Meet the Chefs

Chef Julio DelgadoJulio Del­gado, Exec­u­tive Chef

Chef Julio Del­gado hails from Ponce, Puerto Rico, where he grew up amongst culi­nary pro­fes­sion­als – his grand­fa­ther a suc­cess­ful butcher shop owner and his older brother a chef. He began work­ing as a dish­washer in his brother’s kitchen at the age of 15, and has pur­sued a culi­nary career ever since. From that early age he has won many awards, amongst which is the title of Top Teen Future Chef in San Juan, Puerto Rico in 2000. He won three gold medals as a mem­ber of the Puerto Rican Culi­nary Team and has worked at sev­eral top-​rated venues on the island. Chef Del­gado next joined The Ritz-​Carlton San Juan – a com­pany he con­tributed greatly to over the next sev­eral years. Upon mov­ing to the United States, he has proudly worked with AAA Four and Five Dia­mond restau­rants, includ­ing many Ritz-​Carlton greats.

Despite his Puerto Rican her­itage, Chef Del­gado is most influ­enced by Span­ish and French cui­sine. His pre­ferred style of cook­ing is known as Basque Cui­sine, which is native to the peo­ple of Basque Coun­try span­ning the bor­der between France and Spain. Chef Del­gado joined Chateau Elan in Jan­u­ary of 2014 as exec­u­tive chef, and cre­ates the seasonally-​fresh menus for all out­lets, as well as design­ing spe­cial ban­quet and hol­i­day menus. He takes pride in craft­ing the Span­ish and French-​inspired menus found through­out Chateau Elan, though stays true to the resort’s south­ern roots and tra­di­tions with locally-​sourced ingre­di­ents. His food mas­tery was most recently demon­strated on the pop­u­lar cook­ing com­pe­ti­tion series Cut­throat Kitchen where he was named the winner on the episode entitled "Baby Got Backpack."

Keith Goehringer, Chef Garde Manager

Chef Goehringer grew up sur­rounded by Ital­ian cui­sine. At home, his mother was an avid cook who insisted on cook­ing twice as much food as nec­es­sary, and dur­ing high school his good friend worked at an Ital­ian restau­rant. When Chef Goehringer him­self began to explore the culi­nary world, it was only nat­ural that he fell in love with cook­ing – par­tic­u­larly Ital­ian dishes. He pur­sued a culi­nary career and worked at Mar­riott hotels for 28 years before join­ing Chateau Elan in late 2014. He serves as the garde manger through­out the resort’s kitchens. His role as “keeper of the food” is a ver­sa­tile and demand­ing one – he ensures dishes are pre­pared and served with the high­est stan­dard of qual­ity in both aes­thet­ics and taste.

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.

chefchadChad Guay, Win­ery 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.

Chef Guay serves as the win­ery chef at Chateau Elan and is respon­si­ble for over­see­ing all culi­nary events that take place in the Wine Mar­ket. Addi­tion­ally, he runs the daily oper­a­tions of Cafe Elan, Le Clos, Paddy’s and the Culi­nary Studio.

chefchristineChris­tine Bonanno di Lin­gua­glossa, Culi­nary Stu­dio Chef

Chef Chris­tine Bonanno di Lin­gua­glossa loved cook­ing from an early age. Her aunt and uncle, both grad­u­ates of the Culi­nary Insti­tute in New York, encour­aged her to cre­ate recipes and taught her the art of cake dec­o­rat­ing. In 1998 one of her recipes for shrimp was pub­lished in a cook­book and received the national award from Tabasco. Despite her love of cook­ing, Chef Bonanno di Lin­gua­glossa pur­sued a career in envi­ron­men­tal con­sult­ing after receiv­ing a bach­e­lor of sci­ence from Dick­in­son Col­lege. Years later, how­ever, her pas­sion for cook­ing led her to the deci­sion to change careers. She began work­ing at Cel­e­brated Cui­sine Inc., appren­tic­ing under Chef Laura Briscoe for four years. Chef Bonanno di Lin­gua­glossa recently moved to Atlanta from Scotts­dale, Ari­zona and joined Chateau Élan in Jan­u­ary 2015 as Culi­nary Stu­dio Chef, where she leads demon­stra­tions and classes.

ChefCodySmithCody Smith, Win­ery Sous Chef

Chef Cody Smith’s pas­sion for cook­ing was sparked when he started work­ing as a dish washer for a small restau­rant. He was inspired by a chef there, who began men­tor­ing him and teach­ing about South­ern cui­sine and the end­less pos­si­bil­i­ties of cook­ing. Encour­aged by his wife to pur­sue his pas­sion for cook­ing, Chef Smith worked his way up through var­i­ous roles in Atlanta kitchens. He joined Chateau Elan in 2010 and now serves as the win­ery sous chef, work­ing closely with Chef Guay on the daily oper­a­tions of the winery’s din­ing out­lets. A Geor­gia native, he brings a South­ern influ­ence to his dishes which he crafts with sim­ple ele­gance and high-​quality local ingredients.

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