Meet the Chefs | Château Élan Winery & Resort

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 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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