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Meet the Chefs

chefchadChad Guay, Exec­u­tive Chef

Chef Guay was inspired by his par­ents to become a chef. His mother, an avid baker, taught him the fun­da­men­tals of bak­ing while his father instructed him on the busi­ness aspects of run­ning a kitchen. He stud­ied at the Art Insti­tute of Atlanta, and upon grad­u­at­ing held sev­eral posi­tions in kitchens through­out Atlanta. He won many titles for his arti­san pas­tries, includ­ing Starchefs​.com Ris­ing Star Chef 2007 and Best Pas­try Chef in Atlanta 2007. Under men­tor Chef Todd Immel, Chef Guay moved beyond pas­tries and honed his gift for craft­ing Ital­ian– and Mediterranean-​inspired dishes. He also takes pride in uti­liz­ing regional ingre­di­ents to cel­e­brate south­ern her­itage in his dishes. Just as his par­ents did, Chef Guay and his wife enjoy cook­ing with their two kids and grow­ing some of the world’s hottest peppers.

Sean Hamil­ton, Ver­sailles Sous Chef

Chef Hamil­ton was born and raised in Cen­tral Florida in a fam­ily of 6. He began cook­ing for the fam­ily at an early age (to avoid hav­ing to wash the dishes) and soon found him­self really enjoy­ing the task. He spent sum­mers in Ire­land work­ing at his aunt and uncle’s restau­rant, which he enjoyed so much he decided to pur­sue cook­ing as a career choice. Because of his Ital­ian her­itage, he most enjoys mak­ing time­less clas­si­cal Ital­ian dishes such as fresh pasta, ravi­oli and gnocchi.

He received a bachelor’s degree in food and bev­er­age man­age­ment from the Uni­ver­sity of Cen­tral Florida and went on to work in Florida’s best hotel kitchens includ­ing the Ritz-​Carlton Grande Lakes, Lowes Hotel and for­mer St. Regis Hotel. Chef Hamil­ton joined Chateau Elan in Novem­ber of 2014 and serves as the sous chef of Ver­sailles. His kitchen pro­vides for the Ver­sailles Restau­rant and its pop­u­lar week­end buf­fets, L’Auberge Lounge and Room Service.

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