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.

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.

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.

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.

Randy Lewis, Win­ery Chef

Chef Lewis spent many years work­ing with exem­plary winer­ies and din­ing estab­lish­ments in Cal­i­for­nia. He joined the Chateau Elan team in 2015 and has used his exper­tise to develop inno­v­a­tive new menu offer­ings in the Winery’s restau­rants. He has paired each of his beautifully-​presented dishes with pre­mium Chateau Elan wines, offer­ing guests a com­plete din­ing expe­ri­ence in the Winery.

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