as a corporate trainer for several Fortune 500 companies until 2004. At that time, he enrolled at Le Cordon Bleu College of Culinary Arts Atlanta and graduated in June 2006. Upon completing an externship at the Ritz Carlton Buckhead, he was hired to work in the Garde Manger and Banquet departments for 1 1/2 years. Juan accepted a Cook I position here at Chateau Élan in August of 2007 and was promoted to Garde Manger Chef January 2008. Currently he oversees Garde Manger, Versailles breakfast and lunch buffets, and coordinate events and other parties with our Banquet Chef.

Linden Sampson, Winery Chef
Montreal, QC, Canada

Chef Linden Sampson brings inspiration from the multicultural savor of Montreal tempered by the basics of classic French Cuisine. He began cooking at age 15 in Montreal, Canada. After earning a degree in Hotel Restaurant Management, he secured many years of cooking experience. By the age of 24 he had made a name for himself at several of Montreal’s culinary landmarks. 1998 found Sampson in Paris, France graduating with honors from the prestigious Le Cordon Bleu cooking school. With a specialization in French Cuisine, Sampson chose the 5 diamond, 5 star, Ritz-Carlton, Montreal as a starting ground for his haute-cuisine career. Sampson moved to Atlanta, Georgia in 2001 accepting a position at the Ritz-Carlton, Buckhead, and then later on to The Ritz-Carlton, Atlanta. One of the fond memories of his career was working in Hollywood, California at the 2007 Academy Awards under famous celebrity chef, Wolfgang Puck. Chef Sampson is excited to be part of the dynamic team at Chateau Élan where he is currently managing three of the winery’s restaurants. Chef Sampson is extremely pleased that he is now truly able to express and showcase his diverse culinary style within Château Élan's Culinary Studio.

Dave Wolf, Banquet Chef
Scottsdale, Arizona

As a native of Scottsdale, Arizona. Dave Wolf is a graduate of Le Cordon Bleu, Scottsdale Culinary Institute in Scottsdale, Arizona where he received an Associates Degree in Culinary Arts.. Following graduation, Dave accepted a position working at the Ritz-Carlton in Phoenix, Arizona where he learned the fundamentals of cooking, providing the perfect transition into his professional career. Exhibiting leadership skills and a natural talent for cooking. Dave relocated to Atlanta, Ga where he took on the responsibility of Sous Chef of the Atlanta Grill at the Ritz-Carlton. In 2007 Dave joined the team at Chateau Élan Winery and Resort as the Versailles restaurant chef. He was promoted to Banquet Chef in, December 2007 where he has overseen and organized production for the Banquet Department, and participated in all facets of the execution of Banquet Functions. He now resides in north Georgia with his wife and daughter.

Srita Puthpavana Pettus, Culinary Studio Manager
Thailand

Srita Puthpavana Pettus is the Culinary Studio Manager and has worked at Château Élan since 2003. She is a native of Thailand and earned a Master of Science in education from Georgia State. After working in the restaurant business for fifteen years, she has used her skills as an educator to help teach her true passion, cooking. Before joining the Château Élan family she has worked in well-known restaurants such as Cloudt's, California Cafe, and the Hilton Hotel. She was also named resident Chef of Williams-Sonoma Grande Cuisine in Buford.

Brian Wilson, Le Clos Chef
Auburn, Georgia

Brian Wilson began his culinary career at the age of eighteen. He started out as a cook at a small privately owned restaurant while attending Auburn University towards a degree in Hotel/Restaurant Management. After two years as Manager he moved on to begin working for West Paces Hotel Group. A new management company founded by former Ritz-Carlton Gm Horst Shultze. Through three years there he learned the love of Italian and French Cooking. He Then moved on to work for Marriott. As Saucier and Supervisor through the opening of three restaurants for this company he honed his French culinary skills. After two years he began his career here at Château Élan. Promoted to supervisor after four months, he now runs Le Clos, the French Fine Dining Restaurant located at the Winery.